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Chicken and Vegetables with Ricotta and Lemon

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

Ingredients

  • 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

Instructions

  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.