Chicken and Gnocchi Bake
Chicken and Gnocchi Bake
Ingredients
Ingredients
- 2 Tablespoons olive oil
- 600 grams chicken (skin on)
- ½ onion (diced)
- 2 cloves garlic (minced)
- 2 medium zucchini
- 400 grams cherry tomatoes (canned)
- 1 Tablespoon Italian herbs
- 1 Tablespoon Balsamic vinegar
- 500 grams Gnocchi
Instructions
- 1
Heat your oven to 180 degrees Celsius. (360 F )
- 2
Slice your zucchini
- 3
Pat the chicken dry with a paper towel
- 4
Heat one tablespoon of oil in a large oven-proof fry pan, or stove-proof casserole dish.
- 5
Place the chicken in the pan skin side down, and cook until the skin is golden.
- 6
Flip the chicken and seal the other side, it doesn't need to be cooked all the way through as it will finish cooking in the oven.
- 7
Remove the chicken and set aside.
- 8
Add the second tablespoon of oil, sauté the onion and garlic until softened and fragrant.
- 9
Add the sliced zucchini, and cook for a few minutes until lightly golden.
- 10
Add the canned cherry tomatoes, balsamic vinegar and 1 ½ Tablespoons of Italian herbs. Stir until simmering and combined.
- 11
Stir though the gnocchi
- 12
Place the browned chicken breasts on top of the gnocchi, sprinkle with the remaining Italian herbs then bake in the oven uncovered for 20 minutes or until the juices of the chicken run clear when pierced with a skewer.
20 min
Nutrition
Per serving (based on 4 servings)
