This One-Pot Lemon Chicken Gnocchi brings together everything we love about weeknight cooking: it’s quick, comforting, and packed with nourishing ingredients that work with your body, not against it. Think creamy (but dairy-free), protein-rich, and full of flavor—with zero processed shortcuts.
At the core of this dish is chicken breast, offering a clean, lean protein source that supports hormone production, immune resilience, and blood sugar stability. Gluten-free gnocchi adds a satisfying, carb-friendly base that’s easier on digestion—especially for those with sensitivities or anyone navigating gut healing.
Instead of traditional cream, this recipe uses unsweetened coconut cream, rich in MCTs for quick energy and cellular support. A handful of baby spinach delivers magnesium, folate, and fiber to help with everything from stress regulation to detoxification.
And then there’s the lemon—both juice and slices—bringing vitamin C, digestive support, and that zesty brightness that lifts the entire dish. Paired with curry powder and garlic, you get an anti-inflammatory boost that also tastes incredible.
It’s the kind of one-pan meal that doesn’t just taste good—it helps you feel good, too. And the best part? It’s ready in under 30 minutes, with minimal cleanup and maximum nourishment.
Recipe
Serves 3
14 oz. (400g) gluten-free gnocchi
10.5 oz. (300g) boneless, skinless chicken breast
4 tbsp. unsweetened coconut cream (or dairy-free sour cream)
2 oz. (30g) plant-based Parmesan cheese, grated
2 oz. (60g) baby spinach
1 lemon, ½ sliced + ½ juice
1 tsp. curry powder
2 cloves garlic, minced
10 fl oz. (300ml) chicken stock
How to Prepare
Heat 2 tbsp olive oil in a skillet. Sear chicken on both sides for 6 to 8 minutes. Remove.
Sauté gnocchi and garlic for 2 minutes.
Add stock, lemon juice, coconut cream, curry powder, and season with salt and pepper.
Return chicken and add lemon slices. Simmer for 5 minutes.
Stir in spinach and plant-based Parmesan. Simmer for 1 more minute.
Remove lemon slices. Serve hot.
