Meal Kit
Spinach and Ricotta Stuffed Chicken Breasts
With Zucchini and Yellow Squash Ribbons
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 5 days
Contains: Milk
- Calorie-Conscious
- Carb-Conscious
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Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 1 Yellow Squash
- 1 Zucchini
- 3 oz. Baby Spinach
- 3 oz. Grape Tomatoes
- ¼ cup Ricotta Cheese
- 1 fl. oz. White Cooking Wine
- ⅗ oz. Butter
- 3 Garlic Clove
- 2 Oregano Sprig
- 1 tsp. Red Pepper Flakes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories450
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Carbohydrates18g
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Net Carbs14g
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Fat20g
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Protein49g
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Sodium740mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Oven-Safe Pan
- 1 Mixing Bowl
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Stuffing
Preheat oven to 425 degrees. Mince garlic and divide in half. Rinse spinach and pat dry. Place a medium oven-safe pan over medium-high heat. Add 1/2 tsp. olive oil to hot pan. Add half of the garlic and all of the spinach and stir until spinach is wilted. Remove to a mixing bowl and refrigerate. Wipe pan clean and reserve for later step.
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2 Prepare the Ingredients
Thoroughly rinse produce and pat dry. Halve tomatoes. Stem and mince oregano. Trim ends from zucchini and yellow squash. Using a peeler, create ribbons of zucchini and yellow squash by peeling lengthwise. When you've peeled to seeds, turn a quarter turn, and peel again. Continue peeling and turning until only seeds remain. Cut ribbons in half to create shorter pieces. Discard seeds.
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3 Butterfly the Chicken and Stuff
Rinse chicken breasts and pat dry. Lay chicken breasts flat on cutting board and, holding a knife parallel to cutting board, make a slit down the length of the breast that goes 3/4 of the way through the middle and open the breast like a book. This is called "butterflying". Season both sides with a pinch of salt and pepper. Combine chilled spinach with ricotta and season with a pinch of salt and pepper. Scoop half the filling inside each chicken breast, then "close the book."
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4 Cook the Chicken
Place pan from previous step over medium-high heat and add 1 tsp.olive oil. Add chicken to pan and brown one side, about 3 minutes. Gently flip chicken and place pan into oven. Roast until a minimum internal temperature of 165 degrees has been reached, about 7-10 minutes. Remove from oven and set aside to rest. If using a thermometer to test for doneness, make sure you are taking the temperature of the chicken and not the stuffing.
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5 Cook the Squash and Zucchini Ribbons
While chicken is cooking, place a medium pan over medium-high heat. Add 1/2 tsp. olive oil into hot pan, add tomatoes, and cook 2 minutes. Add remaining garlic and white wine and cook 1 minute. Add oregano and red pepper flakes (to taste), and then swirl in butter. Stir in zucchini and yellow squash ribbons and cook until warmed through but still slightly crunchy, about 2-3 minutes. Season to taste with a pinch of salt and pepper.
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6 Plate the Dish
Divide squash ribbons between two plates and pour some pan sauce over them. Place stuffed chicken on top, and enjoy!
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