Shopping & Ingredients List:
Chicken Dish
3 bags Baby Spinach
4 tbsp Ricotta
1 Lemon, zest & juice
2 tsp Olive Oil
4 skinless Chicken Breasts

Suggested Vegetable Dish*
3 Courgettes, cut into batons
2 Peppers, diced
2 Red Onions, in wedges
250g Cherry Tomatoes
4 Garlic Cloves, skinned
1 tbsp Olive Oil

Method
1. Heat oven to 200c (180 fan), 400f, gas mark 6.
2. 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 & beat in the ricotta & lemon zest.
3. Using a sharp knife, cut a slit into the side of each chicken breast & use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of oil. Then arrange the chicken in a roasting tin.
4. Put the vegetables on another tray & drizzle with the remaining oil.
5. Bake the chicken & veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through.
6. Remove the softened garlic from the vegetables & mash it with the lemon juice, then stir this with the roasted veg. Serve with the chicken.
Macro info per serving
Protein
39g
Carbs
24g
Fat
11g
Energy
348kcal