Creamy Spinach Ravioli with Roasted Vegetables

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

Creamy Spinach Ravioli with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Roasted Vegetables

Enjoy a delightful combination of tender spinach cheese ravioli paired with juicy grilled chicken breast and a medley of roasted vegetables, all lightly coated in a creamy Greek yogurt sauce. This dish offers a harmonious blend of flavors and textures for a satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

502kcal
Protein
44g
Fat
15.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Cheese Ravioli

3 oz Grilled Chicken Breast

1 cup Roasted Mixed Vegetables

1/4 cup Non-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Toss a cup of mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes) with 1 tsp extra virgin olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, cook the spinach cheese ravioli in boiling water according to package instructions until al dente, then drain.

  • 5

    Grill a 3 oz chicken breast over medium-high heat for about 6-7 minutes per side or until fully cooked, then slice into strips.

  • 6

    In a small bowl, mix the non-fat Greek yogurt with a pinch of salt and pepper to create a light, creamy sauce.

  • 7

    Plate the cooked ravioli, top with sliced grilled chicken and roasted vegetables, and drizzle the yogurt sauce over the top.

  • 8

    Serve warm and enjoy your healthy, protein-packed meal.

Creamy Spinach Ravioli with Roasted Vegetables

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

Creamy Spinach Ravioli with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Roasted Vegetables

Enjoy a delightful combination of tender spinach cheese ravioli paired with juicy grilled chicken breast and a medley of roasted vegetables, all lightly coated in a creamy Greek yogurt sauce. This dish offers a harmonious blend of flavors and textures for a satisfying meal.

NUTRITION

502kcal
Protein
44g
Fat
15.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

1 cup Spinach Cheese Ravioli

3 oz Grilled Chicken Breast

1 cup Roasted Mixed Vegetables

1/4 cup Non-Fat Greek Yogurt

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F for roasting the vegetables.

  • 2

    Toss a cup of mixed vegetables (e.g., bell peppers, zucchini, cherry tomatoes) with 1 tsp extra virgin olive oil, salt, and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, cook the spinach cheese ravioli in boiling water according to package instructions until al dente, then drain.

  • 5

    Grill a 3 oz chicken breast over medium-high heat for about 6-7 minutes per side or until fully cooked, then slice into strips.

  • 6

    In a small bowl, mix the non-fat Greek yogurt with a pinch of salt and pepper to create a light, creamy sauce.

  • 7

    Plate the cooked ravioli, top with sliced grilled chicken and roasted vegetables, and drizzle the yogurt sauce over the top.

  • 8

    Serve warm and enjoy your healthy, protein-packed meal.