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Chicken and Vegetables with Ricotta and Lemon
A zesty, flavor-packed meal of roasted chicken and vegetables, topped with creamy ricotta and a zing of lemon. Perfect for a busy weeknight dinner!
3
90
15 min
TOTAL TIME
429
CALORIES
$2.08
PER SERVING
Ingredients
10 INGREDIENTS
2 SERVINGS
black pepper
1 tsp olive oil
1/2 cup leeks
sea salt
10 spears asparagus
1 whole yellow squash
1 whole zucchini
1/3 cup ricotta
part-skim
1 tsp lemon zest
4 oz chicken breast
Directions
5 STEPS
5 min
PREP TIME
10 min
COOK TIME
15 min
TOTAL TIME
View Directions on Openfit
Health Info
Macros
21g
CARBS
28g
FAT
27g
PROTEIN
Allowed on these diets
GLUTEN FREE
MEDITERRANEAN
Contains these allergens
MILK
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Frequently Asked Questions
What is the best type of chicken to use for this recipe?
Can I use frozen vegetables instead of fresh?
Do I need to marinate the chicken before cooking?
What seasonings can I use for this recipe?
Can I use a different type of oil for cooking?
How do I know when the chicken is fully cooked?
How do I prevent the vegetables from becoming mushy?
Can I store leftovers of this dish?
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