Chicken with Cauliflower Gnocchi with Pesto, Tomatoes, and Broccoli

Happy Monday! I am back on the eating healthy wagon after a week of dining out on some darn good southern cooking. To get us started, I turned to Indianapolis blogger Beth Chappo of Seersucker and Saddles for some clean, easy meal inspiration.

Today’s dinner combines two of her favorite recipes: Seersucker Chicken and Cauliflower Gnocchi and Tomatoes. What I love about Beth is she doesn’t really cook with amounts…she eyes everything for how many people she’s feeding that night and seasons everything to taste.

Seersucker Chicken

What You Need

  • Boneless, skinless chicken breasts or chicken tenderloins
  • Olive oil
  • Everything bagel seasoning
  • Grill seasoning
  • Parmesan cheese, finely grated

What You Do

  1. Preheat oven to 425 and line a baking sheet.
  2. In a small bowl, mix general palmfuls of bagel seasoning, grill seasoning, and parmesan cheese.
  3. Drizzle chicken with olive oil so seasoning mixture sticks.
  4. Toss children with seasoning mixture until it is heavily coated on both sides. Don’t skimp on this step. The seasoning mix will give the chicken a low-carb crust.
  5. Place chicken on baking sheet and bake chicken tenderloins for 15-20 minutes or chicken breasts to 25-30 minutes, until cooked through. Flip chicken half way through, so it gets crunchy on both sides. Cut chicken into slices for serving.

Cauliflower Gnocchi with Pesto and Tomatoes

What You Need

  • Grape or cherry tomatoes
  • Broccoli
  • Everything bagel seasoning
  • Olive oil cooking spray
  • Olive oil
  • Balsamic vinegar
  • Garlic salt
  • Italian seasoning
  • Cauliflower gnocchi (I like Trader Joe’s)
  • Salt and pepper
  • Pesto (Costco and Trader Joe’s both have delicious pre-made options)
  • Parmesan cheese

What You Do

  1. Preheat oven to 425 and line a baking sheet with foil or parchment paper.
  2. Spread the tomatoes and broccoli on the baking sheet. Drizzle with olive oil, balsamic vinegar, and seasonings to taste. Roast for 15-20 minutes.
  3. On a separate baking sheet, line with foil or parchment paper. Spray with olive oil spray. Spread cauliflower gnocchi evenly across the sheet. Coat the tops of gnocchi lightly with olive oil spray. Add to oven and roast for 10 minutes, stir, and roast for 10-15 minutes more until they are crispy and browned. (Do not follow the directions on the packaging. They have never worked for me!) When finished, season with salt and pepper and add pesto until lightly coated.
  4. Build your bowl: start with gnocchi and chicken. Top with broccoli, roasted tomatoes, and sprinkle with parmesan cheese.

AMS Tip: I stuck the chicken in the oven first and then added the veggies and gnocchi to the same oven (a little bit later) since they don’t have as long to cook.

Healthy and delicious. Enjoy!


My name is Ann Marie Scheidler and I'm thrilled you've decided to check out my blog. I'm a pearl-loving yogi with a thing for travel, a weakness for beautiful bags, and a passion for storytelling. In this space, I'll be sharing stories about my family, go-to recipes, my wellness journey, fashion and beauty favorites, and my love for Chicago’s North Shore. I find new inspiration wherever I go. Thanks so much for coming along for the ride!


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