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 1/2 ounces ricotta fresh; 3 ounces sun dried tomatoes finely chopped; 4 chicken breasts small, a horizontal pocket cut into each breast; 1/2 cup vegetable oil; 2 teaspoons dried thyme leaves; 1 sweet potato small, thickly sliced; 1 red bell pepper medium, sliced; 3 ounces couscous; 3 1/2 ounces pitted green olives; 1/4 cup flat leaf parsley leaves fresh; 1/2 cup lemon juice; lemon wedges to serve

Servings: persons

3 1/2 ounces ricotta fresh
3 ounces sun dried tomatoes finely chopped
4 chicken breasts small, a horizontal pocket cut into each breast
1/2 cup vegetable oil
2 teaspoons dried thyme leaves
1 sweet potato small, thickly sliced
1 red bell pepper medium, sliced
3 ounces couscous
3 1/2 ounces pitted green olives
1/4 cup flat leaf parsley leaves fresh
1/2 cup lemon juice
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.

521

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.

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

You need 12 ingredients. The key ingredients include: 3 1/2 ounces ricotta fresh, 3 ounces sun dried tomatoes finely chopped, 4 chicken breasts small, a horizontal pocket cut into each breast, 1/2 cup vegetable 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

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