Spinach Ravioli with Roasted Red Pepper Sauce and Crispy Garlic Broccolini (with Grilled Chicken)

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

Spinach Ravioli with Roasted Red Pepper Sauce and Crispy Garlic Broccolini (with Grilled Chicken)

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Red Pepper Sauce and Crispy Garlic Broccolini (with Grilled Chicken)

Enjoy a vibrant and balanced dish featuring tender spinach ravioli complemented by a smoky roasted red pepper sauce and crispy garlic-infused broccolini, accented by lean grilled chicken for an extra protein boost. The medley of flavors delivers a satisfying and wholesome meal that's as pleasing to the palate as it is aligned with your nutritional goals.

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NUTRITION

578kcal
Protein
55.7g
Fat
17.9g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Spinach Ravioli (cooked)

4 oz Grilled Chicken Breast

1 cup Red Bell Pepper (roasted for sauce)

1 cup Broccolini

0.33 cup low-fat Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccolini with olive oil and minced garlic, then spread on a baking sheet. Roast for 10-12 minutes until the edges are crispy.

  • 2

    Meanwhile, place the red bell pepper halves on a baking sheet, drizzle with a tiny bit of olive oil, and roast until the skin blisters (about 15 minutes). Once cool, peel and blend with a pinch of salt to create the red pepper sauce.

  • 3

    Prepare the spinach ravioli according to package directions until al dente. Plate 0.75 cup of cooked ravioli.

  • 4

    Thinly slice the grilled chicken breast and warm if desired, then arrange on top of or beside the ravioli.

  • 5

    Drizzle the roasted red pepper sauce over the ravioli and chicken.

  • 6

    Top with a dollop of low-fat ricotta and a sprinkle of grated Parmesan cheese. Serve alongside the crispy garlic broccolini.

Spinach Ravioli with Roasted Red Pepper Sauce and Crispy Garlic Broccolini (with Grilled Chicken)

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

Spinach Ravioli with Roasted Red Pepper Sauce and Crispy Garlic Broccolini (with Grilled Chicken)

YOUR SOLIN GENERATED RECIPE

Spinach Ravioli with Roasted Red Pepper Sauce and Crispy Garlic Broccolini (with Grilled Chicken)

Enjoy a vibrant and balanced dish featuring tender spinach ravioli complemented by a smoky roasted red pepper sauce and crispy garlic-infused broccolini, accented by lean grilled chicken for an extra protein boost. The medley of flavors delivers a satisfying and wholesome meal that's as pleasing to the palate as it is aligned with your nutritional goals.

NUTRITION

578kcal
Protein
55.7g
Fat
17.9g
Carbs
55g

SERVINGS

1 serving

INGREDIENTS

0.75 cup Spinach Ravioli (cooked)

4 oz Grilled Chicken Breast

1 cup Red Bell Pepper (roasted for sauce)

1 cup Broccolini

0.33 cup low-fat Ricotta Cheese

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

2 cloves Garlic

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the broccolini with olive oil and minced garlic, then spread on a baking sheet. Roast for 10-12 minutes until the edges are crispy.

  • 2

    Meanwhile, place the red bell pepper halves on a baking sheet, drizzle with a tiny bit of olive oil, and roast until the skin blisters (about 15 minutes). Once cool, peel and blend with a pinch of salt to create the red pepper sauce.

  • 3

    Prepare the spinach ravioli according to package directions until al dente. Plate 0.75 cup of cooked ravioli.

  • 4

    Thinly slice the grilled chicken breast and warm if desired, then arrange on top of or beside the ravioli.

  • 5

    Drizzle the roasted red pepper sauce over the ravioli and chicken.

  • 6

    Top with a dollop of low-fat ricotta and a sprinkle of grated Parmesan cheese. Serve alongside the crispy garlic broccolini.