Chicken Ratatouille
Perfect for busy nights, this delicious Sheet Pan Chicken Ratatouille promises a wholesome and satisfying meal with minimal cleanup.
Servings 6 servings
Calories 305kcal
Ingredients
- 2 pounds chicken breasts boneless, skinless, cut into chunks
- ¼ cup olive oil divided
- 1 tablespoon Italian seasoning blend, dried, divided
- 1 tablespoon minced garlic divided
- Salt and black pepper to taste
- 1 eggplant medium, cut into quarters and sliced into 1-inch widths
- 1 yellow squash halved and sliced into 1-inch widths
- 1 zucchini halved and sliced into 1-inch widths
- 1 red bell pepper seeded and sliced
- 1 red onion small, halved and sliced
- 4 Roma tomatoes quartered in wedges
- ¼ cup basil snipped fresh
Instructions
- Preheat the oven to 425 degrees.
- Prepare a large-rimmed baking sheet with parchment paper.
- Mix the chicken, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon minced garlic, salt, and black pepper in a large bowl. Set aside.
- In another large bowl, toss together the eggplant, squash, zucchini, red bell pepper, onion, and tomatoes. Add the remaining olive oil, garlic, and seasonings. Toss again to distribute evenly.
- Transfer the vegetables to the prepared baking sheet.
- Add the chicken on top of the vegetables.
- Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables have reached your desired tenderness.
- Top the chicken and vegetables with the snipped basil before serving.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 12g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 97mg | Sodium: 185mg | Potassium: 1005mg | Fiber: 4g | Sugar: 7g | Vitamin C: 42mg | Calcium: 47mg | Iron: 1mg | Net Carbohydrates: 7g