Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

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

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

Savor this vibrant dish featuring tender chicken breast paired with pillowy potato gnocchi, nestled among a medley of perfectly roasted vegetables and finished with a bright, homemade basil pesto. A balanced plate celebrating flavors and textures in every bite.

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NUTRITION

470kcal
Protein
36g
Fat
12g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Potato Gnocchi (cooked)

1 cup Roasted Mixed Vegetables

1 tablespoon Fresh Basil Pesto

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil. Grill or pan-sear the chicken over medium heat until cooked through, about 6-7 minutes per side. Once done, let it rest and then slice into strips.

  • 3

    While the chicken cooks, toss the mixed vegetables (such as bell peppers, zucchini, and red onion) with olive oil, salt, and pepper. Spread them on a baking tray and roast in the preheated oven for 15-20 minutes, stirring halfway through until tender and lightly caramelized.

  • 4

    Cook the potato gnocchi in a pot of boiling salted water according to package instructions (usually 2-3 minutes) until they float to the surface. Drain well.

  • 5

    Plate the cooked gnocchi and top with roasted vegetables and sliced chicken breast. Drizzle with fresh basil pesto over the top for an aromatic finish.

  • 6

    Serve immediately and enjoy your balanced, flavorful meal.

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

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

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

Savor this vibrant dish featuring tender chicken breast paired with pillowy potato gnocchi, nestled among a medley of perfectly roasted vegetables and finished with a bright, homemade basil pesto. A balanced plate celebrating flavors and textures in every bite.

NUTRITION

470kcal
Protein
36g
Fat
12g
Carbs
51g

SERVINGS

1 serving

INGREDIENTS

3 ounces Chicken Breast

1 cup Potato Gnocchi (cooked)

1 cup Roasted Mixed Vegetables

1 tablespoon Fresh Basil Pesto

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the vegetables.

  • 2

    Season the chicken breast lightly with salt, pepper, and a drizzle of olive oil. Grill or pan-sear the chicken over medium heat until cooked through, about 6-7 minutes per side. Once done, let it rest and then slice into strips.

  • 3

    While the chicken cooks, toss the mixed vegetables (such as bell peppers, zucchini, and red onion) with olive oil, salt, and pepper. Spread them on a baking tray and roast in the preheated oven for 15-20 minutes, stirring halfway through until tender and lightly caramelized.

  • 4

    Cook the potato gnocchi in a pot of boiling salted water according to package instructions (usually 2-3 minutes) until they float to the surface. Drain well.

  • 5

    Plate the cooked gnocchi and top with roasted vegetables and sliced chicken breast. Drizzle with fresh basil pesto over the top for an aromatic finish.

  • 6

    Serve immediately and enjoy your balanced, flavorful meal.