Sheet Pan Herb-Roasted Gnocchi and Crispy Vegetables

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

Sheet Pan Herb-Roasted Gnocchi and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Gnocchi and Crispy Vegetables

A vibrant, one-sheet pan meal featuring golden-roasted potato gnocchi, succulent chicken breast, and an array of crispy vegetables dressed in fresh herbs and garlic. This dish brings a delightful mix of textures and flavors while fitting perfectly into your health goals.

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NUTRITION

479kcal
Protein
36.7g
Fat
9.8g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Potato Gnocchi

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme, Basil)

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PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into bite-sized pieces and place on one side of the sheet pan.

  • 3

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Spread them out on the sheet pan with the chicken.

  • 4

    In a small bowl, mix the olive oil, minced garlic, and chopped fresh herbs. Drizzle evenly over the chicken and vegetables, tossing gently to coat.

  • 5

    Add the potato gnocchi to the sheet pan, ensuring they are interspersed among the vegetables for even roasting.

  • 6

    Season the entire pan with salt and pepper to taste.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through, the gnocchi are slightly crispy, and the vegetables are tender.

  • 8

    Remove from the oven and serve immediately.

Sheet Pan Herb-Roasted Gnocchi and Crispy Vegetables

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

Sheet Pan Herb-Roasted Gnocchi and Crispy Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Herb-Roasted Gnocchi and Crispy Vegetables

A vibrant, one-sheet pan meal featuring golden-roasted potato gnocchi, succulent chicken breast, and an array of crispy vegetables dressed in fresh herbs and garlic. This dish brings a delightful mix of textures and flavors while fitting perfectly into your health goals.

NUTRITION

479kcal
Protein
36.7g
Fat
9.8g
Carbs
62.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Potato Gnocchi

1 medium Red Bell Pepper

1/2 medium Zucchini

1/4 Red Onion

1/2 cup Cherry Tomatoes

1 tsp Olive Oil

1 clove Garlic

2 tbsp Fresh Herbs (Rosemary, Thyme, Basil)

PREPARATION

  • 1

    Preheat your oven to 425°F. Line a sheet pan with parchment paper for easy cleanup.

  • 2

    Cut the chicken breast into bite-sized pieces and place on one side of the sheet pan.

  • 3

    Chop the red bell pepper, zucchini, red onion, and halve the cherry tomatoes. Spread them out on the sheet pan with the chicken.

  • 4

    In a small bowl, mix the olive oil, minced garlic, and chopped fresh herbs. Drizzle evenly over the chicken and vegetables, tossing gently to coat.

  • 5

    Add the potato gnocchi to the sheet pan, ensuring they are interspersed among the vegetables for even roasting.

  • 6

    Season the entire pan with salt and pepper to taste.

  • 7

    Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the chicken is cooked through, the gnocchi are slightly crispy, and the vegetables are tender.

  • 8

    Remove from the oven and serve immediately.