Gnocchi with Roasted Root Vegetables

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

Gnocchi with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Gnocchi with Roasted Root Vegetables

Pan-seared chicken and pillowy gnocchi tossed with caramelized roasted root vegetables and sweet peas in a light, savory broth.

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NUTRITION

517kcal
Protein
51.5g
Fat
11.2g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup gnocchi

0.25 cup potato

0.5 cup carrots

0.25 cup green peas

0.25 cup chicken broth

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the potato and slice the carrots into thin rounds. Toss them on a baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 20 minutes or until they are tender and show golden caramelized edges.

  • 4

    While vegetables roast, season the chicken breast with garlic powder and the remaining salt and pepper. Heat the remaining olive oil in a skillet over medium heat and sear the chicken until cooked through, then slice into strips.

  • 5

    Bring a small pot of water to a boil and cook the gnocchi according to package instructions until they float to the surface; drain immediately.

  • 6

    In the same skillet used for the chicken, add the chicken broth and frozen peas. Simmer for 2 minutes to deglaze the pan.

  • 7

    Fold in the roasted potatoes, carrots, cooked gnocchi, and sliced chicken. Toss gently for 1 minute until everything is coated and hot.

  • 8

    Garnish with freshly chopped parsley and serve immediately.

Gnocchi with Roasted Root Vegetables

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

Gnocchi with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Gnocchi with Roasted Root Vegetables

Pan-seared chicken and pillowy gnocchi tossed with caramelized roasted root vegetables and sweet peas in a light, savory broth.

NUTRITION

517kcal
Protein
51.5g
Fat
11.2g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup gnocchi

0.25 cup potato

0.5 cup carrots

0.25 cup green peas

0.25 cup chicken broth

1 tsp olive oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tsp fresh parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Dice the potato and slice the carrots into thin rounds. Toss them on a baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the vegetables for 20 minutes or until they are tender and show golden caramelized edges.

  • 4

    While vegetables roast, season the chicken breast with garlic powder and the remaining salt and pepper. Heat the remaining olive oil in a skillet over medium heat and sear the chicken until cooked through, then slice into strips.

  • 5

    Bring a small pot of water to a boil and cook the gnocchi according to package instructions until they float to the surface; drain immediately.

  • 6

    In the same skillet used for the chicken, add the chicken broth and frozen peas. Simmer for 2 minutes to deglaze the pan.

  • 7

    Fold in the roasted potatoes, carrots, cooked gnocchi, and sliced chicken. Toss gently for 1 minute until everything is coated and hot.

  • 8

    Garnish with freshly chopped parsley and serve immediately.