Slice each chicken breast lengthwise to create a deep pocket. Rub each chicken breast with half the olive oil and set aside.
Mix the ricotta cheese, chopped spinach, and half of the sea salt in a bowl until well combined.
Stuff each chicken breast with the ricotta-spinach mixture.
Arrange the stuffed chicken breasts in the center of a glass baking dish.
Add the broccoli florets around the chicken. Drizzle the remaining olive oil over the broccoli and chicken, then sprinkle the sea salt on top.
Bake for 30 minutes or until the chicken is cooked and reaches an internal temperature of 165ºF (74ºC).
Serve immediately and enjoy!
Notes
No Ricotta Cheese: Use goat cheese, cashew cheese, or tofu ricotta cheese instead.
No Avocado Oil: Use olive oil or coconut oil instead.
Leftovers: Keep refrigerated in an airtight container for up to 3 days.
