3–4 boneless, skinless chicken breasts

3 cloves fresh garlic, minced

1/4 cup freshly squeezed lemon juice

16 oz package potato gnocchi

2 cups fresh spinach

2 tablespoons extra virgin olive oil

1 cup low-sodium chicken broth

Salt and pepper, to taste

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Preheat a large skillet over medium heat and add olive oil. Season chicken with salt and pepper, then cook until golden brown, about 5 minutes per side. Remove chicken and set aside.
In the same skillet, sauté the minced garlic until fragrant.
Add spinach and cook until wilted.
Stir in gnocchi, chicken broth, and lemon juice. Bring to a gentle simmer.
Return chicken to the skillet, cover, and cook for 5 more minutes until chicken is heated through and gnocchi is tender.
Serve warm, with extra lemon juice drizzled on top if desired.

Swap chicken with shrimp, salmon, or tofu for a different protein.

Add cherry tomatoes or asparagus for more flavor and color.

Use kale or arugula instead of spinach for a bolder taste.

Stir in a splash of cream for a richer sauce.

Use vegetable broth for a vegetarian version.