Spinach, Ricotta & Chicken Traybake Recipe
A flavorful and wholesome Spinach, Ricotta & Chicken Traybake combining tender chicken breasts stuffed with a creamy ricotta and spinach filling, baked alongside a medley of vibrant roasted vegetables for a healthy, satisfying one-pan meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: British
- Diet: Low Fat
Ingredients
Scale
Filling
- 3 bags baby spinach
- 4 tbsp ricotta
- Zest and juice of 1 lemon
- A few grinds of nutmeg
Chicken
- 4 skinless chicken breasts
- 2 tbsp olive oil (divided)
- 50g fresh seasoned breadcrumbs
Vegetables
- 3 courgettes, cut into batons
- 2 peppers, sliced
- 2 red onions, cut into wedges with roots intact
- 250g vine cherry tomatoes
- 4 garlic cloves
Instructions
- Wilt the Spinach: Heat your oven to 200°C (180°C fan/gas mark 6). Place the baby spinach in a large colander and pour 1-2 kettles of boiling water over it to wilt. Let it drain for a few minutes, then squeeze out as much excess water as possible.
- Prepare the Filling: Chop the wilted spinach finely. In a bowl, beat the chopped spinach with ricotta, lemon zest, nutmeg, and season generously with salt and pepper to create a creamy filling.
- Stuff the Chicken: Using a sharp knife, cut a pocket into the side of each chicken breast. Carefully spoon the ricotta-spinach mixture evenly into each pocket. Rub each stuffed breast with 2 teaspoons of olive oil and press the seasoned breadcrumbs evenly onto the top of each chicken breast.
- Arrange Chicken & Vegetables: Place the stuffed chicken breasts in a roasting tin. On another baking tray, spread out the courgettes, peppers, red onions, cherry tomatoes, and whole garlic cloves. Drizzle the remaining olive oil over the vegetables and season well with salt and pepper.
- Bake: Bake both trays in the preheated oven for about 30 minutes. Stir the vegetables once halfway through cooking to ensure even roasting. The chicken is done when cooked through and the breadcrumbs on top are golden and crisp.
- Prepare Garlic Lemon Dressing: Remove the softened garlic cloves from the roasted vegetables and mash them with the lemon juice to form a flavorful sauce.
- Serve: Stir the garlic-lemon mixture into the roasted vegetables, then serve the vegetables alongside the stuffed chicken breasts for a delicious, wholesome traybake meal.
Notes
- Make sure to squeeze out excess water from the spinach to prevent a watery filling.
- Use fresh seasoned breadcrumbs for added flavor and crispiness on the chicken topping.
- Keep the roots on the red onions to help them hold their shape during roasting.
- Adjust seasoning according to taste, especially after mixing lemon juice with the roasted vegetables.
- Leftover chicken and vegetables can be stored in an airtight container in the fridge for up to 2 days.
Keywords: spinach ricotta chicken traybake, stuffed chicken breast, roasted vegetables, healthy chicken dinner, one-pan meal, baked chicken recipe
