Name: Four Cheese Ravioli with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken breast; 0.5 cup Four cheese ravioli; 1 cup Zucchini; 0.5 cup Red bell pepper; 0.5 cup Cherry tomatoes; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Dried oregano; 1 tbsp Fresh basil

Four Cheese Ravioli with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Four Cheese Ravioli with Roasted Vegetables

Sheet-pan roasted vegetables and grilled chicken served with tender four-cheese ravioli for a balanced meal with a savory finish.

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NUTRITION

Protein

47.2g

Fat

15g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken breast

0.5 cup Four cheese ravioli

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Cherry tomatoes

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Dried oregano

1 tbsp Fresh basil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Slice the zucchini into rounds, chop the red bell pepper into bite-sized pieces, and halve the cherry tomatoes.
3
Place the vegetables on the baking sheet, drizzle with olive oil, and season with sea salt, black pepper, garlic powder, and dried oregano.
4
Roast the vegetables for 18 to 20 minutes until they are tender and slightly caramelized.
5
While the vegetables roast, grill or pan-sear the chicken breast over medium-high heat until the internal temperature reaches 165°F.
6
Bring a large pot of water to a boil and cook the four cheese ravioli according to the package instructions, then drain carefully.
7
Slice the cooked chicken into thin strips.
8
In a large bowl, gently toss the ravioli, roasted vegetables, and sliced chicken together.
9
Garnish the dish with fresh basil and serve immediately.