Chicken Pesto Gnocchi with Roasted Vegetables

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

Chicken Pesto Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Gnocchi with Roasted Vegetables

Savor this vibrant bowl of seared chicken breast tossed with tender potato gnocchi, enveloped in a fragrant basil pesto, and accented with a medley of roasted vegetables. A delicious, satisfying meal that balances lean protein, hearty carbs, and fresh, colorful produce.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
41g
Fat
13.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Potato Gnocchi (150g)

1 tbsp Basil Pesto (15g)

1 cup Mixed Roasted Vegetables (150g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium-high heat, sear the chicken on each side until golden (about 3-4 minutes per side). Then transfer to the oven and roast for 6-8 minutes until fully cooked. Once done, slice into bite-sized pieces.

  • 3

    While the chicken is finishing in the oven, bring a pot of lightly salted water to boil. Add the potato gnocchi and cook according to package instructions, usually until they float to the top (about 2-3 minutes). Drain and set aside.

  • 4

    Place your mixed vegetables (red bell pepper, zucchini, red onion) on a baking tray, drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes, until tender and slightly caramelized.

  • 5

    In a large bowl, combine the cooked gnocchi with the roasted vegetables and sliced chicken. Drizzle with basil pesto and toss gently to coat evenly. Serve immediately while warm.

Chicken Pesto Gnocchi with Roasted Vegetables

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

Chicken Pesto Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Chicken Pesto Gnocchi with Roasted Vegetables

Savor this vibrant bowl of seared chicken breast tossed with tender potato gnocchi, enveloped in a fragrant basil pesto, and accented with a medley of roasted vegetables. A delicious, satisfying meal that balances lean protein, hearty carbs, and fresh, colorful produce.

NUTRITION

515kcal
Protein
41g
Fat
13.1g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast (142g)

1 cup Potato Gnocchi (150g)

1 tbsp Basil Pesto (15g)

1 cup Mixed Roasted Vegetables (150g)

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Season the chicken breast lightly with salt and pepper. In a non-stick skillet over medium-high heat, sear the chicken on each side until golden (about 3-4 minutes per side). Then transfer to the oven and roast for 6-8 minutes until fully cooked. Once done, slice into bite-sized pieces.

  • 3

    While the chicken is finishing in the oven, bring a pot of lightly salted water to boil. Add the potato gnocchi and cook according to package instructions, usually until they float to the top (about 2-3 minutes). Drain and set aside.

  • 4

    Place your mixed vegetables (red bell pepper, zucchini, red onion) on a baking tray, drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for about 10-12 minutes, until tender and slightly caramelized.

  • 5

    In a large bowl, combine the cooked gnocchi with the roasted vegetables and sliced chicken. Drizzle with basil pesto and toss gently to coat evenly. Serve immediately while warm.