Pan-Seared Chicken with Spinach Ravioli and Roasted Asparagus

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

Pan-Seared Chicken with Spinach Ravioli and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Spinach Ravioli and Roasted Asparagus

Enjoy a well-balanced plate featuring a lightly seasoned pan-seared chicken breast, tender spinach-infused ravioli, and crisp roasted asparagus. The dish blends savory notes with a touch of herbaceous freshness for a satisfying meal.

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NUTRITION

324kcal
Protein
35g
Fat
8.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Spinach Ravioli (cooked)

1/2 cup Asparagus Spears

1 teaspoon Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus.

  • 2

    Season the chicken breast on both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat with the olive oil. Sear the chicken breast for about 3-4 minutes per side until golden and cooked through. Remove from pan and let rest.

  • 4

    While the chicken cooks, prepare the spinach ravioli according to package instructions in boiling water, typically 3-4 minutes until tender.

  • 5

    Place the asparagus onto a baking sheet, lightly drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 8-10 minutes until tender but still crisp.

  • 6

    Slice the chicken breast and plate with the spinach ravioli and roasted asparagus. Serve immediately and enjoy.

Pan-Seared Chicken with Spinach Ravioli and Roasted Asparagus

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

Pan-Seared Chicken with Spinach Ravioli and Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken with Spinach Ravioli and Roasted Asparagus

Enjoy a well-balanced plate featuring a lightly seasoned pan-seared chicken breast, tender spinach-infused ravioli, and crisp roasted asparagus. The dish blends savory notes with a touch of herbaceous freshness for a satisfying meal.

NUTRITION

324kcal
Protein
35g
Fat
8.9g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/2 cup Spinach Ravioli (cooked)

1/2 cup Asparagus Spears

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the asparagus.

  • 2

    Season the chicken breast on both sides with salt and pepper.

  • 3

    Heat a non-stick skillet over medium-high heat with the olive oil. Sear the chicken breast for about 3-4 minutes per side until golden and cooked through. Remove from pan and let rest.

  • 4

    While the chicken cooks, prepare the spinach ravioli according to package instructions in boiling water, typically 3-4 minutes until tender.

  • 5

    Place the asparagus onto a baking sheet, lightly drizzle with olive oil, and season with salt and pepper. Roast in the preheated oven for 8-10 minutes until tender but still crisp.

  • 6

    Slice the chicken breast and plate with the spinach ravioli and roasted asparagus. Serve immediately and enjoy.