NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Chicken breast

0.5 cup Potato gnocchi

1 cup Fresh arugula

0.5 oz Walnuts

1 tbsp Parmesan cheese

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

PREPARATION

• 1

  Season the chicken breast with half of the sea salt and black pepper.

• 2

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

• 3

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

• 4

  In a food processor, combine the arugula, walnuts, garlic, parmesan, lemon juice, olive oil, and the remaining salt and pepper.

• 5

  Pulse the mixture until a smooth, thick pesto forms, adding a teaspoon of water if needed to reach your desired consistency.

• 6

  Slice the rested chicken into thin strips.

• 7

  Toss the warm gnocchi and sliced chicken with the arugula pesto in a large bowl until every piece is thoroughly coated.

• 8

  Transfer to a plate and serve immediately.