YOUR SOLIN GENERATED RECIPE
Crispy Sweet Potato Gnocchi with Roasted Broccoli and Lemon-Herb Dressing
Enjoy a vibrant fusion of crispy sweet potato gnocchi paired with roasted broccoli, succulent grilled chicken breast, and crunchy roasted chickpeas, all elevated by a zesty lemon-herb dressing. This dish balances textures and flavors with a touch of crispiness and a burst of citrus, providing a satisfying meal perfect for any time of day.
INGREDIENTS
1 cup Sweet Potato Gnocchi (150g)
1 cup Broccoli (156g)
100g Grilled Chicken Breast
1/2 cup Roasted Chickpeas (82g)
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
2 tbsp Fresh Herbs (Parsley & Basil)
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) for roasting the broccoli and chickpeas.
Toss broccoli florets with a little olive oil, salt, and pepper, then spread on a baking sheet. Roast in the oven for about 15-20 minutes until tender and slightly charred.
Meanwhile, if not already prepared, cook the sweet potato gnocchi according to package instructions until tender. For extra crispiness, you can sauté them in a non-stick pan with a small drizzle of olive oil until lightly browned on all sides.
Season the chicken breast with salt and pepper and grill over medium-high heat until fully cooked, about 5-7 minutes per side. Once cooked, slice into bite-sized pieces.
For the lemon-herb dressing, in a small bowl whisk together the olive oil, lemon juice, fresh chopped herbs, salt and pepper.
If using roasted chickpeas (store-bought or pre-roasted), set them aside. If not, toss canned chickpeas (drained and rinsed) with a little salt, pepper, and olive oil, then roast for 20 minutes.
Plate the cooked gnocchi and top with roasted broccoli, grilled chicken slices, and roasted chickpeas. Drizzle with the lemon-herb dressing.
Toss everything gently to combine flavors and serve warm.