Preheat your oven to 250C (480F). Chop broccoli into bite sized little trees and slice the stems. Toss broccoli, chicken and pesto in a roasting pan until the chicken and broccoli are well coated with the pesto.

Roast for 20 minutes. Stir and cook for another 5-10 minutes or until chicken is cooked through and the broccoli is tender. If using thigh fillets they may only take the initial 20 minutes depending on how big they are.

Divide ricotta between two plates. Top with hot chicken and broccoli and finish with salad leaves.