Creamy Ricotta Chicken and Vegetable Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Chicken and Vegetable Bake

Savor a rich, comforting dish where tender chicken breast is paired with a velvety low‐fat ricotta sauce and vibrant veggies. This balanced bake melds juicy, marinated chicken with zucchini, cherry tomatoes, and fresh spinach, all kissed with garlic and olive oil to create a harmonious blend of textures and flavors.

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NUTRITION

404kcal
Protein
46.3g
Fat
13.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Low-Fat Ricotta

1 medium Zucchini

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Season the chicken breast with salt, pepper, and minced garlic. In a skillet, heat the olive oil over medium heat and sear the chicken on both sides until lightly browned, about 2-3 minutes per side. The chicken does not need to be fully cooked through at this stage as it will finish baking in the oven.

  • 3

    While the chicken sears, thinly slice the zucchini and halve the cherry tomatoes. Roughly chop the spinach if desired.

  • 4

    In a bowl, mix the low-fat ricotta with a pinch of salt, pepper, and any fresh herbs you enjoy (such as basil or oregano).

  • 5

    Place the seared chicken breast into the baking dish. Arrange the zucchini, cherry tomatoes, and spinach around and on top of the chicken. Dollop the ricotta mixture evenly over the chicken and vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.

  • 7

    Let the dish rest for a couple of minutes before serving, allowing the flavors to meld.

Creamy Ricotta Chicken and Vegetable Bake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Ricotta Chicken and Vegetable Bake

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta Chicken and Vegetable Bake

Savor a rich, comforting dish where tender chicken breast is paired with a velvety low‐fat ricotta sauce and vibrant veggies. This balanced bake melds juicy, marinated chicken with zucchini, cherry tomatoes, and fresh spinach, all kissed with garlic and olive oil to create a harmonious blend of textures and flavors.

NUTRITION

404kcal
Protein
46.3g
Fat
13.8g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/3 cup Low-Fat Ricotta

1 medium Zucchini

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 tsp Olive Oil

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

  • 2

    Season the chicken breast with salt, pepper, and minced garlic. In a skillet, heat the olive oil over medium heat and sear the chicken on both sides until lightly browned, about 2-3 minutes per side. The chicken does not need to be fully cooked through at this stage as it will finish baking in the oven.

  • 3

    While the chicken sears, thinly slice the zucchini and halve the cherry tomatoes. Roughly chop the spinach if desired.

  • 4

    In a bowl, mix the low-fat ricotta with a pinch of salt, pepper, and any fresh herbs you enjoy (such as basil or oregano).

  • 5

    Place the seared chicken breast into the baking dish. Arrange the zucchini, cherry tomatoes, and spinach around and on top of the chicken. Dollop the ricotta mixture evenly over the chicken and vegetables.

  • 6

    Bake in the preheated oven for 20-25 minutes, until the chicken is cooked through and the vegetables are tender.

  • 7

    Let the dish rest for a couple of minutes before serving, allowing the flavors to meld.