Imported from the web

Chicken Pesto Gnocchi Bake

Name: Chicken Pesto Gnocchi Bake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: European
Ingredients: 400 g potato gnocchi; 640 g chicken breast (diced); 190 g reduced-fat green pesto; 1 red onion (chopped); 1 green pepper (chopped); 100 g peas; 100 g sun-dried tomatoes (chopped); 100 g baby spinach; 150 ml chicken stock; 150 g fat-free Greek yoghurt; 15 g garlic (minced); 75 g light mozzarella

Recipe by Louis Howard Personal Trainer @LouisHowardPT · Facebook

Imported by Danny Zeff on SeeMeCook

An easy, high-protein bake combining potato gnocchi and diced chicken with green pesto, vegetables, Greek yoghurt, and mozzarella. Everything is mixed in one baking dish and baked until the chicken is cooked through and the cheese is golden.

4 servings50 minEuropean

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Ingredients

400 g potato gnocchi
640 g chicken breast (diced)
190 g reduced-fat green pesto
1 red onion (chopped)
1 green pepper (chopped)
100 g peas
100 g sun-dried tomatoes (chopped)
100 g baby spinach
150 ml chicken stock
150 g fat-free Greek yoghurt
15 g garlic (minced)
75 g light mozzarella

Steps

1
Preheat the oven to 200°C.
2
Put the potato gnocchi, diced chicken breast, green pesto, chopped red onion, chopped green pepper, peas, baby spinach, chicken stock, Greek yoghurt, and minced garlic into a large baking dish. Mix everything together well.
3
Top with the chopped sun-dried tomatoes and light mozzarella, as described in the video.
4
Bake for around 40 minutes, until the chicken is cooked through and the cheese is golden.
5
Divide into 4 servings and enjoy.

Notes

The post reports approximately 531 calories, 49 g protein, 41 g carbohydrates, and 18 g fat per serving. The source does not specify whether the sun-dried tomatoes are oil-packed or drained.