Make Ahead Lemon Chicken Sheet Pan Gnocchi
This lemon chicken baked gnocchi has brussels sprouts, broccoli and feta cheese for the ultimate sheet pan dinner! Works great for meal prep or an easy weeknight dinner.
- 500 g gnocchi (shelf stable; see note *)
- 1 red onion (cut into 1 inch chunks)
- 2 cup broccoli florets (cut into 1-2 inch pieces; see note **)
- 3 cups brussels sprouts (halved if large)
- 1 lemon sliced
- 2 teaspoons oregano
- 2-3 tablespoons olive oil
- 2 chicken breasts (roughly 1 lb; 7 oz each)
- ¼ teaspoon flaky sea salt
- 4 tablespoons feta cheese crumbled
Heat oven to 425°F.
Toss the gnocchi, onion, broccoli, brussels sprouts, lemon, oregano and olive oil together. Spread out on a large baking sheet (or 2 small baking sheets).
Bake for 20-25 minutes, or until veggies are roasted through and chicken reaches an internal temperature of 165°F. See note ***
Sprinkle evenly with the sea salt and feta cheese.
To assemble ahead
To assemble ahead, combine onion, broccoli, brussels sprouts, lemon, oregano and olive oil, toss up, and store in a large container or bag.
Store in the fridge for up to 3 days (make sure this is in line with the chicken's expiry date), or the freezer for 3 months. If you are freezing, be sure to blanche your broccoli/brussels sprouts or use frozen veggies.
Thaw completely before tossing with gnocchi (and extra oil if needed) and baking up as directed above.
To cook ahead
Cook as directed above, cool, and portion out into meal prep containers.
Store in the fridge for up to 4 days.
Reheat in the microwave until steaming hot or (the better method to preserve gnocchi texture) in a frying pan until warmed through.
*This recipe has not been tested with cauliflower gnocchi or fresh gnocchi; use at your own risk
**If you plan on freezing the meal, be sure to blanche your broccoli & brussels sprouts or go for frozen veggies instead
***If you want to try for a crispier gnocchi texture, you can broil them after roasting through for 2-5 minutes. I would recommend removing the chicken & veggies so they don't overcook. If you plan on broiling, separate the gnocchi on the pan from the other ingredients or arrange it on a different pan.
Serving: 1/4 of batch | Calories: 471kcal | Carbohydrates: 87g | Protein: 40g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 641mg | Fiber: 11g | Sugar: 5g