Pesto Chicken Gnocchi with Roasted Vegetables

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

Pesto Chicken Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Gnocchi with Roasted Vegetables

Savor this vibrant plate of tender chicken, soft potato gnocchi, and roasted garden vegetables tossed in a fragrant, homemade basil pesto. This dish offers a delightful balance of textures and flavors – from the savory sear on the chicken to the pillowy gnocchi and the rustic char of the vegetables, all harmonized with a bright, herbaceous pesto sauce.

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NUTRITION

558kcal
Protein
34.6g
Fat
22.7g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 cup Potato Gnocchi (150g)

1.5 tbsp Basil Pesto (22g)

1/2 cup chopped Zucchini (75g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup chopped Red Onion (40g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the chopped zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until the vegetables are tender and lightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium-high heat, cook the chicken until it is golden on the outside and cooked through, about 5-6 minutes per side. Once cooked, slice the chicken into bite-sized strips.

  • 4

    Prepare the gnocchi according to package instructions, typically by boiling in salted water until they float to the surface, then drain.

  • 5

    In a large bowl, combine the cooked gnocchi, sliced chicken, and roasted vegetables. Gently toss with the basil pesto until everything is evenly coated.

  • 6

    Serve warm and enjoy your balanced, flavorful meal.

Pesto Chicken Gnocchi with Roasted Vegetables

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

Pesto Chicken Gnocchi with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Pesto Chicken Gnocchi with Roasted Vegetables

Savor this vibrant plate of tender chicken, soft potato gnocchi, and roasted garden vegetables tossed in a fragrant, homemade basil pesto. This dish offers a delightful balance of textures and flavors – from the savory sear on the chicken to the pillowy gnocchi and the rustic char of the vegetables, all harmonized with a bright, herbaceous pesto sauce.

NUTRITION

558kcal
Protein
34.6g
Fat
22.7g
Carbs
52.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (85g)

1 cup Potato Gnocchi (150g)

1.5 tbsp Basil Pesto (22g)

1/2 cup chopped Zucchini (75g)

1/2 cup Cherry Tomatoes (75g)

1/4 cup chopped Red Onion (40g)

1 tsp Olive Oil (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    On a baking sheet, toss the chopped zucchini, cherry tomatoes, and red onion with olive oil, salt, and pepper. Roast in the oven for 15-20 minutes until the vegetables are tender and lightly caramelized.

  • 3

    While the vegetables roast, season the chicken breast with salt and pepper. In a skillet over medium-high heat, cook the chicken until it is golden on the outside and cooked through, about 5-6 minutes per side. Once cooked, slice the chicken into bite-sized strips.

  • 4

    Prepare the gnocchi according to package instructions, typically by boiling in salted water until they float to the surface, then drain.

  • 5

    In a large bowl, combine the cooked gnocchi, sliced chicken, and roasted vegetables. Gently toss with the basil pesto until everything is evenly coated.

  • 6

    Serve warm and enjoy your balanced, flavorful meal.