Pan-Seared Chicken and Gnocchi with Arugula Pesto

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

Pan-Seared Chicken and Gnocchi with Arugula Pesto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken and Gnocchi with Arugula Pesto

Pan-seared chicken and pillowy gnocchi tossed in a vibrant, peppery arugula pesto with blistered cherry tomatoes for a bright burst of flavor.

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NUTRITION

569kcal
Protein
53.2g
Fat
17.3g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

0.5 tbsp Walnuts

1 tbsp Parmesan cheese

1 tsp Lemon juice

1 clove Garlic

0.5 tsp Extra virgin olive oil

1 tsp Extra virgin olive oil

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

    Prepare the arugula pesto by combining the baby arugula, walnuts, parmesan cheese, lemon juice, garlic, and 1 teaspoon of olive oil in a small food processor; pulse until a coarse, vibrant paste forms.

  • 2

    Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface, then drain and set aside.

  • 3

    Season the chicken breast evenly with sea salt and black pepper.

  • 4

    Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through, then remove and slice into bite-sized pieces.

  • 5

    In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 6

    Return the sliced chicken and cooked gnocchi to the skillet, add the arugula pesto, and toss gently over low heat until everything is well-coated and fragrant.

Pan-Seared Chicken and Gnocchi with Arugula Pesto

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

Pan-Seared Chicken and Gnocchi with Arugula Pesto

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken and Gnocchi with Arugula Pesto

Pan-seared chicken and pillowy gnocchi tossed in a vibrant, peppery arugula pesto with blistered cherry tomatoes for a bright burst of flavor.

NUTRITION

569kcal
Protein
53.2g
Fat
17.3g
Carbs
48.8g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.75 cup Potato gnocchi

1 cup Baby arugula

0.5 tbsp Walnuts

1 tbsp Parmesan cheese

1 tsp Lemon juice

1 clove Garlic

0.5 tsp Extra virgin olive oil

1 tsp Extra virgin olive oil

0.5 cup Cherry tomatoes

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

    Prepare the arugula pesto by combining the baby arugula, walnuts, parmesan cheese, lemon juice, garlic, and 1 teaspoon of olive oil in a small food processor; pulse until a coarse, vibrant paste forms.

  • 2

    Bring a medium pot of salted water to a boil and cook the potato gnocchi according to package directions until they float to the surface, then drain and set aside.

  • 3

    Season the chicken breast evenly with sea salt and black pepper.

  • 4

    Heat the remaining 1 teaspoon of olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden brown and cooked through, then remove and slice into bite-sized pieces.

  • 5

    In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until the skins begin to blister and soften.

  • 6

    Return the sliced chicken and cooked gnocchi to the skillet, add the arugula pesto, and toss gently over low heat until everything is well-coated and fragrant.