Ricotta & Spinach Chicken with Pepper and Almond Crumble

White dish with six Ricotta & Spinach Chicken with Pepper and Almond Crumble. There is bell peppers in the top right and a black/white towel under the dish.

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Chicken Breast Stuffed with a dairy-free ricotta Spinach mixture & Peppers topped with an Almond Flour Crumble.


Units Scale
  • 3 Chicken Breasts cut in half
  • Chicken Seasoning
    • 1/2 teaspoon Sea Salt
    • 1/2 teaspoon Garlic Powder
    • 1/2 teaspoon Onion Powder
  • Ricotta Mixture
    • 1 8-oz Kite Hill Ricotta Cheese (or a Dairy-Free Ricotta Cheese if you choose)
    • 1 cup frozen Spinach, defrosted
    • 1 teaspoon Oregano
    • 1/2 teaspoon Sea Salt
  • Red/Yellow/Orange Pepper cut into 1 1/2 inch by 1/4 inch strip
  • Almond Crust
    • 1/2 cup Almond Flour
    • 2 tablespoon Coconut Oil
    • 1/2 teaspoon Oregano
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Onion Powder
    • 1/4 teaspoon Paprika


  1. Preheat your oven to 375°F.
  2. Cut your chicken in half lengthwise, pat dry, and season with a mixture.
  3. Add Kite Hill Ricotta Cheese, Spinach, Oregano, and Sea Salt to a mixing bowl.
  4. At one end, add 2 tablespoons of mixture to each of the six pieces of chicken.
  5. Top with 2 yellow, red and orange pepper pieces
  6. Fold the chicken over and place it into a backing dish
  7. In a mixing bowl, mix Almond Flower crumble and cover chicken with it
  8. Cover with foil and bake for 20 minutes, uncover, and back for approximately 30 minutes until chicken's internal temp is 165°F.
  9. Allow to cool and ENJOY!

Keywords: ricotta and spinach chicken, ricotta spinach red pepper stuffed chicken, stuffed chicken, dairy free ricotta, stuffed chicken with ricotta and spinach