PROTEIN-PACKED LEMON GNOCCHI SKILLET

LEEZA JOHAN

This vibrant, one-pan meal balances the comfort of pillowy gnocchi with a zesty, high-protein punch. It’s perfect for a post-workout dinner or a quick weeknight meal that feels gourmet without the mountain of dishes.

PROTEIN-PACKED LEMON GNOCCHI SKILLET

Ingredients

  • Chicken: 1 lb chicken breasts (thinly sliced or pounded to even thickness)

  • Gnocchi: 1 package (16 oz) potato gnocchi (shelf-stable or refrigerated)

  • Greens: 3 cups fresh baby spinach

  • Aromatics: 3 cloves garlic (minced), 1 small shallot (finely diced)

  • The Sauce: 1 cup low-sodium chicken bone broth, 1/2 cup heavy cream (or full-fat coconut milk for a dairy-free twist), juice and zest of 1 large lemon

  • Seasoning: Salt, black pepper, red pepper flakes, and 1 tsp dried oregano

  • Garnish: Freshly grated Parmesan cheese and extra lemon slices


Instructions

  1. Sear the Protein: Season chicken breasts with salt, pepper, and oregano. In a large skillet over medium-high heat, add a splash of olive oil and sear the chicken until golden brown and cooked through (about 5-7 minutes per side). Remove chicken and set aside.

  2. Sauté Aromatics: In the same skillet, add the shallots and garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.

  3. Simmer the Sauce: Pour in the chicken broth, lemon juice, and lemon zest. Use a wooden spoon to scrape up any browned bits from the bottom of the pan (that's where the flavor lives!). Stir in the cream and bring to a gentle simmer.

  4. Cook the Gnocchi: Add the gnocchi directly into the simmering sauce. Cover the pan and let them cook for 3-4 minutes, or until they are tender and the sauce has thickened slightly.

  5. Fold in Greens: Add the baby spinach and stir until just wilted.

  6. Combine & Serve: Slice the cooked chicken and nestle it back into the skillet. Garnish with lemon slices, a sprinkle of red pepper flakes, and a generous dusting of Parmesan cheese.

Nutrition Tip

To keep this "fitness-friendly," use chicken bone broth for extra collagen and protein, and swap the heavy cream for Greek yogurt (stirred in at the very end off the heat) to cut down on fats while boosting the creamy texture.

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