YOUR SOLIN GENERATED RECIPE
Lemon-Herb Pan-Seared Chicken with Crispy Sweet Potato Gnocchi and Roasted Asparagus
A vibrant and flavorful dish featuring tender lemon-herb chicken, light and crispy sweet potato gnocchi, and perfectly roasted asparagus. A harmonious plate that delivers balanced macros and a medley of textures and bright flavors.
INGREDIENTS
5 oz Chicken Breast (~142g)
100g Sweet Potato
15g Almond Flour
30g Egg White
6 spears Asparagus (~90g)
1 tsp Olive Oil
1/2 Lemon
2 tbsp Mixed Fresh Herbs
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F for the asparagus and bring a pot of water to a simmer for the gnocchi.
Season the chicken breast with salt, pepper, lemon zest (from the 1/2 lemon), and mixed fresh herbs.
Heat olive oil in a skillet over medium-high heat. Sear the chicken breast for about 4-5 minutes on each side until golden and cooked through.
Meanwhile, peel and cube the sweet potato. Steam or boil until tender, then mash lightly.
To form the gnocchi, mix the mashed sweet potato with almond flour and egg white until a dough forms. If too sticky, add a touch more almond flour.
Lightly shape the dough into small gnocchi pieces. Drop them gently into the simmering water; cook until they float, about 2-3 minutes, then drain.
Place the asparagus on a baking sheet, drizzle lightly with a small amount of olive oil, and season with salt and pepper. Roast in the oven for about 10 minutes.
Plate the chicken, top with the crispy sweet potato gnocchi, add roasted asparagus on the side, and finish with a squeeze of fresh lemon juice.