YOUR SOLIN GENERATED RECIPE
Chicken Pesto Gnocchi with Roasted Asparagus and Cherry Tomatoes
Savor tender chicken breast paired with light, pillowy potato gnocchi enveloped in a fragrant basil pesto, complemented by crisp roasted asparagus and burst cherry tomatoes. This dish offers a delightful medley of textures and flavors that make for a balanced and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
100g Potato Gnocchi
8 spears Asparagus
0.5 cup Cherry Tomatoes
1 tbsp Basil Pesto
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt and pepper. Sear it in a hot skillet with a light drizzle of olive oil for 2 minutes per side until lightly browned.
Transfer the chicken to the oven and roast for about 12-15 minutes or until fully cooked. Once cooked, slice the chicken into strips.
Meanwhile, cook the gnocchi according to package instructions in a pot of boiling salted water until they float to the top, then drain.
On a baking sheet, toss asparagus spears with a tiny drizzle of olive oil, salt, and pepper. Roast in the oven for 8-10 minutes until tender.
In a serving pan, combine the cooked gnocchi with the roasted asparagus, cherry tomatoes, and basil pesto. Gently toss to coat all ingredients.
Top the mixture with sliced chicken breast. Serve immediately and enjoy this flavorful, nutrient-packed meal.