Starters · Cold starter
Chicken & Roasted Pepper Ricotta Pots
Soft ricotta layered with chilled chicken and roasted red pepper in small starter glasses.
Serve chilled
- Prep
- 15 min
- Cook & chill
- 50 min
- Total
- 65 min
- Servings
- 4
- Method
- Oven
MAKE IT YOUR PORTION
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Original recipe: 4 servings.
Cooking times and equipment describe the original recipe. Larger batches may need more space or time; follow the temperature and texture cues in the method.
FOR 4 servings
Ingredients
Weights refer to the preparation listed, before cooking unless stated otherwise. Tap an ingredient to see its source.
- Chicken breastfully cooked, chilled, finely chopped; cooked weight180 g
- Red bell pepperseeded and diced160 g
- RicottaWhole milk100 g
- Olive oilSalad or cooking oil10 g
- Lemon juiceRaw15 g
- Parsleychopped6 g
- BasilDried0.5 g
- SaltTable salt1 g
- Black pepperDried, ground0.5 g
Your selected servings and scaled amounts go into the calculator, where you can adjust ingredients individually.
STEP BY STEP
Let’s make it.
- Heat the oven to 425°F (220°C). Toss pepper with olive oil, basil, half the salt and pepper in a small dish. Roast for 18–20 minutes until soft at the edges.
- Refrigerate the peppers and all their juices in a shallow container until cold, allowing about 30 minutes.
- Stir ricotta with lemon juice, parsley and remaining seasoning. Fold the cold chicken into the roasted peppers.
- Layer the ricotta and chicken-pepper mixture in small glasses, dividing into 4 servings. Serve cold.
Kitchen notes
- The chicken is already cooked and chilled; its listed weight is after cooking.
- Keep refrigerated at 40°F (4°C) or below until serving. Refrigerate perishables within 2 hours, or 1 hour above 90°F (32°C). Serve chilled; do not leave a buffet platter out for longer.
ESTIMATED · PER EQUAL SERVING
What’s in your portion?
- Total carbs
- 4.7 g
- Fiber
- 1 g
- Carbs − fiber
- 3.7 g
- Protein
- 16.3 g
- Fat
- 6.8 g
- Energy
- 146 kcal
Calculated from USDA ingredient records, divided into 4 servings. Includes listed oils, sauces and sides; assumes all cooking fat and juices are eaten. A dash means a nutrient is unavailable. Actual ingredients and cooking losses can change the result.
Sources & calculationUse a food thermometer for the temperatures in the method. FoodSafety.gov cooking temperatures ↗ · Chilling and cold food handling ↗
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CARBPORTION · TAKE IT TO THE SHOP
Shopping list
Chicken & Roasted Pepper Ricotta Pots
For 4 servings
Meat & poultry
- Chicken breastRoasted, meat only, without skin180 g
Vegetables
- Red bell pepperRaw160 g
Fruit & berries
- Lemon juiceRaw15 g
Eggs & dairy
- RicottaWhole milk100 g
Oils & fats
- Olive oilSalad or cooking oil10 g
Herbs & spices
- BasilDried0.5 g
- Black pepperDried, ground0.5 g
- ParsleyFresh6 g
- SaltTable salt1 g
Amounts are edible ingredient weights for the recipe, not package sizes. Check your pantry for oil and seasonings. Plain cooking water is omitted.
CarbPortion · /recipes/chicken-roasted-pepper-ricotta-pots/
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