YOUR SOLIN GENERATED RECIPE
Crispy Gnocchi with Pan-Seared Chicken, Roasted Zucchini, and Fresh Basil Pesto
Enjoy a delightful fusion of crispy gnocchi and tender, pan-seared chicken paired with sweet roasted zucchini and a bright, aromatic fresh basil pesto. This dish balances textures and flavors perfectly, offering a satisfying meal that’s both hearty and health-conscious.
INGREDIENTS
4 ounces Chicken Breast
1 cup Potato Gnocchi (cooked)
1 medium Zucchini
1 tablespoon Fresh Basil Pesto
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 425°F. Slice the zucchini into half-moons, toss with olive oil, salt, and pepper, and spread them out on a baking sheet.
Roast the zucchini in the oven for about 15-20 minutes until tender and slightly caramelized.
Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to package instructions until they float to the top, then drain.
Pat the chicken breast dry and season with salt and pepper. Heat a non-stick skillet over medium-high heat and add the chicken. Sear for about 4-5 minutes per side until a golden crust forms and the internal temperature reaches 165°F. Remove from heat and let it rest briefly, then slice.
In the same skillet, add the cooked gnocchi and allow them to crisp up for 2-3 minutes on each side to achieve a crispy exterior.
To assemble, plate the crispy gnocchi, top with slices of pan-seared chicken, scatter the roasted zucchini around, and drizzle the fresh basil pesto over the dish.
Serve immediately and enjoy your balanced, flavorful meal.