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Photo of Ricotta and lemon stuffed chicken by WW

Ricotta and lemon stuffed chicken


Meal Items

skinless chicken breast

125 g

low-fat ricotta cheese

25 g

fresh lemon rind

¼ tsp

fresh thyme

¼ tsp, plus extra to garnish


¼ clove(s)

olive oil

1 tsp


125 g

frozen green peas

30 g

Skim milk

20 ml

Sugar snap peas

1 serve(s)


1 medium


Cut a slit in a chicken breast and fill with a mixture of low-fat ricotta cheese, lemon rind, fresh thyme and garlic. Secure with a toothpick. Bake with a little olive oil. Boil potato and peas and mash with skim milk. Season with salt and pepper. Serve with sliced chicken breast with steamed sugar snap peas. Follow with a piece of fresh fruit.