Serves 6

Ingredients:

• 800 g chicken thigh, boneless & skinless (1 lb 12 oz), cut bite-size
• 600 g gnocchi (1 lb 5 oz)
• 4 tbsp green pesto (60 ml / ¼ cup)
• 200 g cherry tomatoes (7 oz / ~1 cup), halved
• 200 g fresh spinach (7 oz / ~6 cups loosely packed)
• 150 ml low-fat chicken stock (⅔ cup)
• 150 g low-fat Greek yoghurt (5.3 oz / ~⅔ cup)
• 80 g mozzarella, shredded (2.8 oz / ~¾ cup)
• 25 g parmesan, grated (0.9 oz / ~¼ cup)
• 1 tsp olive oil (5 ml)
• Salt & pepper
• Optional: fresh basil or parsley

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Instructions:

1. Preheat

Preheat fan oven to 200°C (390°F).

2. Sear chicken

Heat olive oil in a pan.

Season chicken with salt & pepper.

Sear 3–4 minutes to brown (won’t be fully cooked yet).

3. Wilt spinach

Add spinach and sauté 1–2 minutes until just wilted.

4. Make pesto–yoghurt sauce (no curdling)

In a bowl:

• Mix pesto + Greek yoghurt.
• Add 2–3 tbsp warm stock and whisk to loosen/temper.

5. Assemble

In a large oven dish combine:

• Chicken
• Spinach
• Gnocchi
• Tomatoes
• Pesto–yoghurt sauce
• Remaining chicken stock

Stir gently so the gnocchi is mostly submerged.

6. Add cheese

Sprinkle mozzarella + parmesan.

7. Bake

• 20 minutes covered with foil
• 10–15 minutes uncovered until bubbling, cheese golden, gnocchi tender.

8. Serve

Optional extra drizzle of pesto.

Top with basil or parsley.