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Chicken & Squash Pesto Gnocchi Sheet Pan Meal
Plat

Chicken & Squash Pesto Gnocchi Sheet Pan Meal

45 minPour 4Nutri-Score C€€
par @cookwithauds21 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • chicken thighs (boneless, skinless)Viandes680 g
  • sun-dried tomato oilÉpicerie45 ml
  • Italian seasoningÉpices8 g
  • saltÉpices17 g
  • black pepper (ground)Épices8 g
  • onion powderÉpices4 g
  • garlic powderÉpices4 g
  • parsley flakesÉpices2 g
  • smoked paprikaÉpices4 g
  • yellow onion (sliced)Fruits et légumes1 morceau
  • zucchini (chopped)Fruits et légumes2 morceaux
  • yellow squash (chopped)Fruits et légumes1 morceau
  • sun-dried tomatoes (chopped)Épicerie60 g
  • garlic (cloves, minced)Fruits et légumes9 morceaux
  • red pepper flakesÉpices2 g
  • gnocchi (shelf-stable)Céréales450 g
  • olive oilÉpicerie8 ml
  • olive oil (for the pesto)Épicerie80 ml
  • basil (fresh leaves)Fruits et légumes40 g
  • spinach (fresh)Fruits et légumes30 g
  • lemon (juiced)Fruits et légumes1 morceau
  • Parmesan cheese (grated)Produits laitiers65 g

par portion

Nutrition

568kcal

Glucides
33 g
Protéines
36 g
Lipides
33 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plaque de cuisson
  • Saladier
  • Robot multifonction

pas à pas

Préparation

  1. Season the chicken

    • Pat the chicken thighs dry and place them in a bowl.
    • Toss with the sun-dried tomato oil, Italian seasoning, salt, black pepper, onion powder, garlic powder, parsley flakes and smoked paprika until evenly coated.
    Étape 1

  2. Prep the vegetables

    • Slice the yellow onion.
    • Chop the zucchini and yellow squash into bite-sized pieces.
    • Chop the sun-dried tomatoes and mince the garlic.
    Étape 2

  3. Assemble the sheet pan

    • Spread the chicken, onion, zucchini, yellow squash, sun-dried tomatoes and garlic on a baking tray.
    • Sprinkle over the red pepper flakes and drizzle with the olive oil.
    • Toss everything together and spread into an even layer.
    Étape 3

  4. Roast

    • Roast at 200 °C until the chicken is cooked through and the vegetables are tender, adding the gnocchi to the pan partway through so it crisps up.
    Étape 4

  5. Make the pesto

    • Blend the basil, spinach, lemon juice, olive oil and Parmesan into a smooth pesto.
    Étape 5

  6. Finish and serve

    • Toss the roasted chicken, vegetables and gnocchi with the pesto.
    • Serve warm.
    Étape 6
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