Name: Gnocchi with Arugula Pesto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Boneless skinless chicken breast; 0.5 cup Potato gnocchi; 1 cup Baby arugula; 0.25 oz Raw walnuts; 0.25 tbsp Extra virgin olive oil; 0.25 tbsp Avocado oil; 1 tbsp Grated parmesan cheese; 1 clove Garlic; 1 tsp Lemon juice; 0.5 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 and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying meal.

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NUTRITION

Protein

51.6g

Fat

18.2g

Carbs

40g

SERVINGS

1 serving

INGREDIENTS

5 oz Boneless skinless chicken breast

0.5 cup Potato gnocchi

1 cup Baby arugula

0.25 oz Raw walnuts

0.25 tbsp Extra virgin olive oil

0.25 tbsp Avocado oil

1 tbsp Grated parmesan cheese

1 clove Garlic

1 tsp Lemon juice

0.5 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Bring a large pot of salted water to a boil.
2
Season the chicken breast on both sides with half of the sea salt and black pepper.
3
Heat a skillet over medium-high heat with the avocado oil and sear the chicken until golden and cooked through, about 6 minutes per side.
4
While the chicken cooks, combine the arugula, walnuts, garlic, lemon juice, parmesan, and olive oil in a food processor and pulse until a coarse pesto forms.
5
Add the gnocchi to the boiling water and cook until they float to the surface, then drain immediately.
6
Slice the cooked chicken into bite-sized strips.
7
In a large bowl, toss the warm gnocchi and sliced chicken with the arugula pesto until thoroughly coated.
8
Season with the remaining sea salt and black pepper before serving.