Ingredients

• 4 slices bacon
• 1 onion , diced
• 1 tablespoon olive oil
• 2 skinless , boneless chicken breast halves
• 1 lemon , juiced, divided
• 0.25 cups balsamic vinegar
• 2 tablespoons brown sugar
• 2 sprigs finely chopped rosemary
• 1 teaspoon red pepper flakes
• ½ , 14.5 ounce
• 3 tablespoons butter
• 2 cups gnocchi
• ½ , 8 ounce

Instructions

1. 1 Combine bacon and onion in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Set aside.
2. 2 Heat oil in a pan over medium heat. Add chicken and 1/2 of the lemon juice and cook until no longer pink in the centers and juices run clear, 5 to 7 minutes per side.
3. 3 Meanwhile, mix balsamic vinegar, brown sugar, rosemary, red pepper flakes, and remaining lemon juice together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture bubbles, 5 to 7 minutes. Add tomatoes with some of their juice and continue to simmer while chicken finishes cooking.
4. 4 Melt butter in a pan over medium heat. Pan-fry gnocchi in the hot butter until golden brown, 5 to 7 minutes.
5. 5 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes.
6. 6 Place bacon and onion onto a serving plate and top with spinach, gnocchi, and chicken, in that order. Drizzle with tomato-balsamic sauce.

Nutrition per serving