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; 1 cup baby arugula; 0.5 tbsp extra virgin olive oil; 0.5 tbsp pine nuts; 1 tbsp grated parmesan cheese; 1 clove garlic; 0.5 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp ghee

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 served over pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying finish.

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NUTRITION

Protein

51.1g

Fat

21.2g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby arugula

0.5 tbsp extra virgin olive oil

0.5 tbsp pine nuts

1 tbsp grated parmesan cheese

1 clove garlic

0.5 tbsp lemon juice

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp ghee

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PREPARATION

1
Combine arugula, pine nuts, parmesan, garlic, lemon juice, and olive oil in a small food processor; pulse until a smooth pesto forms.
2
Season the chicken breast evenly with sea salt and black pepper.
3
Heat the ghee in a medium skillet over medium-high heat.
4
Add the chicken to the skillet and cook for 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.
5
While the chicken sears, bring a pot of salted water to a boil and cook the gnocchi until they float to the surface, about 2 to 3 minutes.
6
Drain the gnocchi and return them to the pot, immediately folding in the arugula pesto until well coated.
7
Slice the cooked chicken into strips and serve over the warm pesto gnocchi.