YOUR SOLIN GENERATED RECIPE
Creamy Spinach Ravioli with Garlic-Herb Chicken and Roasted Bell Peppers
Enjoy a delicious blend of tender garlic-herb chicken paired with creamy spinach ravioli and vibrant roasted bell peppers. This dish balances fresh flavors and a rich yet light cream sauce for a satisfying meal that promises both taste and a nourishing boost.
INGREDIENTS
4 oz Chicken Breast
1 cup Spinach Ravioli (cooked)
1/2 cup Roasted Red Bell Peppers
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
2 tbsp Fresh Basil and Oregano
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Season the chicken breast with salt, pepper, and half of the minced garlic. Heat a non-stick skillet over medium heat and add the olive oil. Sear the chicken breast for about 2 minutes per side until lightly browned.
Transfer the chicken to the oven and roast for 10-12 minutes until fully cooked and juices run clear. Once done, slice into strips.
Meanwhile, roast the bell peppers by drizzling them with a bit of olive oil, seasoning with salt and pepper, and placing them on a baking sheet for about 10 minutes in the oven. Alternatively, use pre-roasted peppers warmed through.
In a small saucepan over low heat, mix the nonfat Greek yogurt with the remaining minced garlic and chopped fresh basil and oregano to create a light creamy sauce. Stir continuously until warmed; do not boil.
Combine the cooked spinach ravioli in a serving bowl, drizzle the garlic-herb cream sauce over, and gently toss to coat.
Plate the dressed ravioli, add the sliced garlic-herb chicken on top, and garnish with the roasted bell peppers.
Serve immediately and enjoy your balanced, flavorful meal.