Herb-Roasted Cauliflower Gnocchi with Fresh Basil Yogurt Pesto and Grilled Chicken

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

Herb-Roasted Cauliflower Gnocchi with Fresh Basil Yogurt Pesto and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cauliflower Gnocchi with Fresh Basil Yogurt Pesto and Grilled Chicken

Savor a vibrant fusion of herb-roasted cauliflower gnocchi saluted by a creamy basil-yogurt pesto and topped with succulent grilled chicken breast. This dish balances hearty textures with bright, fresh flavors for a satisfying meal that is as pleasing to the eye as it is to the palate.

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NUTRITION

465kcal
Protein
44.2g
Fat
16.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

200 grams Cauliflower Gnocchi

3 ounces Grilled Chicken Breast

1 cup Fresh Basil Leaves

1/3 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 425°F. Spread the cauliflower gnocchi on a baking sheet and roast for about 20 minutes, turning halfway, until they are lightly crisp on the edges.

  • 2

    While the gnocchi roasts, prepare the basil yogurt pesto. In a blender or food processor, combine the fresh basil leaves, garlic, nonfat Greek yogurt, olive oil, nutritional yeast, and a squeeze of lemon juice if desired. Blend until smooth and season with salt and pepper to taste.

  • 3

    Season the chicken breast with your favorite herbs and a pinch of salt. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Allow it to rest before slicing into strips.

  • 4

    Toss the roasted gnocchi with the basil yogurt pesto until evenly coated.

  • 5

    Plate the pesto-coated gnocchi and top with the grilled chicken slices. Garnish with extra basil leaves if desired and serve warm.

Herb-Roasted Cauliflower Gnocchi with Fresh Basil Yogurt Pesto and Grilled Chicken

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

Herb-Roasted Cauliflower Gnocchi with Fresh Basil Yogurt Pesto and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cauliflower Gnocchi with Fresh Basil Yogurt Pesto and Grilled Chicken

Savor a vibrant fusion of herb-roasted cauliflower gnocchi saluted by a creamy basil-yogurt pesto and topped with succulent grilled chicken breast. This dish balances hearty textures with bright, fresh flavors for a satisfying meal that is as pleasing to the eye as it is to the palate.

NUTRITION

465kcal
Protein
44.2g
Fat
16.5g
Carbs
39g

SERVINGS

1 serving

INGREDIENTS

200 grams Cauliflower Gnocchi

3 ounces Grilled Chicken Breast

1 cup Fresh Basil Leaves

1/3 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1 tablespoon Nutritional Yeast

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 425°F. Spread the cauliflower gnocchi on a baking sheet and roast for about 20 minutes, turning halfway, until they are lightly crisp on the edges.

  • 2

    While the gnocchi roasts, prepare the basil yogurt pesto. In a blender or food processor, combine the fresh basil leaves, garlic, nonfat Greek yogurt, olive oil, nutritional yeast, and a squeeze of lemon juice if desired. Blend until smooth and season with salt and pepper to taste.

  • 3

    Season the chicken breast with your favorite herbs and a pinch of salt. Grill the chicken over medium heat for about 6-7 minutes per side or until fully cooked. Allow it to rest before slicing into strips.

  • 4

    Toss the roasted gnocchi with the basil yogurt pesto until evenly coated.

  • 5

    Plate the pesto-coated gnocchi and top with the grilled chicken slices. Garnish with extra basil leaves if desired and serve warm.