SPINACH, RICOTTA & CHICKEN TRAYBAKE

Spinach, ricotta & chicken traybake image

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

Provided by Good Food team

Time 50m

Number Of Ingredients 12

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 breadcrumb , seasoned
3 courgettes , cut into batons
2 peppers , sliced
2 red onions , cut into wedges, roots intact
250g vine cherry tomato
4 garlic cloves

Steps:

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.

Nutrition Facts : Calories 348 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 9 grams sugar, Fiber 6 grams fiber, Protein 39 grams protein, Sodium 0.8 milligram of sodium