[Lean Meals] Balsamic Drizzled Butternut Squash Ravioli With A Kickin’ Sriracha Chicken & Veggie Medley

Ravioli’s relationship with cheese gives it an unfair rap as a gluttonous, engorged atomic bomb of calories, carbs, and saturated fat.

But ravioli is just the casing; the delivery system — inject it with butternut squash instead and it’s completely reconfigured into a dangerously delicious, melt-in-your-mouth package that’s oozing with vitamin A, protein and fiber, sans the calories or fat (only 190 calories/1.5g of fat per 8 ravioli serving).

Combine it with our dead simple, quick & dirty Kickin’ Sriracha Chicken and Veggie Medley and you’ve got a full-fledged lean powerhouse meal (and leftovers) ready-to-go in under 10 minutes.

ALL OF THAT rolls in at 450 calories and brings along a whopping 29 g of protein, 10.5 g fiber, 330% vit. A, and 642% vit. K, plus a little iron & calcium to boot.

What To Do

Balsamic Drizzled Butternut Squash Ravioli

*Makes 2 servings (1 serving of Fairway brand makes 8 ravioli).

1. Boil a pot of water and drop in 16 pieces of butternut squash ravioli. One whopping serving packs 190 calories, 7 g protein, 3 g fiber, 1.5 g fat, and 120% DV vitamin A.

2. Drizzle the ravioli with a thick, rich balsamic glaze.

Kickin’ Sriracha Chicken & Veggie Medley

*Makes 2 servings, enough for 1 big meal and leftovers.

1. Spray a large pan with PAM and add 1 tablespoon of coconut oil. Place over medium heat.

2. Add 2 pounds of raw chicken breast, 1 cup of organic corn, and 1 cup of raw chopped spinach.

3. Season with 2 tbsp of Sriracha garlic chili sauce, a few cracks of fresh pepper, a dusting of sea salt, and a couple of shakes of traditional poultry seasoning.

4. Mix everything together thoroughly and flip the chicken once it turns white. Continue to cook until the chicken is a bright golden brown and the veggies are tender; about 5-10 minutes.

5. Plate both. Enjoy.

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References, Notes, Links

1. NutritionData [↩]

• About
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Bryan DiSanto

Owner & Editor-in-Chief at Lean It UP

Bryan DiSanto is the Owner & Editor-in-Chief of Lean It UP, a Chef from Le Cordon Bleu – Paris, NYU graduate, ex-fat kid, and all-around fitness junkie.

He also contributes to Men's Health Magazine.

When he’s not working on his (or somebody else’s) abs, whipping up Eggocados, or running a Tough Mudder, he’s probably off yelling at a Carolina Panthers game somewhere.

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