Ricotta Chicken With Roast Vegetable Couscous Recipe

Name: Ricotta Chicken With Roast Vegetable Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.5 oz fresh ricotta; 3 oz sun-dried tomatoes, finely chopped; 4 None small chicken breasts, a horizontal pocket cut into each breast; 1/2 cup vegetable or olive oil; 2 tsp dried thyme leaves; 1 None small sweet potato, thickly sliced; 1 None medium red bell pepper, sliced; 3 oz couscous; 3.5 oz pitted green olives; 1/4 cup fresh flat-leaf parsley leaves; 1/2 cup lemon juice; None None lemon wedges, to serve

Servings: persons

3.5 oz fresh ricotta
3 oz sun-dried tomatoes, finely chopped
4 None small chicken breasts, a horizontal pocket cut into each breast
1/2 cup vegetable or olive oil
2 tsp dried thyme leaves
1 None small sweet potato, thickly sliced
1 None medium red bell pepper, sliced
3 oz couscous
3.5 oz pitted green olives
1/4 cup fresh flat-leaf parsley leaves
1/2 cup lemon juice
None None lemon wedges, to serve

1
Preheat grill. Combine ricotta and tomatoes then stuff into chicken pockets. Secure with toothpicks. Rub chicken with 2 tbsp oil and thyme. Cook chicken over medium-high heat for 6-8 mins per side, or until cooked through. Cover with foil and let rest for 5 mins. Slice thickly.
2
Coat sweet potato and pepper in remaining oil. Season. Cook vegetables for 2-3 mins per side, or until cooked through.
3
Meanwhile, cover couscous with 1/2 cup boiling water. Cover with plastic wrap and set aside for 5 mins, or until liquid is absorbed. Using a fork, fluff and separate grains. Toss with vegetables, olives, parsley, remaining oil and lemon juice.
4
Serve couscous topped with chicken and lemon wedges on the side.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3.5 oz fresh ricotta, 3 oz sun-dried tomatoes, finely chopped, 4 None small chicken breasts, a horizontal pocket cut into each breast, 1/2 cup vegetable or olive oil, and more.

Yes, Ricotta Chicken With Roast Vegetable Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ricotta Chicken With Roast Vegetable Couscous

How did you like this recipe?

Frequently Asked Questions