Spinach, Ricotta & Chicken Traybake
This super-tasty chicken dish is a great source of nutrients, containing protein, fats, and plenty of vitamins and minerals. Try it with a serve of baby potatoes for a balanced meal.
- 1 h
- Moderate
- 4 Portions
Ingredients
Baby spinach 500 g
Ricotta (4 tbsp) 40 g
Lemon Zest (1 unit)
Nutmeg 2 g
Chicken Breast (4 unit) 520 g
Olive Oil (2 tbsp) 20 ml
Fresh Breadcrumbs 50 g
Courgette (cut into batons, 3 units) 300 g
Peppers (sliced) 320 g
Red Onions (cut into wedges) 300 g
Vine Cherry Tomatoes 250 g
Garlic Clove 20 g
Lemon Juice (1 unit) 20 ml
Instructions
1. Heat oven to 200 C/180 C fan/gas 6.
2. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible.
3. Chop, put in a bowl and beat in the ricotta, lemon zest and nutmeg.
4. Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts.
5. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.
6. Put the vegetables on another tray and drizzle with the remaining oil.
7. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.
8. Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this into the roasted veg and serve with the chicken.
