NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

0.5 cup potato gnocchi

1 cup fresh basil

1 tbsp pine nuts

1 clove garlic

0.5 tbsp extra virgin olive oil

1 tbsp grated parmesan cheese

1 tsp lemon juice

1 cup fresh baby spinach

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small food processor, combine the fresh basil, pine nuts, garlic, parmesan cheese, and lemon juice; pulse while drizzling in the olive oil until a smooth pesto forms.

• 2

  Season the chicken breast evenly with the sea salt and black pepper.

• 3

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.

• 4

  While the chicken cooks, bring a large pot of salted water to a boil and cook the potato gnocchi for 2-3 minutes until they float to the surface, then drain immediately.

• 5

  Remove the chicken from the skillet and let it rest for 3 minutes before slicing into thin strips.

• 6

  In the same skillet, add the baby spinach and sauté for 1 minute until just wilted.

• 7

  Return the gnocchi and sliced chicken to the skillet, add the prepared pesto, and toss everything together until the gnocchi is beautifully coated and warmed through.