Pan-Seared Chicken & Almond Flour Gnocchi
Crispy almond flour gnocchi tossed with pan-seared chicken breast, sliced zucchini, and cabbage in a garlic-herb olive oil glaze. A satisfying, tomato-free Paleo dinner designed for high protein and digestive comfort.
Prep
15 min
Cook
15 min
Total
30 min
Makes
2 servings
Created together. Shared with you.
Made by Fiona + Lila
Fiona created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthComfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
15 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Large skillet
Time saver
Prep the vegetables and measure pantry ingredients earlier in the day to shorten cook time.
Do these three things first
- 1Set out all ingredients before cooking
- 2Measure the pantry ingredients before heating the pan
- 3Read through the steps once before you begin
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Heat 1 tbsp of olive oil in…
- 01
Heat 1 tbsp of olive oil in…
Heat 1 tbsp of olive oil in a large skillet over medium-high heat at 350°F (175°C).
Tap card to mark done - 02
Season the diced chicken breast with salt
Season the diced chicken breast with salt, black pepper, and dried oregano.
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Add the chicken to the skillet and…
Add the chicken to the skillet and cook for 6 to 8 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F (74°C). Transfer chicken to a plate.
Look for: golden brown and cooked through to an internal temperature of 165°F (74°C)
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Add the remaining 1 tbsp of olive…
In the same skillet, add the remaining 1 tbsp of olive oil. Add the almond flour gnocchi, sliced zucchini, chopped cabbage, and sliced yellow onion.
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Cook for 5 to 7 minutes over…
Cook for 5 to 7 minutes over medium heat, stirring occasionally, until the gnocchi is lightly crisp on the edges and the vegetables are tender.
Look for: the gnocchi is lightly crisp on the edges and the vegetables are tender
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Add the minced garlic to the skillet…
Add the minced garlic to the skillet and stir constantly for 1 minute until fragrant.
Look for: fragrant
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Return the cooked chicken to the skillet…
Return the cooked chicken to the skillet along with the chicken broth and lemon juice. Stir gently to coat everything in the light pan sauce for 1 to 2 minutes.
Allow: 1 to 2 minutes
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Divide into serving bowls and serve warm
Divide into serving bowls and serve warm. Leftovers can be stored in a sealed container in the refrigerator for up to 3 days.
Ready when: everything is assembled and ready to enjoy
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