High Protein Gnocchi Salad Traybake Bowl
High Protein Gnocchi Salad Traybake Bowl
Ingredients
For the Traybake
- 400 grams gnocchi
- 80 grams chorizo, diced
- 240 grams chickpeas
- 1 teaspoon paprika, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 2 sprays olive oil, as needed
For the Chicken
- 300 grams chicken breast
- 3 cups chicken stock, enough to submerge chicken
For the Salad
- 200 grams tomatoes, halved
- 150 grams lettuce, chopped
- 150 grams cucumber, diced
For the Dressing
- 1 tablespoon honey
- 150 grams 0% yogurt
- 1 lemon, juiced
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 180°C. On a baking tray, combine the gnocchi, diced chorizo, and chickpeas. Season generously with paprika, salt, and pepper. Spray with a few sprays of olive oil. Mix thoroughly by hand to ensure all ingredients are well coated.
⏱️ 5 min•🌡️ 180
- 2
Place the baking tray into the preheated oven and bake for 25–30 minutes, or until the gnocchi is golden and the chorizo is crispy.
⏱️ 30 min•🌡️ 180
- 3
While the traybake is cooking, place the chicken breast into a pot. Add enough chicken stock to submerge the chicken. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
⏱️ 15 min
- 4
Once cooked, remove the chicken breast from the pot and shred it using two forks or a shredder tool. Set aside.
⏱️ 5 min
- 5
In a large mixing bowl, combine the halved tomatoes, diced cucumber, and chopped lettuce.
⏱️ 3 min
- 6
Remove the baked gnocchi, chorizo, and chickpea mixture from the oven and add it to the bowl with the fresh vegetables. Add the shredded chicken.
⏱️ 2 min
- 7
Mix all the salad ingredients together thoroughly until well combined.
⏱️ 2 min
- 8
To prepare the dressing, combine the 0% yogurt, juice of 1 lemon, honey, salt, and pepper in a small bowl. Mix until smooth and well combined.
⏱️ 3 min
- 9
Divide the salad into 4 servings. Drizzle the prepared dressing over each serving before enjoying.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
High Protein Gnocchi Salad Traybake Bowl
For the Traybake
- 400 grams gnocchi
- 80 grams chorizo, diced
- 240 grams chickpeas
- 1 teaspoon paprika, as needed
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon pepper, as needed
- 2 sprays olive oil, as needed
For the Chicken
- 300 grams chicken breast
- 3 cups chicken stock, enough to submerge chicken
For the Salad
- 200 grams tomatoes, halved
- 150 grams lettuce, chopped
- 150 grams cucumber, diced
For the Dressing
- 1 tablespoon honey
- 150 grams 0% yogurt
- 1 lemon, juiced
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon pepper, to taste
Instructions
- 1
Preheat your oven to 180°C. On a baking tray, combine the gnocchi, diced chorizo, and chickpeas. Season generously with paprika, salt, and pepper. Spray with a few sprays of olive oil. Mix thoroughly by hand to ensure all ingredients are well coated.
⏱️ 5 min•🌡️ 180 - 2
Place the baking tray into the preheated oven and bake for 25–30 minutes, or until the gnocchi is golden and the chorizo is crispy.
⏱️ 30 min•🌡️ 180 - 3
While the traybake is cooking, place the chicken breast into a pot. Add enough chicken stock to submerge the chicken. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
⏱️ 15 min - 4
Once cooked, remove the chicken breast from the pot and shred it using two forks or a shredder tool. Set aside.
⏱️ 5 min - 5
In a large mixing bowl, combine the halved tomatoes, diced cucumber, and chopped lettuce.
⏱️ 3 min - 6
Remove the baked gnocchi, chorizo, and chickpea mixture from the oven and add it to the bowl with the fresh vegetables. Add the shredded chicken.
⏱️ 2 min - 7
Mix all the salad ingredients together thoroughly until well combined.
⏱️ 2 min - 8
To prepare the dressing, combine the 0% yogurt, juice of 1 lemon, honey, salt, and pepper in a small bowl. Mix until smooth and well combined.
⏱️ 3 min - 9
Divide the salad into 4 servings. Drizzle the prepared dressing over each serving before enjoying.
⏱️ 2 min