Healthy Sheet Pan Gnocchi, Chicken and Vegetables

Healthy Sheet Pan Gnocchi, Chicken and Vegetables

Sheet pan gnocchi? Yep, that wasn't a typo! My Healthy Sheet Pan Gnocchi, Chicken and Vegetables takes sheet pan meals to a whole new level. This recipe has a little bit of everything you love. Hearty pieces of gnocchi, asparagus and cherry tomatoes, and chunks of chicken breast coated in balsamic vinegar, olive oil, garlic powder, onion powder and oregano. It's all finished up with dollups of pesto and roasted to absolute perfection. This recipe is proof that sheet pan meals don't have to be boring, and they can include everything you love.

Course dinner, lunch, main course

Keyword chicken, gnocchi, sheet pan

Prep Time 15

Cook Time 30

Servings

Calories 513kcal

Author Steph

Equipment

baking sheet
parchment paper

Ingredients

1 bunch asparagus
3 shallots
1 pint cherry tomatoes
1.5 lbs chicken breast
1 tbsp balsamic vinegar
1 tsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp kosher salt divided
1 lb gnocchi not frozen; shelf stable
1/4 cup pesto
fresh basil

Instructions

Preheat the oven to 425F.
First, chop the asparagus into bite size pieces. Peel and slice the shallots.
Cut the chicken breast into chunks.
Line a baking sheet with parchment paper, and spray with olive oil spray.
Add the vegetables to the sheet pan with more olive oil spray, 1/2 tsp kosher salt and fresh cracked pepper.
In a bowl, combine the balsamic vinegar, olive oil, garlic powder, onion powder, oregano and remaining 1/2 tsp kosher salt.
Toss the chunks of chicken breast in this mixture and then arrange them on the baking sheet next to the vegetables.
Add the gnocchi to the sheet pan, topped with more olive oil spray.
Dollup the 1/4 cup pesto on the gnocchi and vegetables.
Roast for 25 minutes.
Toss all cooked ingredients together. Garnish with fresh basil.

Notes

Yield: 4 servings at 1 3/4 cup each

Nutrition