Honey-Mustard Chicken Zucchini Gnocchi Skillet

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 medium zucchini, half-moon sliced
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 16 oz shelf-stable potato gnocchi
• 1/3 cup low-sodium chicken broth
• 2 tbsp Dijon mustard
• 1 tbsp honey
• 1/3 cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 tbsp chopped parsley

Method

1. Season chicken with salt, pepper, and smoked paprika.
2. Sear chicken in olive oil until browned and cooked through.
3. Add onion, zucchini, and garlic; cook until the zucchini softens.
4. Stir in gnocchi and broth; cover for 4 minutes.
5. Whisk Dijon, honey, Greek yogurt, and lemon juice.
6. Fold sauce into the skillet off heat and finish with parsley.