
Recipe by
Chef Keto
Chicken and Ricotta Bake
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This comforting dish features tender chicken breasts baked with creamy ricotta and aromatic herbs, making it a satisfying meal fit for any occasion.
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 cup ricotta cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil (or any herb of your choice)
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional for a bit of heat)
- Fresh parsley or basil (optional, for garnish)
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the ricotta cheese, garlic powder, oregano, basil, salt, pepper, and red pepper flakes (if using) until well combined.
- Rub the chicken breasts with olive oil and season with salt and pepper.
- Place the chicken breasts in a greased baking dish and spread the ricotta mixture evenly over the top of each breast.
- Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature of 165°F/75°C) and the ricotta is slightly golden.
- Remove from the oven and let it rest for a few minutes before garnishing with fresh herbs if desired.
Flavor Profile: This Chicken and Ricotta Bake is savory and creamy, with aromatic herbs complementing the richness of the ricotta. The chicken remains juicy and tender, creating a harmonious combination of flavors.
Keto-Friendly Explanation: This dish is packed with protein from chicken and healthy fats from ricotta cheese, making it ideal for a ketogenic diet. It’s low in carbohydrates but high in flavor and nutrition, providing a satisfying meal that fits your lifestyle.
If you want any adjustments or additional flavors incorporated, please let me know! Enjoy your cooking!
