Creamy Sweet Potato Gnocchi with Seared Chicken and Roasted Asparagus

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

Creamy Sweet Potato Gnocchi with Seared Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato Gnocchi with Seared Chicken and Roasted Asparagus

Savor the heartwarming flavors of this dish featuring tender seared chicken breast paired with delicate, sweet potato gnocchi and crisp roasted asparagus, all tossed in a light, creamy cottage cheese sauce with a hint of garlic and lemon. The medley is finished with a drizzle of olive oil for an extra layer of richness.

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NUTRITION

392kcal
Protein
38.3g
Fat
8g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Sweet Potato Gnocchi

1 cup Asparagus

0.25 cup Low-Fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. In a medium skillet over medium-high heat, add a drizzle of olive oil and sear the chicken until golden on both sides, about 3-4 minutes per side. Transfer the chicken to finish cooking in the oven or continue on the stovetop until its internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, toss the asparagus with a bit of olive oil, salt, and pepper, and roast in the oven on a baking sheet for 10-12 minutes until tender and slightly crispy.

  • 4

    In a small saucepan, warm the sweet potato gnocchi in a bit of water or broth until heated through, following package directions if applicable.

  • 5

    For the creamy sauce, blend the low-fat cottage cheese with garlic and lemon juice until smooth. Adjust seasoning with salt and pepper to taste; you may add a splash of water if a thinner consistency is desired.

  • 6

    Plate the gnocchi first, then arrange the seared chicken slices on top, and add the roasted asparagus around the plate. Drizzle the cottage cheese cream sauce over the chicken and vegetables, and garnish with a final drizzle of extra virgin olive oil.

Creamy Sweet Potato Gnocchi with Seared Chicken and Roasted Asparagus

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

Creamy Sweet Potato Gnocchi with Seared Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Sweet Potato Gnocchi with Seared Chicken and Roasted Asparagus

Savor the heartwarming flavors of this dish featuring tender seared chicken breast paired with delicate, sweet potato gnocchi and crisp roasted asparagus, all tossed in a light, creamy cottage cheese sauce with a hint of garlic and lemon. The medley is finished with a drizzle of olive oil for an extra layer of richness.

NUTRITION

392kcal
Protein
38.3g
Fat
8g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

0.75 cup Sweet Potato Gnocchi

1 cup Asparagus

0.25 cup Low-Fat Cottage Cheese

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 400°F for roasting the asparagus.

  • 2

    Season the chicken breast with salt and pepper. In a medium skillet over medium-high heat, add a drizzle of olive oil and sear the chicken until golden on both sides, about 3-4 minutes per side. Transfer the chicken to finish cooking in the oven or continue on the stovetop until its internal temperature reaches 165°F.

  • 3

    While the chicken is cooking, toss the asparagus with a bit of olive oil, salt, and pepper, and roast in the oven on a baking sheet for 10-12 minutes until tender and slightly crispy.

  • 4

    In a small saucepan, warm the sweet potato gnocchi in a bit of water or broth until heated through, following package directions if applicable.

  • 5

    For the creamy sauce, blend the low-fat cottage cheese with garlic and lemon juice until smooth. Adjust seasoning with salt and pepper to taste; you may add a splash of water if a thinner consistency is desired.

  • 6

    Plate the gnocchi first, then arrange the seared chicken slices on top, and add the roasted asparagus around the plate. Drizzle the cottage cheese cream sauce over the chicken and vegetables, and garnish with a final drizzle of extra virgin olive oil.