Step 1Preheat oven to 180°C. Line a large baking tray with baking paper. Place 1 chicken fillet between 2 sheets of baking paper; gently pound it with a rolling pin until about 1cm thick. Repeat with remaining chicken.
Step 2Combine the spinach, ricotta, parmesan and chilli flakes in a medium bowl; season with cracked black pepper. Place 1/4 of the ricotta mixture along the centre of each piece of chicken; roll up the chicken to enclose the filling. Secure with a string or toothpick.
Step 3Spray a large non-stick frying pan with oil; place over high heat. Cook the chicken, carefully turning, for 2–3 minutes, or until golden. Transfer to the prepared tray. Add zucchini, tomatoes, olives and zest to the tray; lightly spray with olive oil. Bake for 15 minutes, or until chicken is cooked through and vegetables have become tender.
Step 4Serve with steamed couscous and wilted spinach.