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This is super quick and easy to make on a busy weeknight.  I use grain-free gnocchi and almond milk but feel free to use regular milk and the gnocchi of your choice.  The sauce and dressing can and should be made the day before, especially if you want to marinate the chicken overnight.  

Ingredients (Serves 2)

(2) 6 oz skinless, boneless chicken breasts 

Horseradish-mustard sauce (recipe to follow) 

1/2 cup jarred artichoke hearts, drained

1 large roasted red pepper 

3 1/2 ounces (about a handful) snap peas

1 shallot 

1 Tb avocado oil, or olive oil

3/4 tsp dried Thyme

1 golden beet, sliced into ⅛-inch matchsticks 

1 ½ cups organic arugula 

Balsamic vinaigrette (recipe to follow or use store-bought dressing, about 3-4TB)

1 cup grain-free gnocchi or regular gnocchi

2-4 organic figs, tips removed, roughly chopped 

6-8 sprigs parsley, roughly chopped 

Directions

1. Whisk thyme and avocado oil in bowl. Place chicken in plastic bowl or container, pour over avocado or olive oil and thyme leaves and marinate at least 4 hours, preferably overnight.  
2. Cut ends off shallot and remove peel; finely chop. Remove fibrous strings from snap peas. Cut in half. Roughly chop artichoke hearts. Small dice roasted red pepper into about ¼-inch pieces.  
3. Cut thyme-marinated chicken breasts into bite-size pieces. Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium-high heat. Add chicken to hot pan. Season with salt and pepper. Sear 3-4 minutes, or until browned, stirring occasionally. 
4. Add golden beets and shallot (Reserve 1 tsp of shallot for Balsamic Dressing) to pan with chicken; stir. Add ¼ cup water. Cook 4-5 minutes, or until liquid cooks off, stirring occasionally. Add snap peas, artichokes, and roasted pepper. Season with salt and pepper to taste. Cook 3-4 minutes, or until beets are crisp-tender, stirring occasionally.
5. Pour all of the Horseradish sauce over pan with chicken. Stir. Bring to a simmer, then reduce heat to medium. Simmer 2 minutes. 
6. Add gnocchi to pan with chicken; stir. Cook 4-5 minutes, or until gnocchi is cooked through and sauce thickens, stirring frequently. Reduce heat to low to keep warm. (If using regular gnocchi, boil in water according to package directions then add to pan with chicken)  
7. Place arugula in a medium bowl, add chopped figs and 1/2 balsamic dressing.  Toss to coat.  Add more dressing if needed. 
8. Divide chicken and artichoke gnocchi between bowls. Sprinkle with parsley. Serve salad on the side. Enjoy!

Horseradish Mustard Sauce

1 tablespoon + 1 teaspoon  stone-ground mustard

5 tablespoons unsweetened almond milk

5 tablespoons low-sodium chicken broth

4 teaspoons prepared horseradish

Salt (to taste)

Pepper (to taste)

½ teaspoon  Italian seasoning

To Make: Whisk all creamy ingredients in a medium bowl to combine.

Balsamic Vinaigrette Dressing

1 teaspoon  shallots

1 teaspoon agave

1 tablespoon + 1 teaspoon balsamic vinegar

2 TB Extra Virgin Olive Oil

To Make: Combine all ingredients except minced shallot in a blender or food processor. Mix on medium speed until smooth. Transfer mixture to a medium bowl and add minced shallot. Whisk to combine.

Here are my other Recipe Blogs: What's Stacy Serving

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See you Wednesday Nights on In The Kitchen With David!   

Dates + Times:

5/4   7pm-10pm et  (LIVE Audience!)  + we'll be live on David's Facebook Page around 6:45pm et with a ton of behind the scenes fun!

5/11 7pm-10pm et  

Bon Appetit! 

Stacey