NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1/2 cup Potato Gnocchi

1 cup Zucchini, sliced

1 medium Red Bell Pepper, cut into strips

1/2 cup Cherry Tomatoes

1 tbsp Fresh Basil Pesto

1 tsp Olive Oil

1 tbsp Parmesan Cheese

1 clove Garlic

1 tbsp Pine Nuts

PREPARATION

• 1

  Preheat oven to 425°F. Toss zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper, then spread on a baking sheet.

• 2

  Roast the vegetables in the oven for about 20 minutes until tender and slightly charred.

• 3

  Season the chicken breast with salt and pepper. In a non-stick pan, sear the chicken over medium-high heat until golden on both sides, about 4 minutes per side or until cooked through. For extra crispiness, you can coat lightly in a dusting of flour before cooking.

• 4

  Meanwhile, cook the gnocchi according to package instructions until they float to the top, usually 2-3 minutes, then drain.

• 5

  In a small food processor or blender, combine fresh basil leaves, garlic, pine nuts, Parmesan cheese, and a drizzle of olive oil to form the pesto. Adjust seasonings to taste.

• 6

  Slice the crispy chicken and mix with the roasted vegetables and gnocchi. Drizzle the basil pesto over the top and gently toss to coat evenly.

• 7

  Serve immediately and enjoy a harmonious mix of crispy chicken, hearty gnocchi, and vibrant roasted vegetables accented by fresh basil pesto.