Roasted Summer Squash & Ricotta Chicken Breasts – WLS Recipe

Rachael Ray magazine has a ton of creative meal ideas, many full of sweets and starches, but many that are not! This meal originated from her recipe for Squash & Ricotta Pizzette, which included all the same toppings but onto a french baguette.

I thought the flavors sounded so fresh and summery, I could still create this using a protein like chicken breasts. I love the creamy texture of the ricotta paired with the roasted vegetables. Using my Pampered Chef Stoneware, I was able to keep the moisture locked into the chicken.

Simple to get together for a weeknight meal, packed with flavor and includes the two pieces every diet needs: protein and veggies! Yumm.

Roasted Summer Squash & Ricotta Chicken Breasts - WLS Recipe

Course: Main Dish

Cuisine: American, Oven Baked

Servings: 6 servings

Calories: 195kcal

Author: Steph Wagner

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Ingredients

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 cup low fat Ricotta cheese
• 1/2 tsp dried oregano
• 1 small yellow squash, thinly sliced into rounds
• 1 small zucchini, thinly sliced into rounds
• 1/2 cup cherry tomatoes, cut in half
• 1 cup low-fat mozzarella, shredded

Instructions

• Preheat oven to 375F.
• Place chicken on a baking stone (or baking dish) and spread ricotta over top and sides.
• Sprinkle with oregano and a pinch of each salt & pepper.
• Top chicken with squash, zucchini and tomatoes. Sprinkle with mozzarella. Bake for 25 minutes or until internal temp of chicken reaches 165F.

Notes

*Serving sizes on the recipes are not necessarily "bariatric sized" portions but are "traditional" portion sizes.

Nutrition

Serving: 3oz | Calories: 195kcal | Carbohydrates: 8g | Protein: 33g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 303mg | Potassium: 619mg | Fiber: 1g | Sugar: 2g | Vitamin A: 424IU | Vitamin C: 11mg | Calcium: 275mg | Iron: 1mg