Creamy Spinach Ravioli with Sautéed Greens

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

Creamy Spinach Ravioli with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Sautéed Greens

Enjoy a vibrant and comforting dish that features tender spinach-filled ravioli enveloped in a light, tangy Greek yogurt cream sauce, paired with the fresh crunch of sautéed mixed greens and succulent grilled chicken breast. This dish offers a delightful interplay of textures and flavors, perfect for a balanced meal any time of day.

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NUTRITION

496kcal
Protein
50.3g
Fat
9.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Spinach Ravioli

1/2 cup Non-fat Greek Yogurt

2 cups Mixed Greens (Spinach & Kale)

3 ounces Grilled Chicken Breast

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spinach ravioli according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the mixed greens to the skillet and sauté for 2-3 minutes until just wilted. Squeeze in the lemon juice and stir to combine.

  • 4

    If not already cooked, grill the chicken breast seasoned with a pinch of salt and pepper until fully cooked, then slice into strips.

  • 5

    In a small bowl, whisk the non-fat Greek yogurt with a little warm pasta water (about 2 tablespoons) to create a creamy, smooth sauce.

  • 6

    Combine the cooked ravioli with the yogurt sauce, gently tossing to coat evenly. Plate the ravioli, top with the sautéed greens, and arrange the grilled chicken strips on top.

  • 7

    Finish with an optional sprinkle of freshly ground black pepper and serve immediately.

Creamy Spinach Ravioli with Sautéed Greens

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

Creamy Spinach Ravioli with Sautéed Greens

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Sautéed Greens

Enjoy a vibrant and comforting dish that features tender spinach-filled ravioli enveloped in a light, tangy Greek yogurt cream sauce, paired with the fresh crunch of sautéed mixed greens and succulent grilled chicken breast. This dish offers a delightful interplay of textures and flavors, perfect for a balanced meal any time of day.

NUTRITION

496kcal
Protein
50.3g
Fat
9.3g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

3.5 ounces Spinach Ravioli

1/2 cup Non-fat Greek Yogurt

2 cups Mixed Greens (Spinach & Kale)

3 ounces Grilled Chicken Breast

1 teaspoon Olive Oil

1 clove Garlic

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the spinach ravioli according to package directions until al dente. Drain and set aside.

  • 2

    While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.

  • 3

    Add the mixed greens to the skillet and sauté for 2-3 minutes until just wilted. Squeeze in the lemon juice and stir to combine.

  • 4

    If not already cooked, grill the chicken breast seasoned with a pinch of salt and pepper until fully cooked, then slice into strips.

  • 5

    In a small bowl, whisk the non-fat Greek yogurt with a little warm pasta water (about 2 tablespoons) to create a creamy, smooth sauce.

  • 6

    Combine the cooked ravioli with the yogurt sauce, gently tossing to coat evenly. Plate the ravioli, top with the sautéed greens, and arrange the grilled chicken strips on top.

  • 7

    Finish with an optional sprinkle of freshly ground black pepper and serve immediately.