ReelMeals
Chicken Piccata Ravioli Bake
479 kcal54 g protein15 g carbs22 g fatper meal≈ estimated
4 meals (estimated)
From a reel by Whitney Kai Lyn — watch the original
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Ingredients
- 8 oz cheese ravioli
- 2 cups fresh spinach
- 2 cups cooked shredded chicken
- 1 cup chicken broth
- Juice of 1 lemon
- Zest of 1 lemon
- 2 garlic cloves, minced
- 1 jar capers, drained
- 3 tbsp butter, cut into small pats
- ½ cup grated Parmesan cheese
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Place the ravioli in a 9x13 inch baking dish.
- Layer the spinach and then the cooked shredded chicken over the ravioli.
- Distribute the chicken broth and lemon juice evenly over the ingredients.
- Add the minced garlic, lemon zest, and capers to the dish.
- Place the butter pats on top of the mixture.
- Cover the dish tightly with foil and bake for 20 to 25 minutes.
- Remove the foil, sprinkle with Parmesan cheese, and bake for an additional 5 to 10 minutes until the cheese is melted.
- Allow the dish to rest for 10 to 15 minutes before serving.
The recipe uses 8 oz of ravioli, but can be scaled to 16 oz using the same ingredient amounts and cook times. Some liquid may remain in the dish after baking; resting the dish helps absorption.
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