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Chicken & Squash Pesto Gnocchi Sheet Pan Meal
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Chicken & Squash Pesto Gnocchi Sheet Pan Meal

45 minServes 4Nutri-Score C€€
from @cookwithauds22 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • chicken thighs (boneless, skinless)Meat680 g
  • sun-dried tomato oilPantry45 ml
  • Italian seasoningSpices8 g
  • saltSpices17 g
  • black pepper (ground)Spices8 g
  • onion powderSpices4 g
  • garlic powderSpices4 g
  • parsley flakesSpices2 g
  • smoked paprikaSpices4 g
  • yellow onion (sliced)Produce1 piece
  • zucchini (chopped)Produce2 pieces
  • yellow squash (chopped)Produce1 piece
  • sun-dried tomatoes (chopped)Pantry60 g
  • garlic (cloves, minced)Produce9 pieces
  • red pepper flakesSpices2 g
  • gnocchi (shelf-stable)Grains450 g
  • olive oilPantry8 ml
  • olive oil (for the pesto)Pantry80 ml
  • basil (fresh leaves)Produce40 g
  • spinach (fresh)Produce30 g
  • lemon (juiced)Produce1 piece
  • Parmesan cheese (grated)Dairy65 g

per serving

Nutrition

568kcal

Carbs
33 g
Proteins
36 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Baking tray
  • Mixing bowl
  • Food processor

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 4

  5. Make the pesto

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

  6. Finish and serve

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