Baked Lemon Chicken With Ricotta And Spring Vegetable Puree Recipe

Name: Baked Lemon Chicken With Ricotta And Spring Vegetable Puree Recipe
Total time: 165 min
Yield: 6
Cuisine: Italian

Recipe By Taste

Baked chicken breasts is given a gourmet twist with the addition of a ricotta and herb side.

4.8

29 Rating - Rate

Non Vegdiet

2hr 45minstotal

2hr 15minsPrep

30minsCook

ingredients serves

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Ingredients For Baked Lemon Chicken With Ricotta And Spring Vegetable Puree Recipe

6 Chicken breast fillets with skin
2 tablespoon Extra virgin olive oil, plus extra to drizzle
1 Lemon sliced
1 bunch Mint, leaves picked
1 bunch Oregano, leaves picked
200 gram Sugar Snap Peas
450 gram Fresh peas, podded
2 bunch Thin asparagus, woody ends trimmed
250 gram Thin green beans, trimmed
1 cup Low fat fresh ricotta
1 Garlic Clove, Crushed

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Nutrition
value

259

calories per serving

7 g Fat14 g Protein45 g Carbs26 g FiberOther

Current Totals

7 g Fat
14 g Protein
45 g Carbs
26 g Fiber

MacroNutrients

Carbs
45 g
Protein
14 g
Fiber
26 g

Fats

Fat
7 g

Vitamins & Minerals

Calcium
718 mg
Iron
19 mg
Vitamin A
198 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
1 mg
Vitamin B9
203 mcg
Vitamin B12
0 mcg
Vitamin C
52 mg
Vitamin E
9 mg
Copper
0 mcg
Magnesium
169 mg
Manganese
2 mg
Phosphorus
167 mg
Selenium
5 mcg
Zinc
2 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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