Ricotta Gnocchi with Pan-Seared Lemon Chicken and Sautéed Spinach

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

Ricotta Gnocchi with Pan-Seared Lemon Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Ricotta Gnocchi with Pan-Seared Lemon Chicken and Sautéed Spinach

Enjoy a delightful plate of tender pan-seared lemon chicken paired with light, pillowy ricotta-based gnocchi and a bed of garlicky sautéed spinach. This dish harmoniously blends zesty, creamy, and earthy flavors for a satisfying meal that’s both refreshing and nutritious.

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NUTRITION

395kcal
Protein
38.2g
Fat
13.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (skinless, boneless)

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Whole Wheat Flour

1 cup Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Begin by making the ricotta gnocchi: In a bowl, combine the low-fat ricotta cheese and whole wheat flour until a soft dough forms. If needed, add a pinch of salt to bring the dough together. Lightly flour a surface and gently roll the dough into ropes, then cut into small pieces.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side until fully cooked and golden on the outside. Finish by drizzling with lemon juice during the last minute of cooking.

  • 3

    While the chicken cooks, heat another pan with the olive oil over medium heat. Add the minced garlic and sauté until fragrant for about 30 seconds. Add the spinach and cook until just wilted, stirring occasionally. Season lightly with salt and pepper.

  • 4

    Bring a pot of water to a gentle boil. Drop the gnocchi pieces into the boiling water. They will float to the surface when cooked (about 2-3 minutes). Remove them with a slotted spoon and set aside.

  • 5

    To assemble, serve a portion of pan-seared lemon chicken alongside a mix of freshly boiled ricotta gnocchi and sautéed spinach. Drizzle any remaining pan juices over the dish and enjoy warm.

Ricotta Gnocchi with Pan-Seared Lemon Chicken and Sautéed Spinach

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

Ricotta Gnocchi with Pan-Seared Lemon Chicken and Sautéed Spinach

YOUR SOLIN GENERATED RECIPE

Ricotta Gnocchi with Pan-Seared Lemon Chicken and Sautéed Spinach

Enjoy a delightful plate of tender pan-seared lemon chicken paired with light, pillowy ricotta-based gnocchi and a bed of garlicky sautéed spinach. This dish harmoniously blends zesty, creamy, and earthy flavors for a satisfying meal that’s both refreshing and nutritious.

NUTRITION

395kcal
Protein
38.2g
Fat
13.1g
Carbs
29.4g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast (skinless, boneless)

1/4 cup Low-Fat Ricotta Cheese

1/4 cup Whole Wheat Flour

1 cup Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Begin by making the ricotta gnocchi: In a bowl, combine the low-fat ricotta cheese and whole wheat flour until a soft dough forms. If needed, add a pinch of salt to bring the dough together. Lightly flour a surface and gently roll the dough into ropes, then cut into small pieces.

  • 2

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat. Add the chicken and cook for about 4-5 minutes per side until fully cooked and golden on the outside. Finish by drizzling with lemon juice during the last minute of cooking.

  • 3

    While the chicken cooks, heat another pan with the olive oil over medium heat. Add the minced garlic and sauté until fragrant for about 30 seconds. Add the spinach and cook until just wilted, stirring occasionally. Season lightly with salt and pepper.

  • 4

    Bring a pot of water to a gentle boil. Drop the gnocchi pieces into the boiling water. They will float to the surface when cooked (about 2-3 minutes). Remove them with a slotted spoon and set aside.

  • 5

    To assemble, serve a portion of pan-seared lemon chicken alongside a mix of freshly boiled ricotta gnocchi and sautéed spinach. Drizzle any remaining pan juices over the dish and enjoy warm.