Crispy Chicken and Gnocchi with Fresh Spinach Pesto and Roasted Vegetables

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

Crispy Chicken and Gnocchi with Fresh Spinach Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Gnocchi with Fresh Spinach Pesto and Roasted Vegetables

Enjoy a vibrant plate that combines crispy, golden-baked chicken with pillowy potato gnocchi, all tossed in a fresh spinach pesto and served alongside perfectly roasted vegetables. This dish brings together a medley of textures, from crunchy edges to velvety sauces, for a satisfying meal that’s as nutritious as it is delicious.

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NUTRITION

464kcal
Protein
36g
Fat
9.6g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Potato Gnocchi

1/4 cup Fresh Spinach Pesto

1 cup Mixed Roasted Vegetables

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PREPARATION

  • 1

    Preheat the oven to 425°F. Season the chicken breast with salt, pepper and a light drizzle of olive oil.

  • 2

    Place the chicken on a baking sheet and bake for 20-25 minutes until the exterior is crispy and the internal temperature reaches 165°F.

  • 3

    While the chicken bakes, cook the potato gnocchi in boiling, salted water for 2-3 minutes until they float, then drain.

  • 4

    For the fresh spinach pesto, blend fresh spinach, basil, a small clove of garlic, and just enough olive oil to achieve a smooth consistency. Season lightly with salt and pepper.

  • 5

    Toss the cooked gnocchi with the pesto, ensuring they are well-coated.

  • 6

    Prepare the mixed roasted vegetables by tossing chopped zucchini and bell pepper with a pinch of salt, pepper, and a dash of olive oil. Roast them in the oven for about 15 minutes or until tender.

  • 7

    Plate the dish by layering the pesto-gnocchi mix, add sliced crispy chicken breast on top, and serve with a side of roasted vegetables.

  • 8

    Garnish with a few fresh basil leaves if desired and enjoy your balanced, nutritious meal.

Crispy Chicken and Gnocchi with Fresh Spinach Pesto and Roasted Vegetables

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

Crispy Chicken and Gnocchi with Fresh Spinach Pesto and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Gnocchi with Fresh Spinach Pesto and Roasted Vegetables

Enjoy a vibrant plate that combines crispy, golden-baked chicken with pillowy potato gnocchi, all tossed in a fresh spinach pesto and served alongside perfectly roasted vegetables. This dish brings together a medley of textures, from crunchy edges to velvety sauces, for a satisfying meal that’s as nutritious as it is delicious.

NUTRITION

464kcal
Protein
36g
Fat
9.6g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 cup Potato Gnocchi

1/4 cup Fresh Spinach Pesto

1 cup Mixed Roasted Vegetables

PREPARATION

  • 1

    Preheat the oven to 425°F. Season the chicken breast with salt, pepper and a light drizzle of olive oil.

  • 2

    Place the chicken on a baking sheet and bake for 20-25 minutes until the exterior is crispy and the internal temperature reaches 165°F.

  • 3

    While the chicken bakes, cook the potato gnocchi in boiling, salted water for 2-3 minutes until they float, then drain.

  • 4

    For the fresh spinach pesto, blend fresh spinach, basil, a small clove of garlic, and just enough olive oil to achieve a smooth consistency. Season lightly with salt and pepper.

  • 5

    Toss the cooked gnocchi with the pesto, ensuring they are well-coated.

  • 6

    Prepare the mixed roasted vegetables by tossing chopped zucchini and bell pepper with a pinch of salt, pepper, and a dash of olive oil. Roast them in the oven for about 15 minutes or until tender.

  • 7

    Plate the dish by layering the pesto-gnocchi mix, add sliced crispy chicken breast on top, and serve with a side of roasted vegetables.

  • 8

    Garnish with a few fresh basil leaves if desired and enjoy your balanced, nutritious meal.