YOUR SOLIN GENERATED RECIPE
Roasted Chicken and Crispy Vegetable Gnocchi with Fresh Basil Pesto
Savor a vibrant plate featuring tender roasted chicken paired with pillowy potato gnocchi and crisp, lightly sautéed vegetables. Topped with a bright, homemade basil pesto, this dish bursts with fresh, savory flavors, perfect for a wholesome meal that delights both the palate and fitness goals.
INGREDIENTS
4 ounces Chicken Breast
100 grams Potato Gnocchi
1/2 cup Broccoli Florets
1/2 cup Sliced Zucchini
1 tablespoon Basil Pesto
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt, pepper, and your favorite herbs. Roast in the oven on a baking tray for about 20-25 minutes or until fully cooked and juices run clear.
While the chicken roasts, bring a pot of salted water to a boil. Add the potato gnocchi and cook until they float to the surface, about 2-3 minutes, then drain.
In a skillet over medium heat, add a splash of olive oil and lightly sauté the broccoli florets and sliced zucchini until they just begin to crisp and soften, approximately 4-5 minutes.
Slice the roasted chicken into strips.
Combine the cooked gnocchi and crispy vegetables in a bowl. Drizzle with the fresh basil pesto, then gently toss to coat evenly.
Top the mixture with the sliced roasted chicken and serve immediately.