NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 cup Cauliflower gnocchi

0.5 cup Fresh basil leaves

1 tbsp Pine nuts

1 tsp Extra virgin olive oil

1 tsp Avocado oil

1 clove Garlic

1 tsp Lemon juice

1 tbsp Nutritional yeast

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  In a small food processor, combine the fresh basil, pine nuts, extra virgin olive oil, garlic, lemon juice, and nutritional yeast. Pulse until a smooth, vibrant pesto forms.

• 2

  Season the chicken breast with sea salt and black pepper on both sides.

• 3

  Heat avocado oil in a large non-stick skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove from the pan and let rest before slicing into bite-sized pieces.

• 4

  In the same skillet, add the frozen cauliflower gnocchi. Sauté for 7-10 minutes, stirring occasionally, until the gnocchi are heated through and develop a crispy, golden exterior.

• 5

  Return the sliced chicken to the skillet with the gnocchi. Turn off the heat.

• 6

  Add the prepared basil pesto to the skillet and toss everything together until the gnocchi and chicken are evenly coated. Serve immediately.