
Nutrition and extra info
- Healthy
Nutrition: per serving
- kcal348
- fat11g
- saturates3g
- carbs24g
- sugars9g
- fibre6g
- protein39g
- salt0.8g
Ingredients
- 3 x bags baby spinach
- 4 tbsp ricotta
Ricotta
ree-cot-aRicotta is an Italian cheese made from whey and traditionally a by-product of…
- zest and juice 1 lemon
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- a few grinds of nutmeg
Nutmeg
nut-megOne of the most useful of spices for both sweet and savoury…
- 4 skinless chicken breasts
- 2 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50g fresh breadcrumb, seasoned
- 3 courgettes, cut into batons
Courgette
corr-zjetThe courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 peppers, sliced
Pepper
pep-izAlso known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…
- 2 red onions, cut into wedges, roots intact
- 250g vine cherry tomato
- 4 garlic cloves
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.
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