Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Chicken, Zucchini and Ricotta Pocket

Sunday, August 25, 2019
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Total time
15 minutes
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Preparation time
10 minutes
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Portions
1
Ingredients
or1/2 zucchini, thinly sliced lengthways (162 g)
or1 large pita bread, wholemeal (64 g)
or50 grams of ricotta, reduced fat
or1 cup of baby spinach, raw (30 g)
or80 grams of chicken breast
or1 tsp of olive oil, (5 g)
Preparation
1.
Lightly coat zucchini in oil, and cook in non-stick frying pan over medium heat for for 4-5 minutes until lightly brown and tender. Remove from frying pan.
2.
Lightly coat chicken breast in oil, and cook in non-stick frying pan over medium heat for roughly 10 minutes until cooked through and golden brown. Ensure to turn both sides.
3.
Cut pita pocket in half crossways and gently open to make a pocket. Spread ricotta inside of pocket.
4.
Fill pocket with zucchini, chicken and spinach. Season with pepper and salt. Serve.
Nutritional information
Per 100 gPer portion (390 g)% DRI
Energy104 kcal407 kcal20 %
Fat3 g12 g19 %
Fatty acids, total saturated1 g4 g19 %
Cholesterol19 mg74 mg25 %
Sodium100 mg392 mg16 %
Carbohydrate11 g44 g15 %
Sugars2 g6 gremove
Fiber2 g6 g25 %
Protein8 g33 gremove