Spinach, ricotta & chicken traybake

Name: Spinach, ricotta & chicken traybake
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 3 x bags baby spinach; 4 Tbsps ricotta; 1 zest and juice lemon; 3 grinds of nutmeg; 4 skinless chicken breasts; 2 Tbsps olive oil; 50 grams fresh breadcrumb, seasoned; 3 courgettes, cut into batons; 2 peppers, sliced; 2 red onions, cut into wedges, roots intact; 250 grams vine cherry tomato; 4 garlic cloves

The recipe Spinach, ricotta & chicken traybake can be made in about 50 minutes. This recipe makes 4 servings with 478 calories, 55g of protein, and 17g of fat each. This recipe covers 38% of your daily requirements of vitamins and minerals. It works well as a rather expensive main course. 116 people found this recipe to be flavorful and satisfying. If you have breadcrumb, courgettes, peppers, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

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.

Ingredients you will need

Lemon Zest

Seasoning

Ricotta Cheese

Spinach

Nutmeg

Water

Equipment you will use

Colander

Bowl

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.

Ingredients you will need

Chicken Breast