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<\/p>\nSheet Pan Chicken and Gnocchi with Broccoli Rabe<\/p>\n
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1.5 pounds boneless, skinless chicken thighs (preferably organic)<\/p>\n
16 ounces shelf stable gnocchi<\/p>\n
1 lemon, thinly sliced<\/p>\n
1 lemon, juiced<\/p>\n
2 tablespoons olive oil<\/p>\n
1 teaspoon garlic powder<\/p>\n
1 teaspoon crushed red pepper flakes<\/p>\n
salt and pepper<\/p>\n
1 bunch broccoli rabe or broccolini<\/p>\n
Parmesan shreds, for serving (optional)<\/p>\n
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Heat your oven to 450\u00c2\u00baF. In a large mixing bowl, combine the chicken, gnocchi and lemon slices. Add the lemon juice, olive oil, and spices. Mix well, then pour onto a sheet pan and spread in a single layer. Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through. Top with parmesan, if desired.\u00c2\u00a0 Recipe Notes:\u00c2\u00a0 You can use broccoli rabe or broccolini for this recipe. Broccoli rabe is leafy and slightly bitter. Broccolini looks more like long broccoli, and has a mild flavor. I prefer broccolini, but can’t always find it.<\/p>\n
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Yield: 6 servings<\/p>\n
Calories: 482<\/p>\n
Fat: 11g<\/p>\n
Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"
Sheet Pan Chicken and Gnocchi with Broccoli Rabe 1.5 pounds boneless, skinless chicken thighs (preferably organic) 16 ounces shelf stable gnocchi 1 lemon, thinly sliced 1 lemon, juiced 2 tablespoons olive oil 1 teaspoon garlic powder 1 teaspoon crushed red pepper flakes salt and pepper 1 bunch broccoli rabe or broccolini Parmesan shreds, for serving (optional) Heat your oven to 450\u00c2\u00baF. In a large mixing bowl, combine the chicken, gnocchi and lemon slices. Add the lemon juice, olive oil,…<\/p>\n