Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Chicken

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

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Chicken

Enjoy a vibrant plate of pillowy potato gnocchi enveloped in a light basil pesto sauce, accented by the burst of roasted cherry tomatoes and supplemented with tender grilled chicken breast for a protein boost. This dish melds creamy, herby flavors with a subtle tang from the tomatoes, offering a balanced and satisfying meal for your dinner table.

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NUTRITION

483kcal
Protein
42.8g
Fat
13.2g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (raw, about 113g)

1 cup Potato Gnocchi (about 125g)

1 tbsp Basil Pesto (about 16g)

1/2 cup Cherry Tomatoes (about 75g)

1/4 cup Fresh Basil Leaves (about 5g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, place the cherry tomatoes and a few torn basil leaves. Roast for about 10-12 minutes until the tomatoes start to burst, then set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear on medium-high heat until the internal temperature reaches 165°F, about 6-7 minutes per side. Let it rest for a few minutes before slicing.

  • 3

    Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top, indicating they are done. Drain well.

  • 4

    In a large bowl, combine the warm gnocchi with the basil pesto. Gently toss until the gnocchi are evenly coated.

  • 5

    Add the roasted cherry tomatoes and sliced grilled chicken on top of the gnocchi, and garnish with fresh basil leaves.

  • 6

    Serve warm and enjoy your balanced, protein-rich meal.

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Chicken

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

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Chicken

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Cherry Tomatoes and Chicken

Enjoy a vibrant plate of pillowy potato gnocchi enveloped in a light basil pesto sauce, accented by the burst of roasted cherry tomatoes and supplemented with tender grilled chicken breast for a protein boost. This dish melds creamy, herby flavors with a subtle tang from the tomatoes, offering a balanced and satisfying meal for your dinner table.

NUTRITION

483kcal
Protein
42.8g
Fat
13.2g
Carbs
45.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (raw, about 113g)

1 cup Potato Gnocchi (about 125g)

1 tbsp Basil Pesto (about 16g)

1/2 cup Cherry Tomatoes (about 75g)

1/4 cup Fresh Basil Leaves (about 5g)

PREPARATION

  • 1

    Preheat the oven to 400°F. On a baking sheet, place the cherry tomatoes and a few torn basil leaves. Roast for about 10-12 minutes until the tomatoes start to burst, then set aside.

  • 2

    Season the chicken breast with salt and pepper. Grill or pan-sear on medium-high heat until the internal temperature reaches 165°F, about 6-7 minutes per side. Let it rest for a few minutes before slicing.

  • 3

    Bring a pot of salted water to a boil and cook the potato gnocchi according to package instructions until they float to the top, indicating they are done. Drain well.

  • 4

    In a large bowl, combine the warm gnocchi with the basil pesto. Gently toss until the gnocchi are evenly coated.

  • 5

    Add the roasted cherry tomatoes and sliced grilled chicken on top of the gnocchi, and garnish with fresh basil leaves.

  • 6

    Serve warm and enjoy your balanced, protein-rich meal.