Creamy Spinach Ravioli with Pan-Seared Chicken and Blistered Tomatoes

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

Creamy Spinach Ravioli with Pan-Seared Chicken and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Pan-Seared Chicken and Blistered Tomatoes

Enjoy a sophisticated dish that beautifully marries tender pan-seared chicken with vibrant blistered cherry tomatoes and creamy spinach ravioli, all enveloped in a light, tangy Greek yogurt sauce. This plate offers a burst of fresh flavors and a textural contrast between soft pasta, crisp tomatoes, and succulent chicken, perfect for a balanced lunch or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

469kcal
Protein
50.1g
Fat
13.9g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Spinach Ravioli

1 cup Cherry Tomatoes

1 cup Baby Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, sear the chicken over medium heat until browned and cooked through, about 4-5 minutes per side. Remove and let it rest before slicing.

  • 2

    In the same skillet, add a teaspoon of olive oil and a minced garlic clove. Sauté briefly until fragrant.

  • 3

    Add the cherry tomatoes and cook over medium-high heat until they are blistered and slightly softened, about 3-4 minutes.

  • 4

    While the tomatoes are cooking, warm the pre-cooked spinach ravioli in a separate pot of simmering water for 1-2 minutes if needed.

  • 5

    Mix the baby spinach with nonfat Greek yogurt to create a light, creamy sauce. Adjust seasoning with salt and pepper.

  • 6

    Combine the ravioli and the yogurt-spinach sauce gently in the pot, then plate them. Top with sliced pan-seared chicken and scatter the blistered tomatoes over the dish.

  • 7

    Finish with an optional drizzle of a little extra olive oil and a sprinkle of freshly ground pepper before serving.

Creamy Spinach Ravioli with Pan-Seared Chicken and Blistered Tomatoes

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

Creamy Spinach Ravioli with Pan-Seared Chicken and Blistered Tomatoes

YOUR SOLIN GENERATED RECIPE

Creamy Spinach Ravioli with Pan-Seared Chicken and Blistered Tomatoes

Enjoy a sophisticated dish that beautifully marries tender pan-seared chicken with vibrant blistered cherry tomatoes and creamy spinach ravioli, all enveloped in a light, tangy Greek yogurt sauce. This plate offers a burst of fresh flavors and a textural contrast between soft pasta, crisp tomatoes, and succulent chicken, perfect for a balanced lunch or dinner.

NUTRITION

469kcal
Protein
50.1g
Fat
13.9g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/2 cup cooked Spinach Ravioli

1 cup Cherry Tomatoes

1 cup Baby Spinach

1/4 cup Nonfat Greek Yogurt

1 tsp Olive Oil

1 Garlic Clove

PREPARATION

  • 1

    Season the chicken breast with salt and pepper. In a skillet, sear the chicken over medium heat until browned and cooked through, about 4-5 minutes per side. Remove and let it rest before slicing.

  • 2

    In the same skillet, add a teaspoon of olive oil and a minced garlic clove. Sauté briefly until fragrant.

  • 3

    Add the cherry tomatoes and cook over medium-high heat until they are blistered and slightly softened, about 3-4 minutes.

  • 4

    While the tomatoes are cooking, warm the pre-cooked spinach ravioli in a separate pot of simmering water for 1-2 minutes if needed.

  • 5

    Mix the baby spinach with nonfat Greek yogurt to create a light, creamy sauce. Adjust seasoning with salt and pepper.

  • 6

    Combine the ravioli and the yogurt-spinach sauce gently in the pot, then plate them. Top with sliced pan-seared chicken and scatter the blistered tomatoes over the dish.

  • 7

    Finish with an optional drizzle of a little extra olive oil and a sprinkle of freshly ground pepper before serving.