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Italian-Style Baked Chicken with Ricotta Dumplings
Chicken and summer veg roasted with kalamata olives under a rich tomato-basil sauce, with pillowy spinach-and-ricotta dumplings baked on top. A generous one-dish dinner that happens to be gluten-free.
Serves 6Prep 10 minCook 50 minChicken
Containsdairy · egg
Inspired by a recipe from Thermo Foodie and the Chef — Delicious Dinners Cookbook
Protein 27%Carbs 15%Fat 58%
About 420 kcal a serve — 28 g protein, 16 g carbs, 27 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 6
Method
Roast the chicken & veg
20 min · 220°CPreheat the oven to 220°C. Toss the chicken, capsicum, zucchini, eggplant, olives, olive oil and paprika together; spread into a large baking dish and bake, uncovered, for 20 minutes.
On the trayToss & bake →
Blitz the dumplings
BlendBlend the chia to a meal, then add parmesan and rosemary, then spinach, then the ricotta, egg, salt and pepper — until you have a green dumpling mix.
In the blenderBlend →
Make the sauce
SimmerBlend the garlic, then add the tomato purée, salt, oregano and basil; simmer for about 4 minutes and blend smooth.
In the blenderBlend & simmer →
Roll the dumplings
16 ballsRoll the dumpling mixture into 16 even balls.
Assemble & bake
30 min · 220°CPour the sauce over the roasted chicken, stir and turn the veg, and nestle the dumplings on top. Bake, uncovered, a further 30 minutes. Scatter with fresh basil.
Bring it to the tableScatter with fresh basil and serve straight from the dish.
Estimated per serve
420 kcal · 28 g protein · 16 g carbs · 27 g fatestimates, within ~10%
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