Preheat oven to 450°F.
Rinse baby carrots and broccoli under cold water and place in a blender.
Rinse spinach in a colander and add to blender along with zucchini.
Add ricotta cheese and blend until smooth.
Lift skin of breasts, without remove skin, and stuff stuffing under the skin.
Rub spices and garlic under skin of both halves of chicken.
Place chicken, skin side up, on a roasting pan and place in hot oven. Set timer for 20 minutes.
When timer rings, reset temperature to 375º F and cook for an additional 20 minutes.
Combine couscous and broth, in a small stove top pot with lid.
Bring to a boil, reduce heat and lift couscous with a fork in several places.
Return lid, simmer for 2 minutes, and then remove from heat.
Let stand until you are ready to serve.
Rinse corn and peas in a colander under cold water. Place in a microwave-safe pot with lid.
Cover and microwave at high for 4 minutes. Stir.
Once dinner is just about ready to serve heat veggies for one additional minute.