Creamy Spinach Ravioli with Roasted Chicken and Fresh Blistered Tomatoes

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

Creamy Spinach Ravioli with Roasted Chicken and Fresh Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Roasted Chicken and Fresh Blistered Tomatoes

Enjoy a satisfying dish that combines tender, roasted chicken breast with delicate spinach ravioli bathed in a light, creamy Greek yogurt sauce. Fresh blistered cherry tomatoes add a burst of color and tangy sweetness, while a drizzle of olive oil and aromatic herbs tie the flavors together for a balanced, gourmet experience.

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NUTRITION

412kcal
Protein
38.3g
Fat
11.5g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Chicken Breast

1 cup Spinach Ravioli (approx. 150g)

1 cup halved Cherry Tomatoes (approx. 150g)

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the whole cherry tomatoes on a baking sheet, drizzle with half the olive oil, and toss with a pinch of salt and sliced garlic. Roast for 10-12 minutes until they are blistered and slightly softened.

  • 3

    While the tomatoes roast, heat a non-stick pan over medium heat. Warm the spinach ravioli in the pan with a drizzle of olive oil until they are lightly golden, about 3-4 minutes per side.

  • 4

    Slice the pre-cooked roasted chicken breast into strips and warm them gently in the pan, ensuring they do not dry out.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with chopped fresh basil, a dash of salt, and pepper. Stir to combine into a light, creamy sauce.

  • 6

    Combine the warm ravioli and chicken on a serving plate. Top with the roasted blistered tomatoes and drizzle the basil yogurt sauce evenly over the dish.

  • 7

    Serve immediately while warm, and enjoy this balanced dish that perfectly blends creamy, tangy, and savory flavors.

Creamy Spinach Ravioli with Roasted Chicken and Fresh Blistered Tomatoes

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

Creamy Spinach Ravioli with Roasted Chicken and Fresh Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Roasted Chicken and Fresh Blistered Tomatoes

Enjoy a satisfying dish that combines tender, roasted chicken breast with delicate spinach ravioli bathed in a light, creamy Greek yogurt sauce. Fresh blistered cherry tomatoes add a burst of color and tangy sweetness, while a drizzle of olive oil and aromatic herbs tie the flavors together for a balanced, gourmet experience.

NUTRITION

412kcal
Protein
38.3g
Fat
11.5g
Carbs
43.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Roasted Chicken Breast

1 cup Spinach Ravioli (approx. 150g)

1 cup halved Cherry Tomatoes (approx. 150g)

2 tbsp Nonfat Greek Yogurt

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Fresh Basil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the whole cherry tomatoes on a baking sheet, drizzle with half the olive oil, and toss with a pinch of salt and sliced garlic. Roast for 10-12 minutes until they are blistered and slightly softened.

  • 3

    While the tomatoes roast, heat a non-stick pan over medium heat. Warm the spinach ravioli in the pan with a drizzle of olive oil until they are lightly golden, about 3-4 minutes per side.

  • 4

    Slice the pre-cooked roasted chicken breast into strips and warm them gently in the pan, ensuring they do not dry out.

  • 5

    In a small bowl, mix the nonfat Greek yogurt with chopped fresh basil, a dash of salt, and pepper. Stir to combine into a light, creamy sauce.

  • 6

    Combine the warm ravioli and chicken on a serving plate. Top with the roasted blistered tomatoes and drizzle the basil yogurt sauce evenly over the dish.

  • 7

    Serve immediately while warm, and enjoy this balanced dish that perfectly blends creamy, tangy, and savory flavors.