Spinach, ricotta & chicken traybake

Spinach, ricotta & chicken traybake

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(14 ratings)

Prep: 20 mins Cook: 30 mins


Serves 4
This healthy chicken dinner comes with roasted peppers, courgettes, onions and tomatoes - four of your recommended 5-a-day

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal348
  • fat11g
  • saturates3g
  • carbs24g
  • sugars9g
  • fibre6g
  • protein39g
  • salt0.8g
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  • 3 x bags baby spinach
  • 4 tbsp ricotta



    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • zest and juice 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • a few grinds of nutmeg
  • 4 skinless chicken breast
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g fresh breadcrumb, seasoned
  • 3 courgette, cut into batons



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 pepper, sliced



    Sometimes called bell peppers or capsicums, these sweet, mild peppers come in variety of colours…

  • 2 red onion, cut into wedges, roots intact
  • 250g vine cherry tomato
  • 4 garlic clove


  1. Heat oven to 200C/180C fan/gas 6. 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. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.

  2. 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. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.

  3. Put the vegetables on another tray and drizzle with the remaining oil, and season well. 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.

  4. Remove the softened garlic from the vegetables and mash it with the lemon juice, then stir this with the roasted veg and serve with the chicken.

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Comments (10)

ellasedman's picture

Best recipe I've found on goodfood! I made the chicken with a couscous side instead of the veg which worked well. Chicken prep was easy, cooking time was perfect and the taste was fantastic. Will be using again soon!

jule955's picture

Very nice. The lemon juice in the veg really makes a difference. I found the filling slightly bland though; I'll try adding a bit of goat's cheese next time.

suebisy's picture

Very easy to make, and tasted very nice. I used 1.5 100g bags of spinach (I was halving recipe) and found this made too much stuffing, so I will reduce next time. Veg lovely. I roasted two extra breasts, as I was going to try out the Spicy chicken salad with broccoli, a couple of days later, and just wanted to recommend you all try that dish as well, even easier, and even more tasty ....................

lesnavich's picture

This was delicious, easier to make than it sounded. I added crème fraiche to the spinach instead of the ricotta. Loved the lemony vegetables.

olga.saartok's picture

very tasty meal, very much enjoyed it. easy to make as well.

karenjohnson23's picture

The chicken was delicious and the vegetables were delicious, however the two did not compliment each other. The vegetables would have been better served with a dark meat and the chicken better served with pasta or french fries. On the other hand the recipe was low calorie and yet filling.
I found the chicken breast rather bulky once filled with the spinach and ricotta, so I left the opening at the top and scattered the breadcrumbs over the filling.

Frantic Flapjack's picture

This made a really good meal. The vegetables were lovely. I also served with mustard mashed potatoes.

jes_668's picture

Good for a weekday meal

saiz's picture

Absolutely lovely. A dish best served with pasta otherwise it looks lonely on the plate. I will most differently be making this dish again. Sometime in the summer with a lovely glass of cold white.

mrswife's picture

Really tasty and very easy. Great way for us all to eat a load of spinach. Husband is not keen on roasted veg, so just blitzed his portion of veg and made it into a sauce and he had this over the chicken with some pasta to feed his appetite!

Questions (3)

naomi_joy10's picture

Would you be able to use frozen spinach instead? I have a load of that but not fresh

goodfoodteam's picture

Hi there, thanks for your question. Yes, frozen spinach works really well in this recipe. Just defrost it, then squeeze out all the water you can before using as directed above. Best wishes, BBC Good Food team

Frantic Flapjack's picture

I would say frozen spinach would be fine to use but defrost it first before you use it in the chicken.

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