NUTRITION INFO

PER SERVE 1590kJ, protein 35g, total fat 14g (sat. fat 4g), carbs 24g, fibre 10g, sodium 248mg

• Carb exchanges 1½ • GI estimate low • Gluten-free option • Lower carb

PREP TIME: 15 MINS

COOK TIME: 30 MINS SERVES 4 (AS A MAIN MEAL)

300g baby spinach leaves 4 Tbsp ricotta

Zest and juice of 1 lemon Pinch ground nutmeg

Freshly ground black pepper 4 (125g each) skinless chicken

breasts, trimmed of fat 2 Tbsp extra virgin olive oil 50g fresh breadcrumbs made

from day-old bread 3 zucchinis, cut into batons 2 capsicums, sliced

2 red onions, cut into wedges,

roots intact

250g vine cherry tomatoes 4 cloves garlic 1 Preheat oven to 180°C (fanforced). Line an ovenproof dish and baking tray with baking paper. 2 Put the spinach in a large colander and pour boiling water over to wilt the leaves. Set aside for 5 minutes. Use your hands to squeeze out as much excess water as possible. Chop the spinach and put in a large bowl. Add the ricotta, lemon zest and nutmeg. Season with freshly ground black pepper.

3 Using a sharp knife, cut a slit in the side of each chicken breast and use your fingers to make a little pocket. Spoon the spinach mixture evenly between the breasts. Rub with 2 tsp oil and press the breadcrumbs on top. Put the chicken in the ovenproof dish. 4 Put the zucchini, capsicum, onion, tomatoes and garlic on the lined tray and drizzle with the remaining oil. Season with pepper. Bake the chicken and vegetables, stirring the vegetables once, for 20-30 minutes, or until the chicken is cooked through and the breadcrumbs are golden. 5 Remove the softened garlic from the vegetables and mash it with the lemon juice. Stir this through the roasted vegetables and serve with the chicken. ➤