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Test-Chicken and gnocchi

Test-Chicken and gnocchi

with pesto

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yummy yummy in my tummy

Tags:

Chef's Choice

Allergens:

Wheat

•Egg

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

2 unit(s)

Chicken Breasts

350 g

Gnocchi

(Contains: Wheat, Egg May contain traces of: Fish, Gluten, Milk, Mustard, Soy, Sulphites, Crustaceans)

Nutrition Values

Calories550 kcal

Fat8 g

Saturated Fat1.5 g

Carbohydrate69 g

Sugar5 g

Dietary Fiber5 g

Protein50 g

Cholesterol130 mg

Sodium720 mg

Potassium1100 mg

Calcium30 mg

Iron2.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Large Non-Stick Pan

•Measuring Spoons

•Paper Towel

Cooking Steps

1

Before starting, preheat the oven to 425°F.
Wash and dry all produce.
Pat chicken dry with paper towels. Season with salt and pepper.
In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
Transfer chicken to an unlined baking sheet [OR foil-lined, or parchment-lined]. Roast in the middle of the oven for 10-12 min [7-9 min], until cooked through.**

2

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