Sear the chicken: Heat 2 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until they’re golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set it aside on a plate.

Make the lemon sauce: In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the chicken broth, lemon juice, and lemon zest. Stir well, scraping up any browned bits from the bottom of the pan.

Simmer and thicken: Let the sauce simmer for 3-4 minutes to reduce slightly. Stir in the butter and dried oregano until the butter melts and the sauce becomes silky. Return the chicken to the pan, spooning the lemon sauce over the top. Simmer for another 2 minutes to let the flavors meld.

Cook the cauliflower gnocchi: While the chicken simmers, heat 1 tablespoon of olive oil in a separate skillet over medium-high heat. Add the Trader Joe’s cauliflower gnocchi directly from the freezer and sauté for 8-10 minutes, flipping occasionally, until the gnocchi is golden and crisp on the outside and tender on the inside.