Chicken & Gnocchi Sheet Pan
A simple and quick dinner for any night of the week. Chicken, gnocchi and vegetables are baked together in one pan for a delicious meal and easy clean up.
- 1.5 Pounds Boneless, skinless, chicken breast cut into bite size pieces
- 2 Cups Zucchini cut into 1 inch pieces
- 2 Cups Mixed bell peppers cut into 1 inch pieces
- 2 Cups Mushrooms quartered
- 1 Cup Onion diced
- 3 Tbsp Olive oil
- 3 Cloves Garlic minced
- 2 tsp Dried thyme
- 2 tsp Kosher salt
- 1 package Shelf stable gnocchi
- 1 Clove Garlic crushed
- 1/2 Cup Parmesan cheese shredded
Pre-heat oven to 375 degrees
Line a large baking sheet with parchment paper
Cut chicken and vegetables into bite sized pieces and spread evenly on the pan
Drizzle 2 tbsp of olive oil over the entire pan
Sprinkle pan with minced garlic, thyme and 1 tsp of kosher salt
Place gnocchi in a medium bowl and toss with remaining tbsp of olive oil, crushded garlic and 1 tsp of salt
Spread over the pan
Place in oven and bake for approximatly 25 minutes until chicken is cooked through and vegetables are tender.
Remove pan from the oven and set oven to broil. Sprinkle the parmesan cheese evenly over the pan.
Return to the oven and broil for approximatly 5 minutes until cheese is melted and bubbly
Serve and enjoy!
Calories: 390kcal | Carbohydrates: 36g | Protein: 32g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1305mg | Potassium: 792mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1750IU | Vitamin C: 76mg | Calcium: 147mg | Iron: 4mg