One Pot Chicken and Gnocchi (Diet)

Ingredients

• 750g raw skinless chicken breast
• 40g raw lean back bacon, visible fat trimmed
• 500g potato gnocchi, packet weight
• 40g light mozzarella, cooked until piping hot
• 300ml prepared beef stock (not concentrate) — staple
• 400g canned chopped tomatoes
• 9g garlic — staple
• 3g dried Italian herbs — staple
• 8g brown sugar — staple
• 5ml neutral oil, MEASURED TOTAL for all cooking — staple
• 300g fresh broccoli florets
• 300g fresh courgette
• 2g salt and black pepper, measured/to taste

Add this — Thanja

• 100g potato gnocchi, packet weight
• 40g grated household hard cheese

Quantities are for HER TWO serves of the four-serve batch. Keep separate from Declan’s portions. Adds per Thanja serve: ~156 kcal, 6.8g fat, 16.3g carbs.

Method

1. Cut raw breast into four even thin pieces and wrap with the measured raw lean bacon. Brown in the measured oil in a wide lidded pan.
2. Add garlic, thinly sliced courgette and small broccoli pieces around the chicken and cook for two minutes.
3. Add gnocchi, stock, tomatoes, dried herbs and sugar. Cover and simmer, stirring around the chicken, until chicken and bacon reach 75°C and gnocchi and vegetables are tender; add water if needed.
4. Scatter the measured light mozzarella over the chicken, cover and heat until melted and piping hot. Serve all gnocchi and vegetables with the chicken; no extra bread in the shared base.
5. Divide the shared base into four equal portions. Cook the listed extra starch separately (or in two separate ramekins for pies/lasagne), and add all Add this (Thanja) items only across her two portions. Heat cooking cream, cheese and any sauce extras thoroughly; fully cook any egg. No extra ingredients or unmeasured oil beyond those listed.

Notes

- Keeps the bacon-wrapped chicken and one-pot tomato gnocchi method. Lean raw back bacon and a smaller amount of light mozzarella replace larger fatty portions; both are cooked thoroughly. - Original serves 4; this variant makes four. Declan: estimated 538 kcal, 56.2g protein, 9.5g fat and 55.0g carbs per serve, INCLUDING the served carb, every sauce/coating and all measured oil. - Thanja’s base plus add-on is approximately 694 kcal/serve, at least the 575 kcal full-plate comparison used for this original. Add-ons supply both fat and carbohydrate. Original estimates and ambiguous portion sizes are approximate; this is not an individual pregnancy calorie prescription. - Nutrition is estimated from RAW meat, DRY rice/pasta or explicitly cooked noodle weights, and drained canned weights. Raw breast assumes 23g protein/100g; trimmed pork 21g/5g fat; lean beef mince 21.5g/5g fat. Brands, cuts, sauce sugar and pack labels vary; recheck purchased labels and recalculate before quoting precise macros. No fat-draining calorie credit is assumed. - Cook at least 150g whole vegetable ingredients per serve into the meal or roast on its tray; no side salad, fresh herbs, premixed vegetables, mayo, aioli or sour cream. Keep raw meat separate, cook meat to 75°C and all vegetables through; never use precooked meat as the main protein. - Cool leftovers promptly in shallow containers, refrigerate/freeze promptly, and reheat piping hot throughout. Freeze portions not needed within two days. Rice requires prompt cooling too. Use pasteurised dairy, heat cheese/cream sauces thoroughly and cook egg fully set. - Parent protein alternatives remain possible, but these quantities/macros use the listed lean cut. Reprice all eligible options and recalculate portions, fat and calories for any swap; no lamb or unrequested steak.