A quick and easy chicken recipe idea for a tasty dinner. It takes only 10 minutes to prep and 30-40 minutes to cook.

INGREDIENTS: ( Serves 2 )

2 x 150 gram chicken breast

100 grams broccoli

200 grams butternut squash (cubed)

200 grams of baby spinach leaves (wilted)

100 grams of Ricotta cheese

100 grams green beans

1 garlic clove ( chopped finely)

1 teaspoon lemon zest

30 grams of meted butter

1 teaspoon of basil

1 teaspoon of oregano

sea salt and pepper



Put the ricotta cheese, garlic, oregano, lemon zest, along with a good grind of sea salt and pepper into a mixing bowl and combine well. Add 20 grams of the spinach once wilted.

Slice a slit into the side of each chicken breast with a sharp knife, making a pocket and stuff with the ricotta mix.

Place the chicken on a roasting tray or oven proof dish and place in the oven on 150 degrees centigrade for 25minutes until the breast is cooked through.

Spread the cubed butternut squash over another roasting tray and sprinkle with basil, salt and pepper and roast in the same oven for 20 minutes.

Blanch the broccoli for 5 minutes in a pan then add to the roasting tray. Pour over the melted butter and roast for 10 minutes.

Steam the green beans for 5 minutes, usually we do this over the pan you are blanching the broccoli in.

Serve on a bed of the remaining wilted spinach, topped with the chicken, butternut squash, broccoli and green beans.


MACROS; ( Per Serving)

Calories: 441

Protein: 47 grams

Fat: 21 grams

Carbs: 17 grams