Lemon-Garlic Pan-Seared Chicken with Creamy Spinach Ravioli and Roasted Asparagus

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

Lemon-Garlic Pan-Seared Chicken with Creamy Spinach Ravioli and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Pan-Seared Chicken with Creamy Spinach Ravioli and Roasted Asparagus

Savor a delightful medley of tender pan-seared chicken infused with zesty lemon and aromatic garlic, paired with silky, creamy spinach ravioli and crisp, roasted asparagus. This balanced dish captivates with bright flavors and satisfying textures, making it a nourishing choice for a wholesome dinner.

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NUTRITION

439kcal
Protein
42.5g
Fat
13.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3 oz Spinach Ravioli

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

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PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. Mince the garlic clove and set aside.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes on each side until golden and cooked through.

  • 3

    During the last minute of cooking, add the minced garlic and a splash of lemon juice to the pan to infuse the chicken with bright, fragrant flavors.

  • 4

    Meanwhile, bring a pot of water to a boil and cook the spinach ravioli according to package instructions (usually about 3-4 minutes). Drain and set aside.

  • 5

    Preheat the oven to 425°F. Toss the asparagus spears with olive oil, salt, and pepper, then spread on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 7

    Plate the chicken alongside a serving of spinach ravioli and arrange the roasted asparagus on the side. Drizzle any remaining pan juices and a bit more lemon juice over the dish before serving.

Lemon-Garlic Pan-Seared Chicken with Creamy Spinach Ravioli and Roasted Asparagus

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

Lemon-Garlic Pan-Seared Chicken with Creamy Spinach Ravioli and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Garlic Pan-Seared Chicken with Creamy Spinach Ravioli and Roasted Asparagus

Savor a delightful medley of tender pan-seared chicken infused with zesty lemon and aromatic garlic, paired with silky, creamy spinach ravioli and crisp, roasted asparagus. This balanced dish captivates with bright flavors and satisfying textures, making it a nourishing choice for a wholesome dinner.

NUTRITION

439kcal
Protein
42.5g
Fat
13.4g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

3 oz Spinach Ravioli

6 spears Asparagus

1 tsp Olive Oil

1 tbsp Lemon Juice

1 Garlic Clove

PREPARATION

  • 1

    Pat the chicken breast dry and season with salt and pepper. Mince the garlic clove and set aside.

  • 2

    Heat a non-stick skillet over medium-high heat. Add the chicken and sear for about 5-6 minutes on each side until golden and cooked through.

  • 3

    During the last minute of cooking, add the minced garlic and a splash of lemon juice to the pan to infuse the chicken with bright, fragrant flavors.

  • 4

    Meanwhile, bring a pot of water to a boil and cook the spinach ravioli according to package instructions (usually about 3-4 minutes). Drain and set aside.

  • 5

    Preheat the oven to 425°F. Toss the asparagus spears with olive oil, salt, and pepper, then spread on a baking sheet.

  • 6

    Roast the asparagus in the oven for 10-12 minutes until tender and slightly charred.

  • 7

    Plate the chicken alongside a serving of spinach ravioli and arrange the roasted asparagus on the side. Drizzle any remaining pan juices and a bit more lemon juice over the dish before serving.