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Phyllis Spencer Brixey
Chicken with gnocchi, zucchini and pesto
Casserole with chicken, pesto, zucchini, gnocchi and cottage cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C. Grate the yellow skin of the lemon and squeeze out the fruit.
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Halve the chicken loin in the length and mix with 1 tbsp lemon juice and the pesto.
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Cut each courgette lengthwise into four parts and then into pieces as long as the chicken. Scoop through the chicken.
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Divide the chicken, zucchini and gnocchi over a griddle covered with parchment paper. Drizzle with oil and sprinkle with salt and pepper.
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Bake in the middle of the oven in about 20 minutes until done. Change after 10 minutes.
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Meanwhile, mix the lemon zest and 1 tbsp lemon juice through the cottage cheese and season with salt and pepper.
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Serve the chicken, zucchini and gnocchi with the remaining pesto and the cottage cheese separately.
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Nutrition
535Calories
Sodium39% DV930mg
Fat25% DV16g
Protein86% DV43g
Carbs17% DV52g
Fiber16% DV4g
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