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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.

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.

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.

Once cooked, remove the chicken breast from the pot and shred it using two forks or a shredder tool. Set aside.

In a large mixing bowl, combine the halved tomatoes, diced cucumber, and chopped lettuce.

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.

Mix all the salad ingredients together thoroughly until well combined.

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.

Divide the salad into 4 servings. Drizzle the prepared dressing over each serving before enjoying.


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.

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.

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.

Once cooked, remove the chicken breast from the pot and shred it using two forks or a shredder tool. Set aside.

In a large mixing bowl, combine the halved tomatoes, diced cucumber, and chopped lettuce.

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.

Mix all the salad ingredients together thoroughly until well combined.

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.

Divide the salad into 4 servings. Drizzle the prepared dressing over each serving before enjoying.
