YOUR SOLIN GENERATED RECIPE
Fresh Ricotta Gnocchi with Lemon-Garlic Chicken and Sautéed Greens
Savor this light yet satisfying dish featuring homemade ricotta gnocchi paired with tender lemon-garlic chicken and vibrant sautéed spinach. Every bite bursts with freshness and a delicate balance of citrus and savory garlic, making it a perfect option for a wholesome dinner.
INGREDIENTS
4 oz Chicken Breast (skinless, boneless)
1/3 cup Low-Fat Ricotta Cheese
1 Egg White
1/4 cup All-Purpose Flour
2 cups Spinach
1 tsp Olive Oil
1/4 Lemon
1 Garlic Clove
Salt and Pepper to taste
PREPARATION
In a bowl, combine the low-fat ricotta cheese, egg white, and all-purpose flour. Season lightly with salt and pepper. Mix just until a soft dough forms. Avoid overmixing to keep the gnocchi light.
Bring a pot of salted water to a gentle boil. With lightly floured hands, roll small portions of the dough into rope shapes and cut into 1-inch pieces. Drop the gnocchi into the boiling water. They are done when they float to the surface, about 2-3 minutes. Scoop out with a slotted spoon and set aside.
Season the chicken breast on both sides with salt and pepper. In a non-stick skillet, heat half the olive oil over medium heat. Sauté the chicken until fully cooked and golden on the outside, about 5-6 minutes per side. Remove from the skillet and slice into strips.
In the same skillet, add the remaining olive oil. Toss in the minced garlic and sauté briefly until fragrant. Add the spinach and cook until just wilted, about 2 minutes.
Squeeze in the juice from the lemon and stir to combine.
Plate the freshly boiled ricotta gnocchi with the sautéed spinach. Top with the lemon-garlic chicken slices. Serve immediately, enjoying the bright flavors and tender textures of this wholesome dish.