Creamy Ricotta and Spinach Stuffed Chicken with Roasted Zucchini

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

Creamy Ricotta and Spinach Stuffed Chicken with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta and Spinach Stuffed Chicken with Roasted Zucchini

Enjoy a flavorful dinner with tender, juicy chicken breasts stuffed with a creamy ricotta and spinach filling, paired with perfectly roasted zucchini for a light yet satisfying meal.

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NUTRITION

368kcal
Protein
48.6g
Fat
15g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 medium Zucchini

1 tsp Olive Oil

1 garlic clove

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Using a sharp knife, carefully cut a pocket into the side of the chicken breast without cutting all the way through.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach, minced garlic, lemon juice, salt, and pepper. Mix until well incorporated.

  • 4

    Stuff the chicken breast with the ricotta and spinach mixture and secure with toothpicks if needed.

  • 5

    Season the outside of the chicken with salt and pepper.

  • 6

    Place the stuffed chicken in a baking dish. Slice the zucchini into rounds, toss with olive oil, salt, and pepper, and arrange around the chicken.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the zucchini is tender.

  • 8

    Remove toothpicks before serving and enjoy your balanced, protein-packed meal.

Creamy Ricotta and Spinach Stuffed Chicken with Roasted Zucchini

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

Creamy Ricotta and Spinach Stuffed Chicken with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Creamy Ricotta and Spinach Stuffed Chicken with Roasted Zucchini

Enjoy a flavorful dinner with tender, juicy chicken breasts stuffed with a creamy ricotta and spinach filling, paired with perfectly roasted zucchini for a light yet satisfying meal.

NUTRITION

368kcal
Protein
48.6g
Fat
15g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Part-Skim Ricotta Cheese

1 cup Fresh Spinach

1 medium Zucchini

1 tsp Olive Oil

1 garlic clove

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Using a sharp knife, carefully cut a pocket into the side of the chicken breast without cutting all the way through.

  • 3

    In a bowl, combine the ricotta cheese, fresh spinach, minced garlic, lemon juice, salt, and pepper. Mix until well incorporated.

  • 4

    Stuff the chicken breast with the ricotta and spinach mixture and secure with toothpicks if needed.

  • 5

    Season the outside of the chicken with salt and pepper.

  • 6

    Place the stuffed chicken in a baking dish. Slice the zucchini into rounds, toss with olive oil, salt, and pepper, and arrange around the chicken.

  • 7

    Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the zucchini is tender.

  • 8

    Remove toothpicks before serving and enjoy your balanced, protein-packed meal.