Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Greens

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

Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Greens

A vibrant plate featuring tender herb-roasted chicken paired with a light serving of sweet potato gnocchi and freshly sautéed spinach. The aromatic rosemary and garlic uplift the dish, making every bite a delicious balance of earthy flavors, tender textures, and a comforting, satisfying finish.

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NUTRITION

334kcal
Protein
39.2g
Fat
10.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Sweet Potato Gnocchi

1 cup Baby Spinach

1 teaspoon Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Rub the chicken with a little olive oil and minced garlic.

  • 3

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is roasting, bring a pot of water to a boil. Gently warm the sweet potato gnocchi in the water for 2-3 minutes until they float to the top. Drain and set aside.

  • 5

    In a skillet, heat the remaining olive oil over medium heat. Add a clove of minced garlic and sauté briefly before adding the baby spinach. Stir until the spinach wilts, about 2 minutes.

  • 6

    Combine the warm gnocchi with the sautéed spinach and season with a pinch of salt and pepper.

  • 7

    Slice the roasted chicken and serve atop the gnocchi and greens, garnishing with an extra sprig of fresh rosemary if desired.

Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Greens

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

Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Greens

A vibrant plate featuring tender herb-roasted chicken paired with a light serving of sweet potato gnocchi and freshly sautéed spinach. The aromatic rosemary and garlic uplift the dish, making every bite a delicious balance of earthy flavors, tender textures, and a comforting, satisfying finish.

NUTRITION

334kcal
Protein
39.2g
Fat
10.2g
Carbs
27.5g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Sweet Potato Gnocchi

1 cup Baby Spinach

1 teaspoon Olive Oil

1 Garlic Clove

2 sprigs Fresh Rosemary

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Season the chicken breast with salt, pepper, and finely chopped rosemary. Rub the chicken with a little olive oil and minced garlic.

  • 3

    Place the chicken on a baking tray and roast in the oven for 18-20 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    While the chicken is roasting, bring a pot of water to a boil. Gently warm the sweet potato gnocchi in the water for 2-3 minutes until they float to the top. Drain and set aside.

  • 5

    In a skillet, heat the remaining olive oil over medium heat. Add a clove of minced garlic and sauté briefly before adding the baby spinach. Stir until the spinach wilts, about 2 minutes.

  • 6

    Combine the warm gnocchi with the sautéed spinach and season with a pinch of salt and pepper.

  • 7

    Slice the roasted chicken and serve atop the gnocchi and greens, garnishing with an extra sprig of fresh rosemary if desired.