One Pot Chicken and Gnocchi

Ingredients

• 400g raw chicken breast, four thin pieces
• 75g raw streaky bacon
• 500g gnocchi
• 75g mozzarella, cooked through
• 250ml chicken stock
• 400g canned crushed tomatoes
• 3 garlic cloves — staple
• 1 Tbsp dried Italian herbs — staple
• 8g brown sugar — staple
• 15ml oil, total — staple
• 300g broccoli, chopped small
• 300g courgette, sliced thinly

Method

1. Wrap each thin chicken piece in bacon. Heat oil in a wide lidded pan and brown both sides.
2. Add garlic, courgette and broccoli around the chicken and cook 2 minutes.
3. Add gnocchi, stock, tomatoes, herbs and sugar. Cover and simmer 12–15 minutes, stirring around the chicken, until chicken and bacon are thoroughly cooked and vegetables and gnocchi tender. Add water if needed.
4. Scatter mozzarella over, cover until melted and piping hot, then serve the chicken, gnocchi and vegetables together.

Notes

- Bacon replaces prosciutto and is thoroughly cooked. Meat and cheese portions balanced for the protein target. No extra garlic bread counted. - Macro estimates per serve include all served carbohydrates, dairy/cheese and measured cooking oil. Whole cooked vegetables: at least 150g/serve excluding potatoes and canned tomato. Brands vary; garlic, spices and small garnishes are approximate. - Listed proteins are alternatives for the main meat. Retained bacon, eggs and dairy still count. Compare allowed meats by price per gram of protein and recalculate portions/macros for 40–50g protein per serve and at most 20 calories per gram. Use raw meat, no lamb or unrequested steak cuts; adjust cooking time for the cut and cook through.