One Pan Chicken & Pesto Gnocchi
Servings: 4
Ingredients:
1 package Potato Gnocchi
1 lb Chicken Thighs (boneless, skinless, sliced)
3 cups Cherry Tomatoes
1 cup Red Onion (cut into small wedges)
2 tbsp Extra Virgin Olive Oil
Sea Salt & Black Pepper (to taste)
4 cups Baby Spinach
1/2 cup Pesto
Directions:
Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.
Arrange the gnocchi and the chicken on one half of the baking sheet, and the tomatoes and red onion on the other half. Drizzle with oil and season to taste. Gently toss each side to coat.
Bake for 30 minutes, tossing each side once halfway through.
Remove the baking sheet from the oven and add the spinach and the pesto. Toss the gnocchi and the vegetables together to combine and place back in the oven for three more minutes.
Divide evenly between bowls and enjoy!
Nutritional Info:
Protein: 32g
Fat: 24g
Carbs: 40g
Fibre: 4g
Cals: 508