Name: Gnocchi with Basil Pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 cup cauliflower gnocchi; 2 tbsp basil pesto; 1 cup baby spinach; 1 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

565 calories

Protein: 49g; 35% of calories
Carbs: 38g; 27% of calories
Fat: 24g; 38% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 15 min

Season the chicken breast evenly with half of the sea salt and black pepper.
Heat the olive oil in a large non-stick skillet over medium-high heat.
Add the chicken breast to the skillet and cook for 6 to 8 minutes per side until the internal temperature reaches 165°F.
Remove the chicken from the pan and let it rest for 5 minutes before slicing into bite-sized strips.
In the same skillet, add the frozen cauliflower gnocchi and sauté for 5 to 7 minutes, stirring occasionally until the exterior is crispy and golden brown.
Add the baby spinach to the skillet and toss for about 1 minute until the leaves are just wilted.
Return the sliced chicken to the pan and stir in the basil pesto and lemon juice.
Toss everything together for 1 minute until thoroughly coated and heated through, then season with the remaining salt and pepper.

Nutrition

Ingredients

Instructions

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