Spinach, ricotta & chicken traybake
Cooking time
Prep: 20 mins Cook: 30 minsSkill level
EasyServings
Serves 4This healthy chicken dinner comes with roasted peppers, courgettes, onions and tomatoes - four of your recommended 5-a-day
Nutrition and extra info
Additional info
- Healthy
Nutrition per serving
- kcalories
- 348
- protein
- 39g
- carbs
- 24g
- fat
- 11g
- saturates
- 3g
- fibre
- 6g
- sugar
- 9g
- salt
- 0.8g
Ingredients
- 3 x bags baby spinach
- 4 tbsp ricotta
- zest and juice 1 lemon
- a few grinds of nutmeg
- 4 skinless chicken breasts
- 2 tbsp olive oil
- 50g fresh breadcrumbs, seasoned
- 3 courgettes, cut into batons
- 2 peppers, sliced
- 2 red onions, cut into wedges, roots intact
- 250g vine cherry tomatoes
- 4 garlic cloves
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Method
- 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.
- 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.
- 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.
- 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.
Recipe from Good Food magazine, January 2014
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Comments, questions and tips
Comments
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 ....................
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.