Pesto Chicken and Gnocchi Skillet

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

Pesto Chicken and Gnocchi Skillet

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Gnocchi Skillet

Pan-seared chicken and pillowy gnocchi tossed in a vibrant, herbaceous basil pesto with wilted spinach for a satisfying, nutrient-dense meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

546kcal
Protein
52.0g
Fat
18.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby spinach

1 tbsp basil pesto

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Add the fresh baby spinach to the skillet and sauté for one minute until just wilted.

  • 5

    Reduce the heat to low, add the cooked gnocchi and basil pesto to the skillet, and toss everything together until well-coated and fragrant.

  • 6

    Serve immediately topped with the shaved parmesan cheese.

Pesto Chicken and Gnocchi Skillet

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

Pesto Chicken and Gnocchi Skillet

YOUR SOLIN GENERATED RECIPE

Pesto Chicken and Gnocchi Skillet

Pan-seared chicken and pillowy gnocchi tossed in a vibrant, herbaceous basil pesto with wilted spinach for a satisfying, nutrient-dense meal.

NUTRITION

546kcal
Protein
52.0g
Fat
18.7g
Carbs
39.8g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.5 cup potato gnocchi

1 cup baby spinach

1 tbsp basil pesto

1 tsp extra virgin olive oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp parmesan cheese

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the potato gnocchi until they float to the surface, then drain.

  • 2

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

  • 3

    Heat the extra virgin olive oil in a large skillet over medium-high heat and sear the chicken until golden brown and cooked through.

  • 4

    Add the fresh baby spinach to the skillet and sauté for one minute until just wilted.

  • 5

    Reduce the heat to low, add the cooked gnocchi and basil pesto to the skillet, and toss everything together until well-coated and fragrant.

  • 6

    Serve immediately topped with the shaved parmesan cheese.