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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.

Ricotta & Spinach Chicken with Pepper and Almond Crumble

  • Author: A Twisted Plate


Chicken Breast Stuffed with a Dairy Free Ricotta Spinach mixture & Peppers topped with and Almond Flour Crumble.



  • 3 Chicken Breast cut in half
  • Chicken Seasoning
    • 1/2 teaspoon Sea Salt
    • 1/2 teaspoon Garlic Powder
    • 1/2 teaspoon Onion Powder
  • Riccota Mixture 
    • 1 8 oz Kite Hill Ricotta Cheese (or a Dairy 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 degrees f.
  2. Start by cutting your chicken in half length wise, pat dry and season with mixture
  3. In a mixing bowl add Kite Hill Ricotta Cheese, Spinach, Oregano and Sea Salt
  4. At one end add 2 tablespoon of mixtures 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 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 is165 degrees f.
  9. Allow to cool and ENJOY!

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