2 chicken breasts
1 cup rocket and baby spinach mix
1 packet gnocchi
10 kalamata olives (the more flavour the better)
10 cherry tomatoes
fresh lemon to serve
METHOD
Heat oven to 150C. Cover the bottom of a roasting pan with a thin layer of olive oil. Add olives, tomato and sprinkle with sea salt. Cook slowly for about 20 mins. Remove from heat.
Turn oven up to 200C. Meanwhile heat a fry pan with a little oil and brown each chicken breast.
Wrap each breast in tinfoil and put into the oven for about 15-20 mins or until cooked through.
Cook the gnocchi in boiling salted water for approx 3 mins. Drain and add to the olive/tomato mix. Sprinkle with more sea salt and shake the pan about. Return to the oven until the chicken is ready. Be careful not to burn, but a little crispiness does add a really good flavour.
Divide the rocket/spinach between 2 plates. Place 1/2 the gnocchi on each plate and top with a chicken breast. A good squeeze of fresh lemon juice and you are ready to go.
TIP Also great with grilled salmon, Serves 2
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