YOUR SOLIN GENERATED RECIPE
Sweet Potato Gnocchi with Herb-Crusted Chicken and Sautéed Greens
This dish features tender herb-crusted chicken paired with delicate sweet potato gnocchi, all tossed with garlicky sautéed kale. The bright, earthy flavors of the sweet potato and fresh herbs blend beautifully with the savory chicken, making for a satisfying, nutrient-dense meal ideal for balanced eating.
INGREDIENTS
4 ounces Chicken Breast
1 small Sweet Potato
1/4 cup Whole Wheat Flour
1 cup Kale
1 teaspoon Olive Oil
0.5 tablespoon Fresh Parsley
0.5 tablespoon Fresh Thyme
0.25 teaspoon Salt
0.25 teaspoon Pepper
PREPARATION
Start by preheating your oven to 400°F for finishing the herb-crusted chicken.
Boil the small sweet potato until soft. Peel and mash it thoroughly.
In a bowl, combine the mashed sweet potato with whole wheat flour. Mix until a smooth dough forms, adding a pinch of salt if desired.
Roll the dough on a lightly floured surface and cut into small portions to form gnocchi. Set aside.
Season the chicken breast with salt, pepper, fresh parsley, and fresh thyme. Press the herbs onto the chicken to form a crust.
Heat a non-stick skillet over medium-high heat and sear the chicken breast on both sides until golden brown, about 3-4 minutes per side. Then place it in the preheated oven and bake for 8-10 minutes until fully cooked.
Meanwhile, bring a pot of salted water to a boil and gently drop in the prepared gnocchi. When they float to the surface, they are done. Remove with a slotted spoon.
In a separate pan, heat olive oil over medium heat and add the kale. Sauté for 2-3 minutes until just wilted while retaining bright color and texture.
Plate the gnocchi and top with sliced herb-crusted chicken. Add the sautéed kale on the side, and drizzle any pan juices over the top for extra flavor.