What are the main ingredients in Ricotta-Stuffed Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

What is the nutritional information of Ricotta-Stuffed Chicken Breast?

Calories: 835, Carbs: 94 grams, Fat: grams, Protein: 63.1 grams, Sugar: 26.6 grams, Salt: 544 grams

How do I prepare Ricotta-Stuffed Chicken Breast?

SPICY ROAST CHICKPEAS: Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy. PREP THE CHICKY: In a bowl, mix some olive oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side. Using your fingers or a knife, gently pull the flesh apart to make a little pocket for the stuffing. INFUSE THE CHICKY: Transfer the breasts to a lightly greased baking tray and stuff the pocket/s with ricotta filling – don't worry if it spills out. Place the tomato slices around it, drizzle over some oil, and season. Bake in the hot oven for 15-20 minutes until the chicken is cooked through and the tomatoes are blistered. LOAD UP & TUCK IN!: Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish! HEARTY QUINOA SALAD: Combine the Dijon dressing with the juice of 3 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing (if you’d like). Toss with the Dijon dressing (to taste). In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning. BUBBLING QUINOA: Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.

What should be prepared from my kitchen to make Ricotta-Stuffed Chicken Breast?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel

Ricotta-Stuffed Chicken Breast

Name: Ricotta-Stuffed Chicken Breast
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel

Juicy baked chicken, infused with the refreshing flavours of a creamy ricotta and sun-dried tomato stuffing. With a jumble of roast chickpeas and tomatoes, parsley, and quinoa for wholehearted Mediterranean nourishment.

Ricotta-Stuffed Chicken Breast

with sun-dried tomatoes, a quinoa salad & Dijon dressing

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Chicken
Chickpeas
Dijon Dressing
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Parsley
Lemon
Lemons
NOMU Spanish Rub
Plum Tomato
Plum Tomatoes
Quinoa
Ricotta
Salad Leaves
Sun-Dried Tomatoes

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
BUBBLING QUINOA
Rinse the quinoa and place in a pot. Submerge in 300ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix some olive oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breast dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side. Using your fingers or a knife, gently pull the flesh apart to make a little pocket for the stuffing.
INFUSE THE CHICKY
Transfer the breast to a lightly greased baking tray and stuff the pocket/s with ricotta filling – don't worry if it spills out. Place the tomato slices around it, drizzle over some oil, and season. Bake in the hot oven for 15-20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 1 lemon wedge and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing (if you’d like). Toss with the Dijon dressing (to taste). In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!

Chickpeas - 120g
NOMU Spanish Rub - 5ml
Quinoa - 75ml
Ricotta - 40g
Sun-dried Tomatoes - 25g
Free-range Chicken Breast - 1
Plum Tomato - 1
Dijon Dressing - 15ml
Lemon - 1
Fresh Parsley - 4g
Salad Leaves - 20g

Download the Recipe

Serves 2

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish rub to taste. Spread out in a single layer and roast in the hot oven for 20-25 minutes until crispy.
BUBBLING QUINOA
Rinse the quinoa and place in a pot. Submerge in 600ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix some olive oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side. Using your fingers or a knife, gently pull the flesh apart to make a little pocket for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pocket/s with ricotta filling – don't worry if it spills out. Place the tomato slices around it, drizzle over some oil, and season. Bake in the hot oven for 15-20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 3 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing (if you’d like). Toss with the Dijon dressing (to taste). In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!

Chickpeas - 240g
NOMU Spanish Rub - 10ml
Quinoa - 150ml
Ricotta - 80g
Sun-dried Tomatoes - 50g
Free-range Chicken Breasts - 2
Plum Tomato - 1
Dijon Dressing - 30ml
Lemon - 1
Fresh Parsley - 8g
Salad Leaves - 40g

Download the Recipe

Serves 3

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish rub to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy.
BUBBLING QUINOA
Rinse the quinoa and place in a pot. Submerge in 900ml of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix some olive oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side. Using your fingers or a knife, gently pull the flesh apart to make a little pocket for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pocket/s with ricotta filling – don't worry if it spills out. Place the tomato slices around it, drizzle over some oil, and season. Bake in the hot oven for 15-20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 5 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing (if you’d like). Toss with the Dijon dressing (to taste). In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!

Chickpeas - 360g
NOMU Spanish Rub - 15ml
Quinoa - 225ml
Ricotta - 120g
Sun-dried Tomatoes - 75g
Free-range Chicken Breasts - 3
Plum Tomatoes - 2
Dijon Dressing - 45ml
Lemons - 2
Fresh Parsley - 12g
Salad Leaves - 60g

Download the Recipe

Serves 4

SPICY ROAST CHICKPEAS
Preheat the oven to 200°C. Place the drained chickpeas in a deep roasting tray. Coat in oil, seasoning, and the Spanish rub to taste. Spread out in a single layer and roast in the hot oven for 30-35 minutes until crispy.
BUBBLING QUINOA
Rinse the quinoa and place in a pot. Submerge in 1,2L of salted water, place over a medium-high heat, and bring to a simmer uncovered. Cook for 20-25 minutes until the quinoa is fluffy and the tails have popped out, adding more water if required during the cooking process. On completion, drain if necessary and return to the pot. Cover with a lid and allow to stand off the heat for 5 minutes.
PREP THE CHICKY
In a bowl, mix some olive oil with the ricotta until well combined. Mix in the chopped sun-dried tomatoes and some seasoning. Pat the chicken breasts dry with paper towel and place on a chopping board. Where the flesh is thicker, make a small, horizontal incision along the side. Using your fingers or a knife, gently pull the flesh apart to make a little pocket for the stuffing.
INFUSE THE CHICKY
Transfer the breasts to a lightly greased baking tray and stuff the pocket/s with ricotta filling – don't worry if it spills out. Place the tomato slices around it, drizzle over some oil, and season. Bake in the hot oven for 15-20 minutes until the chicken is cooked through and the tomatoes are blistered.
HEARTY QUINOA SALAD
Combine the Dijon dressing with the juice of 6 lemon wedges and season to taste. When the chickpeas are crispy, remove from the oven and allow to cool for 5 minutes before adding the cooked quinoa to the tray. Be careful in case it’s still hot! Add in ¾ of the chopped parsley, some lemon zest to taste, and any leftover ricotta stuffing (if you’d like). Toss with the Dijon dressing (to taste). In a bowl, toss the rinsed salad leaves with a drizzle of oil and some seasoning.
LOAD UP & TUCK IN!
Make a bed of jam-packed quinoa and scatter with the roast tomatoes. Place the stuffed chicken on top and pour over any juices from its tray. Side with the dressed leaves and sprinkle over the remaining chopped parsley and lemon zest to taste. Delish!