Pan Fried Spiced Chicken with Cauliflower Sweet Potato Gnocchi and Smashed Brussels Sprouts

Being lazy I decided it was easier if I put it all the recipes for this dinner on one post. 2018-12-17_18-39-02_351

I was walking through the aisles at Trader Joes and I saw they had both cauliflower and sweet potato gnocchi (to be fair I have seen a lot of reviews that did not like the sweet potato gnocchi, I however thought they tasted good). I decided I needed to make a meal that would go well with these.  I love gnocchi but have found that the premade ones are usually a little bland and I will be perfectly honest and say that I am not going to make them from scratch. I tried this once and it was out of my skill set haha. I like chicken thighs but you can use breasts as well.

Pan Fried Spiced Chicken

8 pieces Boneless Skinless Chicken Thighs
½ tsp Cayenne Pepper
1 tsp Ground Turmeric
1 ¼ tsp Paprika
½ tsp Ground Black Pepper
1 tsp Ground Coriander
1 ¼ tsp Ground Cumin
1 tsp Kosher Salt
½ tsp Sumac
1 ½ tbsp Olive Oil


Mix all spices together in a bowl.  Add chicken thighs until each pieces is fully coated with the spice mix. Let marinate for at least 30 minutes.

On Medium High, heat Olive Oil in large pan (make sure there is plenty of space so that each piece of chicken has room to brown).  Add chicken thighs and let brown for approximately 10 minutes each side. Adjust temp to Medium as you turn. Do not move thighs while waiting for them to brown. Remove chicken from pan and serve with gnocchi and brussels sprouts or your choice of sides.

Serving information:
Serves 4-5
266 calories if 5 servings
332 calories if 4 servings,

Cauliflower and Sweet Potato Gnocchi

1 bag Trader Joe’s Cauliflower Gnocchi
1 bag Trader Joe’s Sweet Potato Gnocchi
1 ½ tbsp Olive Oil
1 tbsp Minced Garlic
1 tsp Kosher Salt
½ tsp Ground Black Pepper
¼ tsp Cayenne Pepper
1/2 cup Shaved Parmesan Cheese
¼ cup Parsley
½ cup Water


In a medium sized saute pan, over medium heat add water and gnocchi and cover.  As soon as the gnocchi is cooked through and the water is gone add olive oil, garlic and spices and carefully stir the gnocchi.  Leave alone for 4 minutes or until they are brown then turn and brown on other side for approximately 4 more minutes. Remove from heat, fold in shaved parmesan and top with parsley.

Serving Information:
Serves 4-5
251 if 5 servings
313 if 4 servings

Smashed Brussels Sprouts


1 lb Brussels Sprouts
½ lb Purple Brussels Sprouts (if you cannot find you can use the normal ones)
2 tbsp Olive Oil
1 tsp Dried Thyme
1 T Minced Garlic
1 tsp Crushed Red Pepper Flakes
1 tsp Ground Black Pepper
1 tsp Kosher Salt
½ cup Shredded Parmesan
¼ cup Shredded Mozzarella


In salted boiling water in a large pot add Brussels sprouts and cook for 10 minutes. Quickly remove from heat and add to ice bath to stop the cooking.

Preheat oven to 425°. In a large bowl mix olive oil and all spices. When Brussels sprouts are ready, add to bowl and toss with spice mix. Line a baking sheet with Silpat or parchment paper. Spread out Brussels sprouts and with the bottom of a glass smash down each one. Cook for 20 minutes or until looking like they are getting crispy.  Mix cheese together and add to top of Brussels sprouts.  Place back in the oven on broil until the cheese is melted and golden. Serve warm.

Serving Information:
Serves 4-5
161 if 5 servings
202 if 4 servings

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