YOUR SOLIN GENERATED RECIPE
Fluffy Ricotta Gnocchi with Lemon-Herb Chicken and Sautéed Spinach
Delight in this light yet satisfying dish featuring pillowy ricotta gnocchi paired with tangy lemon-herb chicken and a bed of garlicky sautéed spinach. The flavor harmony and fresh ingredients create a beautifully balanced meal perfect for any time of day.
INGREDIENTS
3 oz Chicken Breast
1/2 tbsp Olive Oil (for marinade)
1/4 cup Low-Fat Ricotta Cheese
1 large Egg White
2 tbsp All-Purpose Flour
1 cup Fresh Spinach
1 tsp Olive Oil (for sautéing)
1 tbsp Lemon Juice
1 tsp Mixed Dried Herbs
Salt and Black Pepper to taste
PREPARATION
In a bowl, combine the ricotta cheese, egg white, all-purpose flour, a pinch of salt, and black pepper to form a smooth dough. Adjust consistency with a bit more flour if needed.
On a lightly floured surface, gently roll the dough into a log and cut into small bite-sized pieces for the gnocchi.
In another bowl, toss the chicken breast with olive oil, lemon juice, mixed dried herbs, salt, and pepper. Let marinate for 10 minutes.
Heat a non-stick skillet over medium heat and cook the marinated chicken breast for about 5-6 minutes per side until cooked through. Remove and slice into strips.
Using the same skillet, add the teaspoon of olive oil and lightly sauté the fresh spinach with a pinch of salt until just wilted, about 1-2 minutes.
Briefly boil a pot of water and gently drop the ricotta gnocchi in. When they rise to the surface, they are done (about 2-3 minutes); drain well.
Plate the cooked gnocchi, top with lemon-herb chicken slices, and scatter the sautéed spinach over the dish. Finish with an extra drizzle of lemon juice if desired.