NUTRITION

SERVINGS

INGREDIENTS

4.5 oz chicken breast

0.5 cup potato gnocchi

2 cup baby arugula

0.25 oz walnuts

1 tsp extra virgin olive oil

1 tbsp parmesan cheese

1 tsp lemon juice

1 clove garlic

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.

• 2

  Heat a non-stick skillet over medium-high heat and sear the chicken for 6 to 7 minutes per side until fully cooked.

• 3

  Bring a pot of water to a boil and cook the gnocchi for 2 to 3 minutes until they float to the surface, then drain.

• 4

  In a food processor, combine the baby arugula, walnuts, garlic, lemon juice, parmesan cheese, and olive oil, pulsing until a textured pesto forms.

• 5

  Slice the cooked chicken breast into thin strips.

• 6

  In a large bowl, toss the warm gnocchi with the arugula pesto until every piece is evenly coated.

• 7

  Transfer the gnocchi to a plate and top with the sliced chicken and the remaining salt and pepper.