Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

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

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

Enjoy a vibrant, savory fusion of tender pan-seared chicken breast paired with soft, pillowy gnocchi tossed in a fragrant homemade pesto and complemented by a medley of roasted vegetables. This dish combines robust flavors with a balanced profile, ideal for a satisfying dinner.

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NUTRITION

550kcal
Protein
46g
Fat
9.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Gnocchi

1 cup Mixed Roasted Vegetables

1 tbsp Fresh Pesto

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss a mix of chopped bell peppers, zucchini, and any additional preferred vegetables with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, season the chicken breast with salt, pepper, and a pinch of paprika. Heat a skillet over medium-high heat with a small drizzle of olive oil and cook the chicken for about 5-6 minutes per side until fully cooked. Let it rest for a few minutes before slicing.

  • 3

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes. Drain the gnocchi and toss with the fresh pesto.

  • 4

    To assemble, plate the pesto-tossed gnocchi, top with sliced chicken breast, and add a generous serving of the roasted vegetables around the dish. Serve warm and enjoy your balanced, flavorful meal.

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

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

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Gnocchi with Fresh Pesto

Enjoy a vibrant, savory fusion of tender pan-seared chicken breast paired with soft, pillowy gnocchi tossed in a fragrant homemade pesto and complemented by a medley of roasted vegetables. This dish combines robust flavors with a balanced profile, ideal for a satisfying dinner.

NUTRITION

550kcal
Protein
46g
Fat
9.5g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 cup cooked Gnocchi

1 cup Mixed Roasted Vegetables

1 tbsp Fresh Pesto

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss a mix of chopped bell peppers, zucchini, and any additional preferred vegetables with olive oil, salt, and pepper, then spread them on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the vegetables are roasting, season the chicken breast with salt, pepper, and a pinch of paprika. Heat a skillet over medium-high heat with a small drizzle of olive oil and cook the chicken for about 5-6 minutes per side until fully cooked. Let it rest for a few minutes before slicing.

  • 3

    Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2-3 minutes. Drain the gnocchi and toss with the fresh pesto.

  • 4

    To assemble, plate the pesto-tossed gnocchi, top with sliced chicken breast, and add a generous serving of the roasted vegetables around the dish. Serve warm and enjoy your balanced, flavorful meal.