Chargrilled Pesto Chicken with Creamy Kale Gnocchi

A delicious combination of chargrilled pesto chicken served with creamy kale gnocchi. Perfect for a wholesome and satisfying meal.

By @real.foodie

Original recipe source

Cook time: 25 minutes

Servings: 2

Ingredients

• 320 g mini chicken fillets cut into strips
• 3 tbsp pesto tomato & ricotta
• 1 tsp oregano
• 1 tbsp extra virgin olive oil drizzle
• 0 tin foil for grilling
• 500 g gnocchi boiled
• 1 tbsp extra virgin olive oil for frying
• 1 garlic clove grated
• 100 g curly kale washed
• 0 water splash
• 0.5 chicken stock melt or similar
• 4 tbsp double cream
• 0.5 lemon squeezed
• 320 g grilled chicken
• 0 sea salt to taste
• 0 black pepper to taste
• 0 fresh basil to finish
• 0 spring onion sliced, to finish

Instructions

1. Trim the chicken into little strips, coat with 3tbsp of the pesto, 1tsp oregano and a drizzle of the olive oil. Spread out on some tin foil and pop under the grill for approx. 8mins, or until cooked through and lightly charred.
2. Meanwhile, boil the gnocchi until it floats (approx. 2 mins), drain, then chuck into a non stick (!) pan. Add a drizzle of olive oil and fry to crisp up the exterior a little.
3. After a couple of mins, add the garlic and kale. Cook for a min or so to soften, then add the stock, cream and as much water as you like to get saucy consistency.
4. Add the lemon and fold in the now grilled chicken. Taste, season with salt and black pepper, and finish with basil and spring onion before serving.