Cauliflower Gnocchi with Fresh Basil Pesto and Grilled Chicken

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

Cauliflower Gnocchi with Fresh Basil Pesto and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Cauliflower Gnocchi with Fresh Basil Pesto and Grilled Chicken

Savor a vibrant plate of tender grilled chicken paired with light, golden-crisp cauliflower gnocchi tossed in a fresh basil pesto. This dish harmonizes the nutty depth of pine nuts and parmesan with the bright freshness of basil and lemon, offering a balanced and satisfying meal.

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NUTRITION

545kcal
Protein
42.7g
Fat
24.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Gnocchi

1 cup Fresh Basil

1 tbsp Pine Nuts

1 tbsp Parmesan Cheese

1 tbsp Olive Oil

1 clove Garlic

1 tsp Lemon Juice

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PREPARATION

  • 1

    Preheat a grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked and lightly charred. Once done, slice it into bite-sized strips.

  • 3

    While the chicken is cooking, bring a non-stick pan to medium heat and add the cauliflower gnocchi. Sauté for 5-7 minutes until they develop a slight golden crisp on the edges. Remove from heat.

  • 4

    In a food processor or blender, combine fresh basil, pine nuts, grated Parmesan, garlic, olive oil, and lemon juice. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.

  • 5

    Toss the warm gnocchi with the fresh basil pesto until evenly coated.

  • 6

    Plate the pesto-coated gnocchi and top with the sliced grilled chicken. Serve immediately and enjoy the blend of textures and classic Italian flavors.

Cauliflower Gnocchi with Fresh Basil Pesto and Grilled Chicken

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

Cauliflower Gnocchi with Fresh Basil Pesto and Grilled Chicken

YOUR SOLIN GENERATED RECIPE

Cauliflower Gnocchi with Fresh Basil Pesto and Grilled Chicken

Savor a vibrant plate of tender grilled chicken paired with light, golden-crisp cauliflower gnocchi tossed in a fresh basil pesto. This dish harmonizes the nutty depth of pine nuts and parmesan with the bright freshness of basil and lemon, offering a balanced and satisfying meal.

NUTRITION

545kcal
Protein
42.7g
Fat
24.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Cauliflower Gnocchi

1 cup Fresh Basil

1 tbsp Pine Nuts

1 tbsp Parmesan Cheese

1 tbsp Olive Oil

1 clove Garlic

1 tsp Lemon Juice

PREPARATION

  • 1

    Preheat a grill pan over medium-high heat. Season the chicken breast with salt and pepper.

  • 2

    Grill the chicken breast for about 5-6 minutes on each side until fully cooked and lightly charred. Once done, slice it into bite-sized strips.

  • 3

    While the chicken is cooking, bring a non-stick pan to medium heat and add the cauliflower gnocchi. Sauté for 5-7 minutes until they develop a slight golden crisp on the edges. Remove from heat.

  • 4

    In a food processor or blender, combine fresh basil, pine nuts, grated Parmesan, garlic, olive oil, and lemon juice. Blend until smooth, scraping down the sides as needed. Season with salt and pepper to taste.

  • 5

    Toss the warm gnocchi with the fresh basil pesto until evenly coated.

  • 6

    Plate the pesto-coated gnocchi and top with the sliced grilled chicken. Serve immediately and enjoy the blend of textures and classic Italian flavors.