Basil Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Basil Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Basil Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

Savor the delightful fusion of tender cauliflower gnocchi enveloped in a vibrant basil pesto, complemented by the burst of sweetness from roasted cherry tomatoes and the lean protein punch of grilled chicken. This dish strikes a perfect balance between fresh, herbaceous flavors and satisfying textures, making it an ideal meal for a nutritious dinner.

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NUTRITION

564kcal
Protein
42.3g
Fat
25.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Gnocchi

4 oz Grilled Chicken Breast

2 Tbsp Basil Pesto

1 cup Cherry Tomatoes

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until the tomatoes are soft and slightly caramelized.

  • 2

    While the tomatoes roast, heat a grill pan or skillet over medium-high heat. Season the chicken breast lightly with salt and pepper and grill for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Once done, slice the chicken into bite-sized strips.

  • 3

    In a separate pan over medium heat, lightly sauté the cauliflower gnocchi for 3-4 minutes until they begin to brown. Stir in the basil pesto and toss to coat evenly, allowing the gnocchi to heat through.

  • 4

    Plate the pesto gnocchi and top with the roasted cherry tomatoes and sliced grilled chicken. Serve warm and enjoy this balanced, flavorful dish.

Basil Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

This is an example of a meal that Solin would create to include in your personalized meal plan.

Basil Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Basil Pesto Cauliflower Gnocchi with Roasted Cherry Tomatoes and Grilled Chicken

Savor the delightful fusion of tender cauliflower gnocchi enveloped in a vibrant basil pesto, complemented by the burst of sweetness from roasted cherry tomatoes and the lean protein punch of grilled chicken. This dish strikes a perfect balance between fresh, herbaceous flavors and satisfying textures, making it an ideal meal for a nutritious dinner.

NUTRITION

564kcal
Protein
42.3g
Fat
25.8g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

150g Cauliflower Gnocchi

4 oz Grilled Chicken Breast

2 Tbsp Basil Pesto

1 cup Cherry Tomatoes

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the cherry tomatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 15-20 minutes until the tomatoes are soft and slightly caramelized.

  • 2

    While the tomatoes roast, heat a grill pan or skillet over medium-high heat. Season the chicken breast lightly with salt and pepper and grill for about 5-6 minutes per side or until fully cooked and the internal temperature reaches 165°F. Once done, slice the chicken into bite-sized strips.

  • 3

    In a separate pan over medium heat, lightly sauté the cauliflower gnocchi for 3-4 minutes until they begin to brown. Stir in the basil pesto and toss to coat evenly, allowing the gnocchi to heat through.

  • 4

    Plate the pesto gnocchi and top with the roasted cherry tomatoes and sliced grilled chicken. Serve warm and enjoy this balanced, flavorful dish.