NUTRITION

SERVINGS

INGREDIENTS

4 oz Chicken Breast

1 cup Potato Gnocchi (150g)

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 small Red Onion

1/4 cup Fresh Basil

1 tbsp Olive Oil

1/2 tbsp Pine Nuts

1 Garlic Clove

1 tbsp Parmesan Cheese

PREPARATION

• 1

  Preheat the oven to 400°F. Chop the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces. Toss the vegetables with half of the olive oil, salt, and pepper, and spread them on a baking sheet.

• 2

  Roast the vegetables in the oven for about 20 minutes until they are tender and slightly caramelized.

• 3

  While the vegetables roast, season the chicken breast with salt and pepper. Pan-sear the chicken in a skillet over medium heat with a drizzle of olive oil until cooked through (about 5-6 minutes per side), then slice into strips.

• 4

  Cook the gnocchi according to the package instructions by boiling until they float to the top, then drain.

• 5

  For the basil pesto, combine fresh basil, pine nuts, garlic, Parmesan cheese, and the remaining olive oil in a blender. Pulse until smooth, adding a splash of water if needed to reach a drizzling consistency.

• 6

  In a large bowl, gently toss together the cooked gnocchi, roasted vegetables, and sliced chicken. Drizzle the fresh basil pesto over the top and mix lightly to coat.

• 7

  Serve warm and enjoy your balanced, flavorful meal.