Lemon Oven Chicken on Toscana Vegetable Gnocchi Skillet

Ingredients

• 4 chicken breast fillets (150 g each)
• 1 Organic lemon
• 2 sprigs Rosemary
• 2 sprigs thyme
• 2 cloves garlic
• 6 tbsp olive or rapeseed oil
• Salt
• Pepper
• 480 g FRoSTA Toscana Vegetable Skillet mix
• 400 g refrigerated gnocchi

Instructions

1. 1.

   Rinse and pat dry the chicken breast fillets. Rinse the lemon hot and slice it. Wash and shake off the rosemary and thyme. Crush the garlic cloves.

2. 2.

   Heat 4 tbsp olive oil in a large ovenproof skillet and brown the fillets on each side for about 3 minutes over medium heat. Season with salt and pepper. Remove from the stove, top with lemon slices, and add the garlic, rosemary sprig and thyme sprigs to the pan. Bake in a preheated oven at 180 °C (convection 160 °C; gas: level 2–3) for about 15 minutes.

3. 3.

   Meanwhile heat remaining oil in a skillet and sauté the gnocchi for about 2 minutes over medium heat. Add the FRoSTA Toscana Vegetable Skillet mix and cook for another 11–12 minutes, stirring occasionally.

4. 4.

   Distribute the Toscana vegetable gnocchi skillet onto plates. Remove the chicken from the oven and place one chicken breast on each plate.