Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch cubes
  • 16 oz (450g) cauliflower gnocchi or whole-grain gnocchi
  • 1 tbsp (15ml) extra virgin olive oil
  • 3 cloves (15g) garlic, minced
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/2 cup (120ml) Greek yogurt or light crème fraîche
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2g) paprika
  • 3 cups (90g) fresh baby spinach
  • 1/4 cup (25g) freshly grated Parmesan cheese
  • 1 tbsp (15ml) fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat 15ml olive oil in your 12 inch skillet over medium high heat. Add the cubed chicken, seasoned with salt, pepper, and 2g paprika. Cook for 5-7 minutes, stirring occasionally, until the chicken has a mahogany colored sear and is cooked through. Move chicken to a side plate.
  2. Use the same skillet with the leftover chicken drippings and add 450g gnocchi. Sauté for 4-5 minutes until the edges are slightly golden and crisp.
  3. Stir in 15g minced garlic and 5g dried oregano. Cook for about 60 seconds until the garlic smells fragrant and nutty.
  4. Pour in 120ml chicken broth. Simmer for 2-3 minutes to scrape up the browned bits from the bottom of the pan.
  5. Lower the heat to medium low. Stir in 120ml Greek yogurt and 25g Parmesan cheese until a velvety sauce forms.
  6. Fold the cooked chicken and 90g baby spinach back into the pan. Stir for 1-2 minutes until the spinach has wilted and the chicken is hot again.
  7. Stir in 15ml fresh lemon juice just before you turn off the heat.
  8. Serve immediately while the sauce is glossy.