Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

Savor a vibrant plate of spinach ravioli paired with a medley of roasted vegetables and a light tomato sauce enhanced by tender grilled chicken breast. The dish balances hearty flavors and textures, offering a fulfilling meal that’s both nutritious and satisfying.

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NUTRITION

458kcal
Protein
40g
Fat
6g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spinach Ravioli (approx 150g)

3 ounces Grilled Chicken Breast (approx 85g)

1 cup Assorted Roasted Vegetables (approx 150g)

1/2 cup Light Tomato Sauce (approx 125g)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped zucchini, red bell pepper, and onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred.

  • 3

    Season the chicken breast lightly with salt, pepper, and your choice of herbs, then grill over medium heat until fully cooked, about 5-7 minutes per side. Slice the chicken into strips.

  • 4

    In a small saucepan, warm the light tomato sauce over low heat, stirring occasionally.

  • 5

    Cook the spinach ravioli in boiling water according to package instructions until al dente, typically about 4-5 minutes, then drain.

  • 6

    Combine the cooked ravioli, roasted vegetables, and grilled chicken on a serving plate and lightly toss with the warmed tomato sauce.

  • 7

    Garnish with a sprinkle of fresh basil or parsley if desired, and serve warm.

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Vegetables and Light Tomato Sauce

Savor a vibrant plate of spinach ravioli paired with a medley of roasted vegetables and a light tomato sauce enhanced by tender grilled chicken breast. The dish balances hearty flavors and textures, offering a fulfilling meal that’s both nutritious and satisfying.

NUTRITION

458kcal
Protein
40g
Fat
6g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

1 cup cooked Spinach Ravioli (approx 150g)

3 ounces Grilled Chicken Breast (approx 85g)

1 cup Assorted Roasted Vegetables (approx 150g)

1/2 cup Light Tomato Sauce (approx 125g)

PREPARATION

  • 1

    Preheat the oven to 400°F. Toss chopped zucchini, red bell pepper, and onion with a drizzle of olive oil, salt, and pepper on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred.

  • 3

    Season the chicken breast lightly with salt, pepper, and your choice of herbs, then grill over medium heat until fully cooked, about 5-7 minutes per side. Slice the chicken into strips.

  • 4

    In a small saucepan, warm the light tomato sauce over low heat, stirring occasionally.

  • 5

    Cook the spinach ravioli in boiling water according to package instructions until al dente, typically about 4-5 minutes, then drain.

  • 6

    Combine the cooked ravioli, roasted vegetables, and grilled chicken on a serving plate and lightly toss with the warmed tomato sauce.

  • 7

    Garnish with a sprinkle of fresh basil or parsley if desired, and serve warm.