Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless butterflied
- Salt
- Black pepper
- 1 tsp Extra-virgin olive oil
Herby Buttered Balsamic Mushroom Ravioli
- 1 tsp Extra-virgin olive oil
- 8 oz Cheese ravioli about 5–7 depending on size
- ½ Shallot diced
- 4 oz Mushrooms sliced
- Salt to taste
- Black pepper to taste
- 2 TBSP Butter
- 2 cloves Garlic chopped
- 2 tsp Fresh thyme
- 2 tsp Fresh sage chopped
- 2 TBSP Balsamic vinegar
Peas
- 1 tsp Butter
- 1 cup Green peas
- Salt to taste
- Black pepper to taste
Almond Milk with Cinnamon & Honey
- 2 cups Almond milk unsweetened
- 1 TBSP Honey (or to taste)
- ½ tsp Ground cinnamon
Instructions
- Grill the Chicken: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve ½ cup pasta water. Drain.
- Make the Mushroom Sauce: Heat olive oil in a skillet over high heat. Add shallots and cook for 2–3 minutes. Add mushrooms, season with salt and pepper, and cook undisturbed for 5 minutes. Stir and continue cooking 3–5 more minutes until caramelized.
- Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook, stirring occasionally, for about 5 minutes until garlic is caramelized and fragrant.
- Add balsamic vinegar and ¼ cup of reserved pasta water. Cook for 2 minutes. Remove from heat and discard garlic cloves.
- Divide ravioli into bowls and spoon mushroom sauce over top. Garnish with fresh herbs.
- Cook the Peas: In a pan, melt butter over medium heat. Sauté peas for 2–3 minutes until hot. Season with salt and pepper to taste. Remove from heat.
- Make the Almond Milk Drink: combine almond milk, honey, and cinnamon. Stir well.
- Serve: Plate the ravioli with mushroom sauce and grilled chicken. Serve with peas and almond milk with cinnamon and honey.
Nutrition
Calories: 810kcal | Carbohydrates: 78g | Protein: 44g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 155mg | Sodium: 2311mg | Potassium: 849mg | Fiber: 10g | Sugar: 20g | Vitamin A: 1074IU | Vitamin C: 35mg | Calcium: 398mg | Iron: 15mg
Balsamic Mushroom Ravioli
Ingredients
Grilled Chicken
- 8 oz Chicken breast boneless skinless butterflied
- Salt
- Black pepper
- 1 tsp Extra-virgin olive oil
Herby Buttered Balsamic Mushroom Ravioli
- 1 tsp Extra-virgin olive oil
- 8 oz Cheese ravioli about 5–7 depending on size
- ½ Shallot diced
- 4 oz Mushrooms sliced
- Salt to taste
- Black pepper to taste
- 2 TBSP Butter
- 2 cloves Garlic chopped
- 2 tsp Fresh thyme
- 2 tsp Fresh sage chopped
- 2 TBSP Balsamic vinegar
Peas
- 1 tsp Butter
- 1 cup Green peas
- Salt to taste
- Black pepper to taste
Almond Milk with Cinnamon & Honey
- 2 cups Almond milk unsweetened
- 1 TBSP Honey (or to taste)
- ½ tsp Ground cinnamon
Instructions
- Grill the Chicken: Preheat a grill or grill pan over medium heat. Season chicken with salt and pepper on both sides and drizzle with olive oil. Grill on each side until internal temperature reaches 160°F (71°C). Remove and let rest before slicing or dicing.
- Cook the Ravioli: Bring a large pot of salted water to a boil. Cook ravioli according to package directions until al dente. Reserve ½ cup pasta water. Drain.
- Make the Mushroom Sauce: Heat olive oil in a skillet over high heat. Add shallots and cook for 2–3 minutes. Add mushrooms, season with salt and pepper, and cook undisturbed for 5 minutes. Stir and continue cooking 3–5 more minutes until caramelized.
- Reduce heat to medium. Add butter, garlic, thyme, and sage. Cook, stirring occasionally, for about 5 minutes until garlic is caramelized and fragrant.
- Add balsamic vinegar and ¼ cup of reserved pasta water. Cook for 2 minutes. Remove from heat and discard garlic cloves.
- Divide ravioli into bowls and spoon mushroom sauce over top. Garnish with fresh herbs.
- Cook the Peas: In a pan, melt butter over medium heat. Sauté peas for 2–3 minutes until hot. Season with salt and pepper to taste. Remove from heat.
- Make the Almond Milk Drink: combine almond milk, honey, and cinnamon. Stir well.
- Serve: Plate the ravioli with mushroom sauce and grilled chicken. Serve with peas and almond milk with cinnamon and honey.
Nutrition
Calories: 810kcalCarbohydrates: 78gProtein: 44gFat: 37gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 155mgSodium: 2311mgPotassium: 849mgFiber: 10gSugar: 20gVitamin A: 1074IUVitamin C: 35mgCalcium: 398mgIron: 15mg
Tried this recipe?Let us know how it was!