Creamy Basil Pesto Gnocchi with Roasted Chicken and Blistered Tomatoes

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

Creamy Basil Pesto Gnocchi with Roasted Chicken and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Chicken and Blistered Tomatoes

Savor a delectable fusion of tender roasted chicken and pillowy potato gnocchi tossed in a vibrant basil pesto. This dish embraces the rich freshness of blistered tomatoes and aromatic herbs, creating a light yet satisfying meal perfect for any time of the day.

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NUTRITION

439kcal
Protein
35g
Fat
10.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Potato Gnocchi

1 tablespoon Basil Pesto

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Season the chicken breast with salt, pepper, and a drizzle of olive oil if desired.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Meanwhile, bring a pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain thoroughly.

  • 4

    In a large skillet over medium-high heat, add the cherry tomatoes and cook until their skins start to blister, about 3-4 minutes.

  • 5

    Reduce the heat to low, then add the cooked gnocchi to the skillet along with the basil pesto. Gently toss to coat the gnocchi in the pesto sauce.

  • 6

    Plate the gnocchi mixture and top with sliced roasted chicken and the blistered tomatoes. Serve warm and enjoy.

Creamy Basil Pesto Gnocchi with Roasted Chicken and Blistered Tomatoes

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

Creamy Basil Pesto Gnocchi with Roasted Chicken and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Basil Pesto Gnocchi with Roasted Chicken and Blistered Tomatoes

Savor a delectable fusion of tender roasted chicken and pillowy potato gnocchi tossed in a vibrant basil pesto. This dish embraces the rich freshness of blistered tomatoes and aromatic herbs, creating a light yet satisfying meal perfect for any time of the day.

NUTRITION

439kcal
Protein
35g
Fat
10.5g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 cup Potato Gnocchi

1 tablespoon Basil Pesto

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Season the chicken breast with salt, pepper, and a drizzle of olive oil if desired.

  • 2

    Roast the chicken breast in the oven for about 20-25 minutes or until fully cooked. Once done, let it rest and then slice into strips.

  • 3

    Meanwhile, bring a pot of salted water to a boil. Add the potato gnocchi and cook according to package instructions until they float to the surface, about 2-3 minutes. Drain thoroughly.

  • 4

    In a large skillet over medium-high heat, add the cherry tomatoes and cook until their skins start to blister, about 3-4 minutes.

  • 5

    Reduce the heat to low, then add the cooked gnocchi to the skillet along with the basil pesto. Gently toss to coat the gnocchi in the pesto sauce.

  • 6

    Plate the gnocchi mixture and top with sliced roasted chicken and the blistered tomatoes. Serve warm and enjoy.