Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, toss the boneless, skinless chicken breasts with olive oil, salt, black pepper, garlic powder, and onion powder until evenly coated.
Step 3: Place the seasoned chicken breasts in a baking dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Once cooked, slice or shred the chicken.
Step 4: While the chicken bakes, cook the cheese ravioli according to package directions until al dente. Drain well and set aside.
Step 5: In a large skillet or pan, melt the unsalted butter over medium heat. Add the fresh lemon juice and lemon zest, stirring constantly until well combined.
Step 6: Stir in the chopped fresh parsley.
Step 7: Add the mixed vegetables to the skillet with the lemon butter sauce. Sauté for 5-7 minutes, or until the vegetables are tender-crisp.
Step 8: Gently combine the cooked ravioli, sliced or shredded chicken, and the lemon butter vegetable sauce in a large bowl or directly in the skillet. Toss gently to ensure everything is well coated.
Step 9: Garnish generously with grated Parmesan cheese, fresh basil, and lemon wedges, if desired. Serve immediately and enjoy!