Sweet Potato Gnocchi with Roasted Brussels Sprouts and Lemon-Garlic Dressing

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

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Lemon-Garlic Dressing

Delight in a vibrant plate of sweet potato gnocchi paired with perfectly roasted Brussels sprouts and tender grilled chicken breast, all tossed in a zesty lemon-garlic dressing that elevates every bite with bright citrus notes and a hint of roasted garlic.

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NUTRITION

464kcal
Protein
34.2g
Fat
11.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 cup Sweet Potato Gnocchi (150g)

1 cup Brussels Sprouts (156g)

3 ounces Grilled Chicken Breast (85g)

0.5 tablespoon Extra Virgin Olive Oil (7g)

0.5 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts, then toss them with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Roast the Brussels sprouts on a baking sheet for 20-25 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 4

    Meanwhile, cook the sweet potato gnocchi according to package instructions until they float to the top, then drain.

  • 5

    In a small bowl, whisk together the 0.5 tablespoon olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to create the dressing.

  • 6

    Slice the grilled chicken breast into bite-sized pieces.

  • 7

    Combine the cooked gnocchi, roasted Brussels sprouts, and chicken in a large bowl, then drizzle with the lemon-garlic dressing.

  • 8

    Toss everything gently to coat evenly and serve immediately.

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Lemon-Garlic Dressing

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

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Lemon-Garlic Dressing

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Roasted Brussels Sprouts and Lemon-Garlic Dressing

Delight in a vibrant plate of sweet potato gnocchi paired with perfectly roasted Brussels sprouts and tender grilled chicken breast, all tossed in a zesty lemon-garlic dressing that elevates every bite with bright citrus notes and a hint of roasted garlic.

NUTRITION

464kcal
Protein
34.2g
Fat
11.5g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

1 cup Sweet Potato Gnocchi (150g)

1 cup Brussels Sprouts (156g)

3 ounces Grilled Chicken Breast (85g)

0.5 tablespoon Extra Virgin Olive Oil (7g)

0.5 tablespoon Lemon Juice (15g)

1 clove Garlic (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Trim and halve the Brussels sprouts, then toss them with a pinch of salt, pepper, and a drizzle of olive oil.

  • 3

    Roast the Brussels sprouts on a baking sheet for 20-25 minutes, stirring halfway through until they are tender and slightly caramelized.

  • 4

    Meanwhile, cook the sweet potato gnocchi according to package instructions until they float to the top, then drain.

  • 5

    In a small bowl, whisk together the 0.5 tablespoon olive oil, lemon juice, minced garlic, and a pinch of salt and pepper to create the dressing.

  • 6

    Slice the grilled chicken breast into bite-sized pieces.

  • 7

    Combine the cooked gnocchi, roasted Brussels sprouts, and chicken in a large bowl, then drizzle with the lemon-garlic dressing.

  • 8

    Toss everything gently to coat evenly and serve immediately.