Hemp Pesto Gnocchi and Chicken - Healthy Meal Prep

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats while being more affordable.

Prepare the pesto by measuring out 2 cups of packed fresh basil, 1/2 cup of hemp seeds, 2 garlic cloves, 1 teaspoon of sea salt, fresh cracked black pepper, and the juice of 1 medium lemon.

In a food processor, combine the hemp seeds, garlic, lemon juice, and salt, and blend until combined.

Remove stems from the basil leaves and add to the food processor, then pulse until well combined.

Drizzle olive oil into the food processor while it runs to create a smooth pesto, then add the grated cheese and pulse a few times to incorporate.

Set the pesto aside and freeze any extra in silicone molds for later use.

Thaw 2 chicken breasts on a metal defrosting tray, then chop into medium diced cubes.

Coat the chicken with 2 1/2 tablespoons of flour, 1 teaspoon of garlic powder, and a pinch of salt and pepper.

Heat olive oil in a large ovenproof skillet over medium heat until shimmering, then add the chicken in a single layer and cook for 3-4 minutes until browned on all sides.

Remove the chicken and set aside, then add diced shallots and asparagus to the skillet, stirring to soften them up.

Deglaze the pan with 1/2 cup of chicken stock, scraping up any brown bits.

Add 2/3 cup of heavy cream and stir to combine with the vegetables.

Stir in the prepared pesto, then add the chicken back into the skillet along with its juices, ensuring everything is coated in the sauce.

Place the skillet in a preheated oven at 375°F (190°C) for about 10 minutes, or until the chicken reaches an internal temperature of 165°F.

Serve with grated Parmesan cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens