YOUR SOLIN GENERATED RECIPE
Crispy Pan-Seared Gnocchi with Fresh Basil Pesto and Roasted Asparagus with Grilled Chicken
A vibrant dish featuring crispy seared potato gnocchi tossed in a bright basil pesto, paired with perfectly roasted asparagus and tender grilled chicken breast. This plate offers a delightful blend of textures and flavors—from the golden, crisp edges of the gnocchi to the herby zest of the pesto and the crisp, roasted asparagus. A balanced, satisfying meal that’s perfect for dinner.
INGREDIENTS
1 cup Potato Gnocchi (150g)
3 ounces Grilled Chicken Breast (85g)
1.5 tbsp Fresh Basil Pesto (24g)
6 Asparagus Spears (90g)
1 tsp Olive Oil (4.5g)
PREPARATION
Preheat your oven to 400°F (200°C). Toss the asparagus spears with a teaspoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 10-12 minutes until tender and slightly caramelized.
In a non-stick skillet, heat a small amount of olive oil over medium-high heat. Add the potato gnocchi and cook for about 2-3 minutes per side until crispy and golden brown.
While the gnocchi is cooking, season the chicken breast lightly with salt and pepper. Grill the chicken breast on a preheated grill pan over medium-high heat for about 5-6 minutes per side or until fully cooked. Slice the grilled chicken into strips.
In a serving bowl, toss the crispy gnocchi with the fresh basil pesto until evenly coated.
Plate the pesto-coated gnocchi, add the grilled chicken slices on top, and arrange the roasted asparagus spears around the plate.
Serve immediately while hot and enjoy your balanced, flavorful meal.