Creamy Ricotta Gnocchi with Lemon-Herb Chicken and Sautéed Spinach

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

Creamy Ricotta Gnocchi with Lemon-Herb Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Lemon-Herb Chicken and Sautéed Spinach

Savor a beautifully balanced plate featuring tender lemon-herb chicken paired with silky ricotta-infused gnocchi and a bed of lightly sautéed spinach. This dish marries creamy textures with a bright, citrus finish and fresh herbal accents, creating an experience that’s both delicious and nutritionally on point.

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NUTRITION

374kcal
Protein
37.6g
Fat
14.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Part-Skim Ricotta

1/2 cup Potato Gnocchi

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the mixed herbs. Drizzle a little lemon juice over the chicken.

  • 2

    In a non-stick pan over medium heat, add a teaspoon of olive oil and a minced garlic clove, then sauté the chicken until golden and cooked through (about 5-6 minutes per side). Once done, set aside and slice thinly.

  • 3

    Meanwhile, bring a pot of water to a gentle boil and cook the potato gnocchi according to package directions until they float to the top. Drain and set aside.

  • 4

    In the same pan, add the baby spinach along with the remaining herbs and a dash of lemon juice, tossing gently until the spinach wilts. Stir in the ricotta to create a creamy sauce, then fold in the cooked gnocchi to coat evenly.

  • 5

    Plate the creamy ricotta gnocchi and top with the sliced lemon-herb chicken. Serve immediately with an extra squeeze of lemon if desired.

Creamy Ricotta Gnocchi with Lemon-Herb Chicken and Sautéed Spinach

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

Creamy Ricotta Gnocchi with Lemon-Herb Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Gnocchi with Lemon-Herb Chicken and Sautéed Spinach

Savor a beautifully balanced plate featuring tender lemon-herb chicken paired with silky ricotta-infused gnocchi and a bed of lightly sautéed spinach. This dish marries creamy textures with a bright, citrus finish and fresh herbal accents, creating an experience that’s both delicious and nutritionally on point.

NUTRITION

374kcal
Protein
37.6g
Fat
14.3g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Part-Skim Ricotta

1/2 cup Potato Gnocchi

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic (minced)

1 tbsp Mixed Fresh Herbs

Salt and Black Pepper

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and half of the mixed herbs. Drizzle a little lemon juice over the chicken.

  • 2

    In a non-stick pan over medium heat, add a teaspoon of olive oil and a minced garlic clove, then sauté the chicken until golden and cooked through (about 5-6 minutes per side). Once done, set aside and slice thinly.

  • 3

    Meanwhile, bring a pot of water to a gentle boil and cook the potato gnocchi according to package directions until they float to the top. Drain and set aside.

  • 4

    In the same pan, add the baby spinach along with the remaining herbs and a dash of lemon juice, tossing gently until the spinach wilts. Stir in the ricotta to create a creamy sauce, then fold in the cooked gnocchi to coat evenly.

  • 5

    Plate the creamy ricotta gnocchi and top with the sliced lemon-herb chicken. Serve immediately with an extra squeeze of lemon if desired.