Spinach, ricotta & chicken traybake

Spinach, ricotta & chicken traybake

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(34 ratings)

Prep: 20 mins Cook: 30 mins

Easy

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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Ingredients

  • 3 x bags baby spinach
  • 4 tbsp ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • zest and juice 1 lemon
    Lemon

    Lemon

    le-mon

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

  • a few grinds of nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 4 skinless chicken breasts
  • 2 tbsp olive oil
    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 courgettes, cut into batons
    Courgette

    Courgette

    corr-zjet

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

  • 2 peppers, sliced
    Peppers

    Pepper

    pep-iz

    Also 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

  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, questions and tips

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Saize's picture
Saize
30th Jan, 2014
5.05
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
10th Jan, 2014
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!

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