NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

1 tbsp walnuts

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 clove garlic

1 tsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper, then grill or pan-sear over medium heat until cooked through.

• 2

  Let the chicken rest for 5 minutes before slicing into thin strips.

• 3

  Bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the surface, then drain.

• 4

  In a small food processor, combine the baby arugula, walnuts, garlic, parmesan cheese, lemon juice, and olive oil.

• 5

  Pulse the pesto ingredients until a coarse, vibrant paste forms, adding a splash of water if needed for consistency.

• 6

  In a large mixing bowl, toss the warm gnocchi and sliced chicken with the arugula pesto until thoroughly coated.

• 7

  Season with the remaining sea salt and black pepper before serving.