Lemon Chicken with Ravioli and Veggies
This vibrant and satisfying Lemon Chicken with Ravioli and Veggies is a quick and easy dinner that brings zesty freshness to your plate. Juicy lemon-marinated chicken pairs beautifully with tender cheese ravioli and a medley of sautéed vegetables. It’s a perfect weeknight meal that feels fancy but comes together in just 30 minutes—light, flavorful, and totally crave-worthy!
Time Breakdown:
- Prep Time: 10 minutes
- Marinate Time: 15–30 minutes (can overlap with other prep)
- Cook Time: 15–20 minutes
- Total Time: 30–40 minutes
Ingredients:
For the Chicken & Marinade:
2 boneless, skinless chicken breasts (sliced or cubed)
2 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
1 tsp lemon zest
2 garlic cloves (minced)
1 tsp dried oregano
Salt & pepper to taste
For the Pasta & Veggies:
9–12 oz cheese ravioli (store-bought or homemade)
1 tbsp olive oil or butter
1 cup broccoli florets
1 small zucchini (sliced)
1/2 red bell pepper (sliced)
1/4 cup grated Parmesan cheese
Optional: red pepper flakes, fresh parsley, extra lemon wedges
Instructions:
1. Marinate the Chicken
In a bowl, combine olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. Add the sliced chicken and toss to coat. Let it marinate for 15–30 minutes (or longer if you have time).
2. Cook the Ravioli
Bring a pot of salted water to a boil and cook the ravioli according to package instructions. Drain and set aside, tossing with a little olive oil to prevent sticking.
3. Cook the Chicken
Heat 1 tbsp olive oil in a large skillet over medium heat. Add the marinated chicken and cook until golden brown and cooked through (about 5–7 minutes). Remove from skillet and set aside.
4. Sauté the Veggies
In the same skillet, add a bit more oil or butter if needed. Toss in broccoli, zucchini, and bell pepper. Sauté for 5–6 minutes until tender-crisp. Season lightly with salt, pepper, and a touch more lemon juice if desired.
5. Combine Everything
Add cooked ravioli and chicken back into the skillet with the veggies. Toss gently to combine and heat everything through for 1–2 minutes.
6. Finish and Serve
Sprinkle with Parmesan cheese, chopped parsley, and optional red pepper flakes. Serve with extra lemon wedges on the side.
Tips & Variations:
- Add a splash of chicken broth or pasta water if you want a bit of a light sauce.
- For a creamy version, stir in a few tablespoons of cream or cream cheese.
- Swap veggies with whatever you have—spinach, cherry tomatoes, or asparagus work great too.
Tips for Success:
- Don’t overcook the ravioli: They’re delicate—boil just until they float and are tender.
- Marinate while multitasking: Marinate the chicken while prepping veggies or boiling ravioli to save time.
- Brighten it up: A final squeeze of fresh lemon juice before serving adds a burst of flavor.
- Use a large skillet: So everything has space to mix evenly without getting soggy.
- Add creaminess (optional): Stir in a splash of heavy cream or a spoonful of cream cheese for a silky twist.
- Veggie swap: No zucchini? Use asparagus, mushrooms, spinach, or peas.
Q&A:
Q: Can I use frozen ravioli?
A: Yes! Just cook according to package directions—no need to thaw first.
Q: What’s a good substitute for chicken breast?
A: Boneless chicken thighs work great, or even rotisserie chicken for a shortcut.
Q: Can I make this ahead of time?
A: Absolutely. Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or lemon juice.
Q: Is this freezer-friendly?
A: It’s best enjoyed fresh, but you can freeze the cooked chicken and veggies separately. Add fresh-cooked ravioli when serving.
Q: Can I make it vegetarian?
A: Yep! Skip the chicken and add extra veggies or chickpeas for protein.
Nutrition Estimate (per serving):
Calories: ~450–500 kcal
Protein: ~30g
Carbohydrates: ~35g
Fiber: ~4g
Sugars: ~4g
Fat: ~20g
Saturated Fat: ~6g
Cholesterol: ~80mg
Sodium: ~500–700mg
Vitamin C: ~60% DV
Calcium: ~15% DV
Iron: ~15% DV