Freshen Up Your Dinner Routine With This Recipe for Chicken and Vegetables with Ricotta

Freshen Up Your Dinner Routine With This Recipe for Chicken and Vegetables with Ricotta

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Clean eating doesn’t have to be complicated. You don’t need to cook intricate dishes with fancy ingredients, you don’t need to spend hours on end in the kitchen, and you definitely don’t have to settle for bland, boring meals. This simple recipe for Chicken and Vegetables with Ricotta is proof of that.

Packed with flavor and color, this recipe is bound to become a new meal prep staple, for either lunch or dinner. In fact, it’s a favorite of Andrea Rogers, creator of Xtend Barre! You can find it featured the full Xtend Barre meal prep plan here.

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 Chicken and Vegetables with Ricotta and Lemon

What makes it so great? To start, it showcases the bright citrus flavor of lemon and a creamy richness of fresh ricotta. Add that to lean chick breast and a medley of veggies like zucchini, squash, and asparagus, and you’ve got yourself a winning meal. To really round out the nutrition profile, Andrea likes to add a side of watermelon for serving of fruit, which makes for a nice sweet treat at the end of the meal.

If it’s not summer and you’re worried about finding the seasonal summer produce — don’t worry. This recipe can be adjusted for any season by roasting up whatever local fresh vegetables you can get your hands on. For example, you could swap in cauliflower or pumpkin in the fall, and any number of winter squash varieties during the colder months.

To personalize it even more, you can put your own touch on this recipe by adding your favorite spices to the vegetables. And the same goes for the chicken — just check out some of our favorite spices and seasonings for a chicken meal prep. Better yet, if you have some extra time to spare, try marinating the chicken overnight.

However you spin it, this recipe is easy to put together in thirty minutes or less on meal prep day. Get the full details below!

Chicken and Vegetables with Ricotta and Lemon
5 from 3 votes

Chicken and Vegetables with Ricotta and Lemon

Course Main Course
Keyword Chicken and Vegetables with Ricotta and Lemon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving
Calories 471 kcal


  • 1 tsp. olive oil
  • 4 oz chicken breast raw, boneless, skinless
  • 1 zucchini chopped
  • 1 yellow squash chopped
  • 10 asparagus spears cut into 1-inch pieces
  • ½ cup leeks (or onion) chopped
  • cup part-skim ricotta
  • 1 tsp. lemon zest optional
  • sea salt or Himalayan salt to taste
  • ground black pepper to taste


  1. Cook chicken in oil until no longer pink, about 5 minutes. Season if desired.

  2. Stir in zucchini, yellow squash, asparagus, and leeks and cook until tender crisp, about 5 minutes. Season if desired. Remove from heat.

  3. Serve chicken topped with ricotta and lemon zest.

Recipe Notes

The Nutrition Facts box below provides estimated nutritional information for this recipe.

Nutrition Facts
Chicken and Vegetables with Ricotta and Lemon
Amount Per Serving
Calories 471 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 166mg55%
Sodium 66mg3%
Carbohydrates 44g15%
Fiber 9g38%
Sugar 25g28%
Protein 45g90%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Anguel Dimov, AB Creative

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Magdalena O'Neal


Magdalena O'Neal is the Editorial Assistant at Openfit. Coming to Los Angeles from Oakland, California she has self published a book of poetry, written for Brit + Co., and has been studying creative writing and journalism for the last 7 years. She loves baking and coming up with new recipes to fuel her vegan and gluten free companions!