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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
  • ⅓ 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.