Another one pot meal! Baked Ricotta Chicken Primavera! So many delicious herbs and vegetables. My friend’s rave about this dish and even their kids will eat it. It is my favorite way of using up the excess summer squash and tomatoes that grown in my garden, especially if you make the marinara from scratch. You can, of course, use the jarred variety, but homemade always tastes so much fresher and you know exactly what’s going into your body. Win win!
3 medium Chicken Breasts
½ cup Zucchini; sliced
½ cup Zucchini; chopped
½ cup Yellow Squash; slice
½ cup Yellow Squash; chopped
1 large Tomato; sliced
½ cup Red Onion; sliced
½ cup Red Onion; chopped
1 cup Marinara
2 cups Ricotta Cheese
1 large Egg; whisked
1 teaspoon Italian Herbs
½ teaspoon Basil
1 teaspoon Garlic Powder
Salt and Pepper to taste
drizzle of Olive Oil
- Preheat oven to 400°F.
- In a bowl, combine ricotta, egg, herbs, salt and pepper; mixing thoroughly and spread over the bottom of a skillet or baking dish. Add the chopped veggies over top of the ricotta and add the remaining marinara.
- Slice 5 deep cuts in each chicken breast, making sure not to cut all the way through then season with salt and pepper. Place one slice of each of the vegetables inside of each cut. Place over marinara and slice into preheated oven.
- Bake for 40-45 minutes or until the internal temperature reaches 165°F and the juices run clear.
- Enjoy!
Looking for a side dish? Try one of these recipes!
Ash's In The Kitchen 