Name: Gnocchi with Arugula Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 0.5 cup Potato gnocchi; 2 cups Baby arugula; 0.5 tbsp Walnuts; 0.25 tbsp Extra virgin olive oil; 1 tbsp Nutritional yeast; 1 clove Garlic; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Gnocchi with Arugula Pesto

Pan-seared chicken breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto for a fresh and satisfying meal.

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NUTRITION

Protein

53.3g

Fat

12.7g

Carbs

39.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

0.5 cup Potato gnocchi

2 cups Baby arugula

0.5 tbsp Walnuts

0.25 tbsp Extra virgin olive oil

1 tbsp Nutritional yeast

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Season the chicken breast with half of the sea salt and black pepper.
2
Heat a non-stick skillet over medium heat and cook the chicken breast for 6-7 minutes per side until golden and cooked through, then set aside to rest before slicing.
3
Bring a medium pot of salted water to a boil and cook the potato gnocchi until they float to the surface, approximately 2-3 minutes, then drain.
4
In a small food processor, combine the baby arugula, walnuts, garlic, lemon juice, nutritional yeast, and olive oil, pulsing until a smooth pesto forms.
5
Return the cooked gnocchi and sliced chicken to the skillet over low heat.
6
Add the arugula pesto to the skillet and toss gently to coat all ingredients evenly.
7
Finish with the remaining sea salt and black pepper before serving warm.