4 Ingredient Spinach and Ricotta Chicken
Servings
4people
Servings
4people
Ingredients
  • 200g baby spinach
  • 1cup low fat ricotta
  • 2tbsp fresh parsleyfinely chopped
  • 4 small chicken breasts
  • Olive oil spray
  • Salt and pepperto taste
Instructions
  1. Heat your oven to 200C and line a tray with baking paper.
  2. Place your spinach in a bowl and cover with boiling water. Allow to sit for one minute before draining and rinsing under cold water to stop the cooking process.
  3. Squeeze out any excess water and finely chop the spinach.
  4. Place in a bowl with the ricotta and parsley and stir to combine. Season to taste with salt and pepper.
  5. Take each chicken breast and cut a deep pocket into the side. Stuff with the mixture and secure with a toothpick.
  6. Heat a large frying pan over high heat and spray with olive oil.
  7. Cook the chicken for two minutes on each side, until golden.
  8. Transfer to the baking tray and cook for 15 minutes or until cooked through.
  9. Serve with your favourite sides such as steamed broccolini and roast potato.
Recipe Notes

Recipe serves 4 at 385 calories per serve without sides

Print Recipe
4 Ingredient Spinach and Ricotta Chicken
4 ingredient spinach and ricotta baked chicken
Course Main Dish
Servings
people
Ingredients
  • 200 g baby spinach
  • 1 cup low fat ricotta
  • 2 tbsp fresh parsley finely chopped
  • 4 small chicken breasts
  • Olive oil spray
  • Salt and pepper to taste
Course Main Dish
Servings
people
Ingredients
  • 200 g baby spinach
  • 1 cup low fat ricotta
  • 2 tbsp fresh parsley finely chopped
  • 4 small chicken breasts
  • Olive oil spray
  • Salt and pepper to taste
4 ingredient spinach and ricotta baked chicken
Instructions
  1. Heat your oven to 200C and line a tray with baking paper.
  2. Place your spinach in a bowl and cover with boiling water. Allow to sit for one minute before draining and rinsing under cold water to stop the cooking process.
  3. Squeeze out any excess water and finely chop the spinach.
  4. Place in a bowl with the ricotta and parsley and stir to combine. Season to taste with salt and pepper.
  5. Take each chicken breast and cut a deep pocket into the side. Stuff with the mixture and secure with a toothpick.
  6. Heat a large frying pan over high heat and spray with olive oil.
  7. Cook the chicken for two minutes on each side, until golden.
  8. Transfer to the baking tray and cook for 15 minutes or until cooked through.
  9. Serve with your favourite sides such as steamed broccolini and roast potato.
Recipe Notes

Recipe serves 4 at 385 calories per serve without sides