Gnocchi with Fresh Pesto, Roasted Chicken, and Blistered Cherry Tomatoes

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

Gnocchi with Fresh Pesto, Roasted Chicken, and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Gnocchi with Fresh Pesto, Roasted Chicken, and Blistered Cherry Tomatoes

Savor the delightful combination of pillowy potato gnocchi tossed in fresh basil pesto, complemented by succulent roasted chicken and sweet, blistered cherry tomatoes. A perfect balance of flavors and textures for a light yet satisfying meal.

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NUTRITION

555kcal
Protein
34.7g
Fat
15.7g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

3 oz Roasted Chicken Breast (85g)

1 tbsp Fresh Pesto (16g)

1/2 cup Blistered Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

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PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface. Drain and set aside.

  • 2

    Meanwhile, if not pre-cooked, roast the chicken breast seasoned lightly with salt and pepper until fully cooked, then slice into bite-sized pieces.

  • 3

    In a large skillet, heat the olive oil over medium heat and add the blistered cherry tomatoes; cook until they start to develop a char and soften slightly, about 3-4 minutes.

  • 4

    Add the cooked gnocchi into the skillet with tomatoes and gently toss with the fresh pesto ensuring all pieces are evenly coated.

  • 5

    Finally, fold in the roasted chicken pieces, toss until well mixed and heated through, then serve immediately.

Gnocchi with Fresh Pesto, Roasted Chicken, and Blistered Cherry Tomatoes

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

Gnocchi with Fresh Pesto, Roasted Chicken, and Blistered Cherry Tomatoes

YOUR SOLIN GENERATED RECIPE

Gnocchi with Fresh Pesto, Roasted Chicken, and Blistered Cherry Tomatoes

Savor the delightful combination of pillowy potato gnocchi tossed in fresh basil pesto, complemented by succulent roasted chicken and sweet, blistered cherry tomatoes. A perfect balance of flavors and textures for a light yet satisfying meal.

NUTRITION

555kcal
Protein
34.7g
Fat
15.7g
Carbs
65g

SERVINGS

1 serving

INGREDIENTS

1 cup Potato Gnocchi (150g)

3 oz Roasted Chicken Breast (85g)

1 tbsp Fresh Pesto (16g)

1/2 cup Blistered Cherry Tomatoes (75g)

1 tsp Olive Oil (4.5g)

PREPARATION

  • 1

    Bring a large pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface. Drain and set aside.

  • 2

    Meanwhile, if not pre-cooked, roast the chicken breast seasoned lightly with salt and pepper until fully cooked, then slice into bite-sized pieces.

  • 3

    In a large skillet, heat the olive oil over medium heat and add the blistered cherry tomatoes; cook until they start to develop a char and soften slightly, about 3-4 minutes.

  • 4

    Add the cooked gnocchi into the skillet with tomatoes and gently toss with the fresh pesto ensuring all pieces are evenly coated.

  • 5

    Finally, fold in the roasted chicken pieces, toss until well mixed and heated through, then serve immediately.