Creamy Spinach Ravioli with Pan-Seared Chicken and Roasted Asparagus

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

Creamy Spinach Ravioli with Pan-Seared Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Pan-Seared Chicken and Roasted Asparagus

Enjoy a satisfying plate featuring tender pan-seared chicken breast paired with delicate, spinach-infused ravioli tossed in a light, creamy Greek yogurt sauce. Complimented by perfectly roasted asparagus spears, this dish offers a balance of protein, carbs, and vibrant flavors, ideal for a wholesome dinner.

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NUTRITION

380kcal
Protein
42.2g
Fat
8.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

100g Spinach Ravioli

1/4 cup Plain Nonfat Greek Yogurt (~62g)

1 cup Asparagus (~134g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F for the asparagus. Toss asparagus with a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.

  • 2

    Season the chicken breast with salt and pepper. Heat a skillet over medium-high heat and add the chicken. Sear for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 3

    Meanwhile, cook the spinach ravioli according to package instructions until al dente. Drain and set aside.

  • 4

    In a small saucepan over low heat, combine the Greek yogurt and minced garlic. Warm gently while stirring to create a light creamy sauce without boiling.

  • 5

    Combine the cooked ravioli with the warmed yogurt sauce in a serving bowl. Top with sliced pan-seared chicken breast and arrange the roasted asparagus on the side.

  • 6

    Serve immediately and enjoy your balanced, nutritious meal.

Creamy Spinach Ravioli with Pan-Seared Chicken and Roasted Asparagus

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

Creamy Spinach Ravioli with Pan-Seared Chicken and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Pan-Seared Chicken and Roasted Asparagus

Enjoy a satisfying plate featuring tender pan-seared chicken breast paired with delicate, spinach-infused ravioli tossed in a light, creamy Greek yogurt sauce. Complimented by perfectly roasted asparagus spears, this dish offers a balance of protein, carbs, and vibrant flavors, ideal for a wholesome dinner.

NUTRITION

380kcal
Protein
42.2g
Fat
8.1g
Carbs
38g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

100g Spinach Ravioli

1/4 cup Plain Nonfat Greek Yogurt (~62g)

1 cup Asparagus (~134g)

1 tsp Olive Oil

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F for the asparagus. Toss asparagus with a teaspoon of olive oil, salt, and pepper. Spread on a baking sheet and roast for 12-15 minutes until tender.

  • 2

    Season the chicken breast with salt and pepper. Heat a skillet over medium-high heat and add the chicken. Sear for about 5-6 minutes per side, or until fully cooked and golden on the outside.

  • 3

    Meanwhile, cook the spinach ravioli according to package instructions until al dente. Drain and set aside.

  • 4

    In a small saucepan over low heat, combine the Greek yogurt and minced garlic. Warm gently while stirring to create a light creamy sauce without boiling.

  • 5

    Combine the cooked ravioli with the warmed yogurt sauce in a serving bowl. Top with sliced pan-seared chicken breast and arrange the roasted asparagus on the side.

  • 6

    Serve immediately and enjoy your balanced, nutritious meal.