Crispy Roasted Gnocchi with Fresh Basil Pesto and Roasted Vegetables with Chicken

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

Crispy Roasted Gnocchi with Fresh Basil Pesto and Roasted Vegetables with Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Gnocchi with Fresh Basil Pesto and Roasted Vegetables with Chicken

Enjoy a delightful medley of crispy roasted potato gnocchi, beautifully paired with tender grilled chicken breast, vibrant roasted vegetables, and a drizzle of fresh basil pesto. This dish offers a satisfying harmony of textures and flavors—golden, crispy gnocchi, juicy chicken, and roasted tomatoes and zucchini accented by the aromatic, herbaceous pesto.

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NUTRITION

540kcal
Protein
37.8g
Fat
17.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

3 oz Chicken Breast (85g)

1 tbsp Fresh Basil Pesto (15g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Zucchini (90g)

1 tsp Olive Oil (5g)

Salt, Pepper, Garlic Powder to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Boil the gnocchi in lightly salted water according to package instructions until they float, then drain and let them dry slightly.

  • 3

    While the gnocchi cooks, season the chicken breast with salt, pepper, and garlic powder. Grill or pan-sear the chicken over medium heat until cooked through (about 3-4 minutes per side), then slice into bite-sized pieces.

  • 4

    On a baking sheet, toss the gnocchi, cherry tomatoes, and zucchini with olive oil, salt, and pepper. Spread them out in a single layer.

  • 5

    Roast the gnocchi and vegetables in the preheated oven for about 15-20 minutes, stirring halfway through, until the gnocchi edges are crispy and the vegetables are tender and slightly charred.

  • 6

    Plate the roasted gnocchi and vegetables, then top with the grilled chicken slices. Drizzle the fresh basil pesto over the dish.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.

Crispy Roasted Gnocchi with Fresh Basil Pesto and Roasted Vegetables with Chicken

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

Crispy Roasted Gnocchi with Fresh Basil Pesto and Roasted Vegetables with Chicken

YOUR SOLIN GENERATED RECIPE

Crispy Roasted Gnocchi with Fresh Basil Pesto and Roasted Vegetables with Chicken

Enjoy a delightful medley of crispy roasted potato gnocchi, beautifully paired with tender grilled chicken breast, vibrant roasted vegetables, and a drizzle of fresh basil pesto. This dish offers a satisfying harmony of textures and flavors—golden, crispy gnocchi, juicy chicken, and roasted tomatoes and zucchini accented by the aromatic, herbaceous pesto.

NUTRITION

540kcal
Protein
37.8g
Fat
17.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

3 oz Chicken Breast (85g)

1 tbsp Fresh Basil Pesto (15g)

1/2 cup Cherry Tomatoes (75g)

1/2 cup Zucchini (90g)

1 tsp Olive Oil (5g)

Salt, Pepper, Garlic Powder to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Boil the gnocchi in lightly salted water according to package instructions until they float, then drain and let them dry slightly.

  • 3

    While the gnocchi cooks, season the chicken breast with salt, pepper, and garlic powder. Grill or pan-sear the chicken over medium heat until cooked through (about 3-4 minutes per side), then slice into bite-sized pieces.

  • 4

    On a baking sheet, toss the gnocchi, cherry tomatoes, and zucchini with olive oil, salt, and pepper. Spread them out in a single layer.

  • 5

    Roast the gnocchi and vegetables in the preheated oven for about 15-20 minutes, stirring halfway through, until the gnocchi edges are crispy and the vegetables are tender and slightly charred.

  • 6

    Plate the roasted gnocchi and vegetables, then top with the grilled chicken slices. Drizzle the fresh basil pesto over the dish.

  • 7

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.