Crispy Chicken and Roasted Broccoli Gnocchi with Creamy Herb Pesto

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

Crispy Chicken and Roasted Broccoli Gnocchi with Creamy Herb Pesto

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Broccoli Gnocchi with Creamy Herb Pesto

Enjoy a balanced plate featuring crispy chicken breast paired with tender roasted broccoli and light potato gnocchi, all tossed in a bright, creamy herb pesto. This dish offers a satisfying mix of textures and flavors for a wholesome meal.

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NUTRITION

410kcal
Protein
43.6g
Fat
9.3g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Potato Gnocchi

1 cup Broccoli Florets

2 tbsp Greek Yogurt

5 g Fresh Basil Leaves

1 tsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets lightly with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and crispy. Once done, slice the chicken into bite-sized pieces.

  • 4

    In a separate pot, bring water to a gentle boil and cook the potato gnocchi according to package instructions until they float to the surface, approximately 2-3 minutes. Drain and set aside.

  • 5

    For the creamy herb pesto, in a small bowl combine the Greek yogurt, fresh basil leaves, lemon juice, and a pinch of salt and pepper. Mix well until smooth.

  • 6

    Toss the cooked gnocchi with the roasted broccoli and chicken slices. Drizzle the creamy herb pesto over the top and gently mix to coat all ingredients.

  • 7

    Serve warm and enjoy your balanced meal.

Crispy Chicken and Roasted Broccoli Gnocchi with Creamy Herb Pesto

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

Crispy Chicken and Roasted Broccoli Gnocchi with Creamy Herb Pesto

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Broccoli Gnocchi with Creamy Herb Pesto

Enjoy a balanced plate featuring crispy chicken breast paired with tender roasted broccoli and light potato gnocchi, all tossed in a bright, creamy herb pesto. This dish offers a satisfying mix of textures and flavors for a wholesome meal.

NUTRITION

410kcal
Protein
43.6g
Fat
9.3g
Carbs
37.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

100 g Potato Gnocchi

1 cup Broccoli Florets

2 tbsp Greek Yogurt

5 g Fresh Basil Leaves

1 tsp Lemon Juice

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccoli florets lightly with olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the broccoli in the oven for about 15-20 minutes until tender and slightly crispy on the edges.

  • 3

    While the broccoli roasts, season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and crispy. Once done, slice the chicken into bite-sized pieces.

  • 4

    In a separate pot, bring water to a gentle boil and cook the potato gnocchi according to package instructions until they float to the surface, approximately 2-3 minutes. Drain and set aside.

  • 5

    For the creamy herb pesto, in a small bowl combine the Greek yogurt, fresh basil leaves, lemon juice, and a pinch of salt and pepper. Mix well until smooth.

  • 6

    Toss the cooked gnocchi with the roasted broccoli and chicken slices. Drizzle the creamy herb pesto over the top and gently mix to coat all ingredients.

  • 7

    Serve warm and enjoy your balanced meal.