Name: Creamy Pesto Gnocchi with Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup cauliflower gnocchi; 1 tbsp basil pesto; 2 tbsp non-fat Greek yogurt; 2 tbsp sun-dried tomatoes; 1 cup baby spinach; 0 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 clove garlic

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

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

YOUR SOLIN GENERATED RECIPE

Creamy Pesto Gnocchi with Sun-Dried Tomatoes

Pan-seared cauliflower gnocchi and tender chicken breast tossed in a velvety pesto sauce with vibrant sun-dried tomatoes for a bright and savory finish.

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NUTRITION

Protein

55.1g

Fat

17.3g

Carbs

42.1g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1 tbsp basil pesto

2 tbsp non-fat Greek yogurt

2 tbsp sun-dried tomatoes

1 cup baby spinach

0 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

1
Season the chicken breast evenly with sea salt and black pepper on both sides.
2
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the chicken until golden and cooked through, about 5-6 minutes per side.
3
Remove the chicken from the pan and let it rest for a few minutes before slicing into bite-sized strips.
4
In the same skillet, add the cauliflower gnocchi and cook until the edges are crisp and browned, approximately 7-9 minutes.
5
Add the minced garlic and baby spinach to the skillet, sautéing for 1 minute until the spinach is just wilted.
6
Lower the heat to medium-low and return the sliced chicken to the pan along with the sun-dried tomatoes.
7
Stir in the basil pesto and Greek yogurt, tossing gently until a creamy sauce forms and coats all ingredients thoroughly.