Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless
- 1 TBSP Extra-virgin olive oil for grilling
Seasoning
- Salt to taste
- Black pepper to taste
Mushroom Ravioli
- 8 oz Cheese ravioli
- 1 TBSP Extra-virgin olive oil
- 1/2 Shallot thinly sliced
- 4 oz Mushrooms sliced
- 2 TBSP Butter
- 1 clove Garlic smashed
- 1 TBSP Fresh thyme more for optional garnish
- 1/2 TBSP Fresh sage chopped, more for optional garnish
- 1.5 TBSP Balsamic vinegar
Green Beans
- 4 oz Green beans ends trimmed
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
Peach Spritzer
- 12 oz Sparkling water cold
- 12 oz Peach juice cold
- Ice cubes optional
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Season the chicken breast with salt and pepper on both sides.
- Brush the chicken breast with olive oil.
- Grill the chicken on each side to an internal temperature of 160°F (71°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water per serving. Drain the ravioli.
- Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 - 3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir, and continue cooking until the mushrooms have caramelized, 3 - 5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
- Add the balsamic and a splash (about 1/8 cup per serving) of the pasta cooking water. Cook for 2 minutes. Remove from the heat and discard the garlic cloves.
- Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender-crisp.
- Season the green beans with salt and pepper to taste. Remove from heat.
- Mix the ingredients for the peach spritzer. Serve over ice if desired.
- Portion the ravioli and top with grilled chicken. Serve with green beans, and peach spritzer.
Nutrition
Calories: 850kcal | Carbohydrates: 58g | Protein: 44g | Fat: 49g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.5g | Cholesterol: 164mg | Sodium: 968mg | Potassium: 807mg | Fiber: 6g | Sugar: 8g | Vitamin A: 942IU | Vitamin C: 17mg | Calcium: 101mg | Iron: 14mg
Balsamic Mushroom Ravioli
Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless
- 1 TBSP Extra-virgin olive oil for grilling
Seasoning
- Salt to taste
- Black pepper to taste
Mushroom Ravioli
- 8 oz Cheese ravioli
- 1 TBSP Extra-virgin olive oil
- 1/2 Shallot thinly sliced
- 4 oz Mushrooms sliced
- 2 TBSP Butter
- 1 clove Garlic smashed
- 1 TBSP Fresh thyme more for optional garnish
- 1/2 TBSP Fresh sage chopped, more for optional garnish
- 1.5 TBSP Balsamic vinegar
Green Beans
- 4 oz Green beans ends trimmed
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
Peach Spritzer
- 12 oz Sparkling water cold
- 12 oz Peach juice cold
- Ice cubes optional
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Season the chicken breast with salt and pepper on both sides.
- Brush the chicken breast with olive oil.
- Grill the chicken on each side to an internal temperature of 160°F (71°C).
- Remove the chicken from the grill and let it rest for a few minutes before slicing it thinly.
- Bring a large pot of salted water to a boil. Cook the ravioli according to package directions until al dente. Reserve 1/4 cup of the pasta cooking water per serving. Drain the ravioli.
- Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the shallots and cook until fragrant, 2 - 3 minutes. Add the mushrooms and season with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir, and continue cooking until the mushrooms have caramelized, 3 - 5 minutes. Reduce the heat to medium. Add the butter, garlic, thyme, and sage. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes.
- Add the balsamic and a splash (about 1/8 cup per serving) of the pasta cooking water. Cook for 2 minutes. Remove from the heat and discard the garlic cloves.
- Bring a pot of salted water to a boil. Add the green beans and blanch them for 2 - 3 minutes until they are bright green and slightly tender. Drain and set aside.
- In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, but not browned.
- Add the blanched green beans to the skillet. Sauté for another 2 - 3 minutes, tossing occasionally, until the beans are tender-crisp.
- Season the green beans with salt and pepper to taste. Remove from heat.
- Mix the ingredients for the peach spritzer. Serve over ice if desired.
- Portion the ravioli and top with grilled chicken. Serve with green beans, and peach spritzer.
Nutrition
Calories: 850kcalCarbohydrates: 58gProtein: 44gFat: 49gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 19gTrans Fat: 0.5gCholesterol: 164mgSodium: 968mgPotassium: 807mgFiber: 6gSugar: 8gVitamin A: 942IUVitamin C: 17mgCalcium: 101mgIron: 14mg
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