Ricotta-Stuffed Chicken Tray Bake

A qwik, easy, flavoursome healthy meal.

Keyword: Chef Ray, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes, Ricotta-Stuffed Chicken Tray Bake

Servings: 4

Ingredients

600 g skinless chicken thigh fillets fat trimmed
75 g frozen chopped spinach thawed, squeezed of excess water
½ cup ricotta
2 Tbsp parmesan finely grated
¼ tsp dried chilli flakes
cracked black pepper
oil spray
2 large courgettes cut into 1cm-thick rounds
250 g cherry truss tomatoes snipped from stem
¼ cup pitted kalmata olives
1 lemon zest
2 cups wholemeal couscous steamed
4 cups baby spinach wilted, to serve

Instructions

Preheat oven to 180°C/355°F. Line a large baking tray with baking paper. Place 1 chicken fillet between 2 sheets of baking paper. Gently pound it with a rolling pin until about 1 cm thick. Repeat with remaining chicken.
In a medium bowl combine spinach, ricotta, parmesan and chilli flakes. Season with cracked black pepper. Place ¼ of the ricotta mixture along the centre of each piece of chicken. Roll up the chicken to enclose the filling. Secure with a string or tooth pick.
Spray a large non-stick frying pan with oil and place over high heat. Cook the chicken, carefully turning, for 2-3 minutes or until golden. Transfer to the prepared tray. Add courgettes, tomatoes, olives and zest. Lightly spray with olive oil. Bake for 15 minutes, or until chicken is cooked through and vegetables are tender.
Serve with steamed couscous and wilted spinach.

Notes

From: Freer, Chrissy; Tray Magnifique In (Aug 17) Healthy Food Guide