Grilled Chicken with Roasted Potatoes, Broccoli & Creamy Mushroom Gnocchi
This elegant yet easy meal combines juicy grilled chicken with golden roasted potatoes and tender broccoli, all paired with pillowy gnocchi tossed in a luscious creamy mushroom sauce. It’s the perfect balance of hearty and wholesome — rich in flavor but still light and fresh with a Mediterranean touch of lemon, garlic, and herbs.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings:2–3
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 ½ tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1 tsp dried oregano
½ tsp paprika
Salt & black pepper to taste
For the Roasted Potatoes
2 medium potatoes, cut into cubes
1 tbsp olive oil
½ tsp garlic powder
½ tsp paprika
Salt & pepper to taste
For the Roasted Broccoli
1 ½ cups broccoli florets
1 tsp olive oil
Salt & pepper to taste
For the Creamy Mushroom Gnocchi
1 package (250–300g) potato gnocchi
1 tbsp olive oil
1 cup mushrooms, sliced
1 garlic clove, minced
½ cup milk or light cream
2 tbsp grated Parmesan cheese
½ tsp Italian herbs or dried thyme
Salt & pepper to taste
Optional: 1 tbsp chopped parsley or basil for garnish
Instructions
1. Marinate and Grill the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and coat well. Marinate for 20–30 minutes (optional but enhances flavor).
Heat a grill pan or outdoor grill to medium-high.
Grill chicken for 5–6 minutes per side, until golden and cooked through.
Let rest for 5 minutes, then slice.
2. Roast the Potatoes and Broccoli
Preheat oven to 425°F (220°C).
Toss potato cubes with olive oil, garlic powder, paprika, salt, and pepper.
Spread on a baking tray and roast for 25 minutes.
Add broccoli (tossed in olive oil, salt, and pepper) to the tray and roast another 10–12 minutes, until crisp and slightly charred.
3. Cook the Creamy Mushroom Gnocchi
Boil gnocchi according to package directions (usually 2–3 minutes, until they float). Drain and set aside.
In a skillet, heat olive oil and butter over medium heat.
Add mushrooms and saute for 5–6 minutes until golden and tender.
Add garlic and cook for 30 seconds.
Pour in milk or cream and simmer for 2–3 minutes.
Stir in Parmesan, herbs, salt, and pepper until the sauce thickens slightly.
Add the cooked gnocchi and toss gently to coat in the creamy sauce.
4. Assemble the Plate
Add roasted potatoes and broccoli to the side of a plate.
Place grilled chicken slices next to them.
Spoon the creamy mushroom gnocchi beside or under the chicken.
Garnish with chopped parsley, extra Parmesan, or a drizzle of olive oil.
Notes & Tips
For a lighter sauce, use Greek yogurt instead of cream and skip the butter.
Add a squeeze of fresh lemon before serving to balance the creamy flavors.
Want extra richness? Add a handful of spinach to the mushroom sauce just before serving.
The gnocchi can also be pan-seared after boiling for a golden, crisp texture.
Frequently Asked Questions
Q: Can I make this dairy-free?
Yes! Use olive oil and unsweetened almond milk with 1 tsp of nutritional yeast for a creamy, dairy-free version.
Q: Can I replace gnocchi with pasta or rice?
Absolutely. Gnocchi can be swapped with whole-grain pasta, orzo, or even quinoa for a Mediterranean twist.
Q: Can I meal prep this dish?
Yes! Store chicken, veggies, and gnocchi separately in containers. Reheat the sauce gently with a splash of milk before serving.
Nutritional Information
Calories: 560 kcal
Protein: 42 g
Carbohydrates: 46 g
Fat: 18 g
Fiber: 5 g