Fresh Spinach Ravioli with Roasted Vegetables

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

Fresh Spinach Ravioli with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Spinach Ravioli with Roasted Vegetables

Enjoy a vibrant plate of fresh spinach ravioli paired with a colorful medley of roasted vegetables and lean grilled chicken. This dish harmoniously blends the softness of handmade pasta with the roasted sweetness of bell peppers, zucchini, and red onion, elevated by the savory juices of grilled chicken for an extra protein punch.

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NUTRITION

477kcal
Protein
49g
Fat
11.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup Fresh Spinach Ravioli

1 cup Mixed Roasted Vegetables

4 ounces Grilled Chicken Breast

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, bring a large pot of salted water to a boil and cook the fresh spinach ravioli for 3-4 minutes until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Grill on medium-high heat for about 6-7 minutes per side or until fully cooked and juices run clear. Slice the chicken into strips.

  • 5

    To assemble, combine the cooked ravioli with the roasted vegetables. Top with sliced grilled chicken and season with additional salt and pepper if needed.

  • 6

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

Fresh Spinach Ravioli with Roasted Vegetables

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

Fresh Spinach Ravioli with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Fresh Spinach Ravioli with Roasted Vegetables

Enjoy a vibrant plate of fresh spinach ravioli paired with a colorful medley of roasted vegetables and lean grilled chicken. This dish harmoniously blends the softness of handmade pasta with the roasted sweetness of bell peppers, zucchini, and red onion, elevated by the savory juices of grilled chicken for an extra protein punch.

NUTRITION

477kcal
Protein
49g
Fat
11.5g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

1 cup Fresh Spinach Ravioli

1 cup Mixed Roasted Vegetables

4 ounces Grilled Chicken Breast

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss chopped bell pepper, zucchini, and red onion with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, bring a large pot of salted water to a boil and cook the fresh spinach ravioli for 3-4 minutes until al dente. Drain and set aside.

  • 4

    Season the chicken breast with salt and pepper. Grill on medium-high heat for about 6-7 minutes per side or until fully cooked and juices run clear. Slice the chicken into strips.

  • 5

    To assemble, combine the cooked ravioli with the roasted vegetables. Top with sliced grilled chicken and season with additional salt and pepper if needed.

  • 6

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