Pan-Seared Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Kale

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

Pan-Seared Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Kale

Enjoy a satisfying plate that artfully blends tender herb-roasted chicken, sweet and pillowy sweet potato gnocchi, and vibrant sautéed kale. This dish harmonizes rustic flavors with a delicate hint of rosemary and garlic—a perfect balance of comfort and nutritious fuel.

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NUTRITION

354kcal
Protein
37.2g
Fat
7.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 142g)

1/2 cup Sweet Potato Gnocchi (approx. 100g)

1 cup chopped Kale (approx. 67g)

1 teaspoon Olive Oil (approx. 5g)

1 teaspoon Fresh Rosemary

1 garlic clove

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Season the chicken breast with salt, pepper, chopped rosemary, and minced garlic.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

  • 3

    Meanwhile, bring a pot of lightly salted water to a boil. Add the sweet potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 4

    In a skillet, heat the olive oil over medium heat. Add the chopped kale and sauté for 3-4 minutes until tender but still bright green. Season with a pinch of salt and pepper.

  • 5

    Once the chicken is done, slice it into strips. In the same skillet used for the kale, add the roasted chicken and cooked gnocchi. Gently toss to combine all ingredients and warm through.

  • 6

    Plate the gnocchi, chicken, and sautéed kale together. Garnish with an extra sprinkle of rosemary if desired and serve immediately.

Pan-Seared Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Kale

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

Pan-Seared Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Kale

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sweet Potato Gnocchi with Herb-Roasted Chicken and Sautéed Kale

Enjoy a satisfying plate that artfully blends tender herb-roasted chicken, sweet and pillowy sweet potato gnocchi, and vibrant sautéed kale. This dish harmonizes rustic flavors with a delicate hint of rosemary and garlic—a perfect balance of comfort and nutritious fuel.

NUTRITION

354kcal
Protein
37.2g
Fat
7.8g
Carbs
35.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast (approx. 142g)

1/2 cup Sweet Potato Gnocchi (approx. 100g)

1 cup chopped Kale (approx. 67g)

1 teaspoon Olive Oil (approx. 5g)

1 teaspoon Fresh Rosemary

1 garlic clove

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Season the chicken breast with salt, pepper, chopped rosemary, and minced garlic.

  • 2

    Place the chicken on a baking sheet and roast in the oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).

  • 3

    Meanwhile, bring a pot of lightly salted water to a boil. Add the sweet potato gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.

  • 4

    In a skillet, heat the olive oil over medium heat. Add the chopped kale and sauté for 3-4 minutes until tender but still bright green. Season with a pinch of salt and pepper.

  • 5

    Once the chicken is done, slice it into strips. In the same skillet used for the kale, add the roasted chicken and cooked gnocchi. Gently toss to combine all ingredients and warm through.

  • 6

    Plate the gnocchi, chicken, and sautéed kale together. Garnish with an extra sprinkle of rosemary if desired and serve immediately.