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Spinach, Ricotta, and Chicken Traybake

This is an all-in-one supper that can be prepared ahead of time and baked when needed. We love making Homemade Ricotta Cheese (seriously, it’s so easy) and this is a great way to feature it. Mixed with wilted spinach and lemon zest, it is tucked inside succulent, crumb-topped chicken. A medley of veggies cook alongside the chicken for a complete and completely wonderful meal.

Spinach, Ricotta, and Chicken Traybake

½ lb. baby spinach
4 tbs. ricotta cheese
zest and juice of 1 lemon, divided
a few grates of nutmeg
4 skinless, boneless chicken breasts
2 tbs. olive oil
¾ cup fresh breadcrumbs, seasoned
3 zucchini, cut into batons
2 peppers, sliced (we used one red and one yellow)
2 small red onions, cut into wedges, roots intact
½ lb. cherry tomatoes
4 garlic cloves

Heat the oven to 400°F. Put the spinach in a large colander and pour over boiling water to wilt. Allow to drain and cool, then squeeze out as much excess water as possible. Chop, then put in a bowl and add 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. Divide the cheese mixture between the 4 chicken breasts and arrange them in a roasting tin. Rub with 2 tbs. of the oil then press the breadcrumbs on top.

Combine the vegetables in another roasting tin and toss with the remaining oil and seasoning. Bake the chicken and the veg for 30 minutes, stirring the veg once, until the chicken is cooked through and the breadcrumbs are golden.

Remove the garlic cloves from the veg and mash them with the lemon juice. Stir the mixture back into the vegetables and serve alongside the chicken.

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