Pan-Seared Chicken Breast with Creamy Spinach Ricotta Ravioli and Crispy Roasted Broccoli

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

Pan-Seared Chicken Breast with Creamy Spinach Ricotta Ravioli and Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Creamy Spinach Ricotta Ravioli and Crispy Roasted Broccoli

Enjoy a balanced plate featuring succulent pan-seared chicken breast paired with tender creamy spinach ricotta ravioli, complemented by crispy roasted broccoli. This dish marries savory seared poultry with a rich, herb-infused pasta and vibrant, crunchy greens for a delightful medley of textures and flavors.

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NUTRITION

435kcal
Protein
45.7g
Fat
12.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

75g Spinach Ricotta Ravioli

1 cup Broccoli Florets (~90g)

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Italian Seasoning

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly toss broccoli florets in olive oil, garlic, Italian seasoning, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until crispy and slightly charred.

  • 3

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken for about 5-6 minutes on each side until golden and cooked through. Once done, let it rest for a couple of minutes before slicing.

  • 4

    Meanwhile, cook the spinach ricotta ravioli in a pot of boiling salted water for 3-4 minutes or until they float and are tender. Drain and return to the pot.

  • 5

    Gently toss the ravioli with a small drizzle of olive oil, a pinch of salt, and a dash of pepper to keep them creamy and flavorful.

  • 6

    Plate the dish by serving the ravioli topped with slices of chicken breast and the crispy roasted broccoli on the side.

  • 7

    Enjoy your balanced and delicious meal!

Pan-Seared Chicken Breast with Creamy Spinach Ricotta Ravioli and Crispy Roasted Broccoli

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

Pan-Seared Chicken Breast with Creamy Spinach Ricotta Ravioli and Crispy Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Chicken Breast with Creamy Spinach Ricotta Ravioli and Crispy Roasted Broccoli

Enjoy a balanced plate featuring succulent pan-seared chicken breast paired with tender creamy spinach ricotta ravioli, complemented by crispy roasted broccoli. This dish marries savory seared poultry with a rich, herb-infused pasta and vibrant, crunchy greens for a delightful medley of textures and flavors.

NUTRITION

435kcal
Protein
45.7g
Fat
12.9g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (~113g)

75g Spinach Ricotta Ravioli

1 cup Broccoli Florets (~90g)

1 tsp Olive Oil

1 clove Garlic, minced

1/2 tsp Italian Seasoning

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Lightly toss broccoli florets in olive oil, garlic, Italian seasoning, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until crispy and slightly charred.

  • 3

    Season the chicken breast with salt and pepper. Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Sear the chicken for about 5-6 minutes on each side until golden and cooked through. Once done, let it rest for a couple of minutes before slicing.

  • 4

    Meanwhile, cook the spinach ricotta ravioli in a pot of boiling salted water for 3-4 minutes or until they float and are tender. Drain and return to the pot.

  • 5

    Gently toss the ravioli with a small drizzle of olive oil, a pinch of salt, and a dash of pepper to keep them creamy and flavorful.

  • 6

    Plate the dish by serving the ravioli topped with slices of chicken breast and the crispy roasted broccoli on the side.

  • 7

    Enjoy your balanced and delicious meal!