Sheet Pan Chicken Gnocchi Veggies – CE
salad
  • Clean Eating
  • one pan, poultry
Sheet Pan Chicken Gnocchi Veggies – CE
salad
  • Clean Eating
  • one pan, poultry
Servings:

Ingredients

Prep
  • 6 chicken breast cutlets
  • 2 bell peppers any color
  • 1 zucchini
  • 1 lb gnocchi refrigerated, frozen or shelf stable
  • 4 T olive oil
  • 2 T minced garlic
  • 1 T lemon pepper seasoning
  • 2 t dried rosemary
On Cooking Day
  • 10 C salad greens

Instructions

To Assemble
  1. Place chicken into a large zipper bag and set aside.
  2. Chop bell peppers and zucchini into chunks and put into another large zipper bag along with gnocchi.
  3. Mix next 4 ingredients in a small bowl and pour evenly over both chicken and gnocchi/veggie mix. Zip bags and shake to mix.
To Cook
  1. Place chicken and gnocchi mix onto a large baking sheet sprayed with non stick spray.
  2. Bake in a 425 degree oven for 15-18 minutes or until chicken is cooked through.
  3. Serve with salad.

Ingredients

Prep
  • 6 chicken breast cutlets
  • 2 bell peppers any color
  • 1 zucchini
  • 1 lb gnocchi refrigerated, frozen or shelf stable
  • 4 T olive oil
  • 2 T minced garlic
  • 1 T lemon pepper seasoning
  • 2 t dried rosemary
On Cooking Day
  • 10 C salad greens

Instructions

To Assemble
  1. Place chicken into a large zipper bag and set aside.
  2. Chop bell peppers and zucchini into chunks and put into another large zipper bag along with gnocchi.
  3. Mix next 4 ingredients in a small bowl and pour evenly over both chicken and gnocchi/veggie mix. Zip bags and shake to mix.
To Cook
  1. Place chicken and gnocchi mix onto a large baking sheet sprayed with non stick spray.
  2. Bake in a 425 degree oven for 15-18 minutes or until chicken is cooked through.
  3. Serve with salad.

*chicken should not be more than 1-1 1/2″ thick for best results.
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