NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1.5 tbsp basil pesto

0.5 cup cherry tomatoes

1 cup baby spinach

0.5 tsp extra virgin olive oil

0.75 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

PREPARATION

• 1

  Season the chicken breast with 0.25 tsp of the sea salt, the black pepper, and the garlic powder.

• 2

  Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside to rest.

• 3

  In the same skillet, add the cherry tomatoes and cook for 3-4 minutes until the skins begin to burst and caramelize.

• 4

  While tomatoes cook, boil the gnocchi in a pot of water with the remaining 0.5 tsp of sea salt according to package directions until they float, then drain.

• 5

  Slice the rested chicken into bite-sized pieces.

• 6

  Add the cooked gnocchi, sliced chicken, and baby spinach to the skillet with the tomatoes, tossing until the spinach just begins to wilt.

• 7

  Remove from heat and stir in the basil pesto until everything is evenly coated and fragrant.