Spinach, ricotta & chicken traybake

Serves 4 Prep 20 mins Cook 30 mins

3 x 100g bags baby spinach 4 tbsp ricotta

1 lemon zested and juiced a few grinds of nutmeg 4 skinless chicken breasts 2 tbsp olive oil

50g seasoned breadcrumbs

3 courgettes, cut into batons 2 peppers, sliced

2 red onions, cut into wedges,

roots intact

250g vine cherry tomatoes 4 garlic cloves

1 Heat oven to 200C/180C fan/gas 6. Put the spinach in a large colander and pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl and beat in the ricotta, lemon zest, nutmeg and plenty of seasoning.

2 Using a sharp knife, cut a slit into the side of each chicken breast and use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil and press the breadcrumbs on top, then arrange the chicken in a roasting tin.

3 Put the vegetables and tomatoes on another tray and drizzle with the remaining oil, and season well. Bake the chicken and veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through and the breadcrumbs are golden.

4 Remove the softened garlic from the vegetables and mash it with the lemon juice. Stir this with the roasted veg and serve with the chicken. PER SERVING 348 kcals, fat 11g, saturates 3g, carbs 24g, sugars 9g, fibre 6g, protein 39g, salt 0.8g