Gnocchi with Basil Pesto

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

Gnocchi with Basil Pesto

YOUR SOLIN GENERATED RECIPE

Gnocchi with Basil Pesto

Sautéed chicken breast and cauliflower gnocchi tossed in a vibrant, herbaceous basil pesto for a meal that feels light yet satisfyingly savory.

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NUTRITION

543kcal
Protein
48.6g
Fat
21.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1.5 tbsp basil pesto

1 cup baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the frozen cauliflower gnocchi and sauté for 6 to 8 minutes, stirring occasionally, until the exterior is crisp and lightly browned.

  • 4

    Add the baby spinach to the skillet and toss for about 1 minute until the leaves are just wilted.

  • 5

    Return the cooked chicken to the skillet, add the basil pesto and lemon juice, and toss everything together for 30 seconds until well-coated and fragrant before serving.

Gnocchi with Basil Pesto

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

Gnocchi with Basil Pesto

YOUR SOLIN GENERATED RECIPE

Gnocchi with Basil Pesto

Sautéed chicken breast and cauliflower gnocchi tossed in a vibrant, herbaceous basil pesto for a meal that feels light yet satisfyingly savory.

NUTRITION

543kcal
Protein
48.6g
Fat
21.7g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 cup cauliflower gnocchi

1.5 tbsp basil pesto

1 cup baby spinach

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season evenly with the sea salt and black pepper.

  • 2

    Heat the avocado oil in a large non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, then remove from the pan and set aside.

  • 3

    In the same skillet, add the frozen cauliflower gnocchi and sauté for 6 to 8 minutes, stirring occasionally, until the exterior is crisp and lightly browned.

  • 4

    Add the baby spinach to the skillet and toss for about 1 minute until the leaves are just wilted.

  • 5

    Return the cooked chicken to the skillet, add the basil pesto and lemon juice, and toss everything together for 30 seconds until well-coated and fragrant before serving.