YOUR SOLIN GENERATED RECIPE
Creamy Sweet Potato Gnocchi with Roasted Chicken and Crispy Kale
Savor the delightful harmony of tender roasted chicken breast paired with soft sweet potato gnocchi enveloped in a light, creamy Greek yogurt sauce. Crispy kale adds a textural contrast and a fresh burst of flavor, while a hint of garlic and olive oil brings all the elements together in a comforting, balanced dish.
INGREDIENTS
4 oz Roasted Chicken Breast
1/2 cup Sweet Potato Gnocchi
1/4 cup Low-Fat Greek Yogurt
1 cup Kale, chopped
1 tsp Olive Oil
1 Garlic clove
PREPARATION
Preheat your oven to 400°F. Season the chicken breast with salt, pepper, and a drizzle of olive oil. Roast in the oven for about 20-25 minutes until cooked through and lightly golden.
While the chicken is roasting, prepare the gnocchi. If using homemade or packaged sweet potato gnocchi, cook it in boiling water for 2-3 minutes until it floats to the surface. Drain and set aside.
In a small saucepan, warm 1 teaspoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds to 1 minute.
Reduce the heat to low and stir in the low-fat Greek yogurt to create a light, creamy sauce. Season with salt and pepper to taste.
Toss the cooked gnocchi in the sauce until evenly coated.
In a separate pan, lightly sauté the chopped kale over medium heat until it becomes crisp, about 2-3 minutes, or you can bake it for extra crunch.
Slice the roasted chicken breast and arrange it on a serving plate alongside the creamy gnocchi. Top with the crispy kale for added texture.
Serve immediately and enjoy your balanced, flavorful meal.