Red Pesto Chicken Gnocchi
Sunday Prep, Weekday Fuel | Serves 8 | ~50g protein per serving
August means heat classes, and heat classes mean you're losing more than water in every WOD. This crockpot meal isn't light on sodium — between the broth, pesto, and seasoning, it's a solid way to help replace what a hard sweat session takes out, without any extra thinking.
What You'll Need
Ingredients
2½ lbs boneless, skinless chicken breasts
1 (6.7 oz) jar red pesto
1 cup low-sodium chicken broth
1 tablespoon minced garlic
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
2 (12 oz) bags frozen chopped spinach
2 (16 oz) packages shelf-stable potato gnocchi
2 cups part-skim mozzarella cheese, shredded
1 cup nonfat plain Greek yogurt
Instructions
Load the crockpot. Add the chicken, broth, pesto, garlic, and seasonings. Cook on HIGH for 3–4 hours or LOW for 6–7 hours.
Shred and stir. Shred the chicken, then stir in the spinach and gnocchi. Cook 20–30 minutes more.
Finish it off. Stir in the Greek yogurt and mozzarella until smooth, adding a splash of milk if needed to loosen it up.
Portion it out. Divide into 8 servings (about 2 cups each). Refrigerate up to 5 days or freeze up to 3 months. Reheat with a splash of milk or chicken broth.
Serve It With
Red pepper flakes for heat
Extra parmesan on top
A side salad for volume
Nutrition (per serving)
Values are estimates based on average ingredient weights.
This week's article covers hydration and electrolytes — what you're actually sweating out in a hot WOD and why water alone doesn't replace it. (Drop in the article link once it's live.)
Recipe adapted from @jackperez on Instagram.