Baked Chicken Ratatouille

Baked Chicken Ratatouille recipe
Baked Chicken Ratatouille recipe
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Dinner 50 Meals Under 500 Calories

Baked Chicken Ratatouille

This is a practical make-ahead style dish that works well for family meals. Let it stand briefly before cutting or serving.

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Prep Time15
Cook Time30
Total Time45
Servings2

Ingredients

  • 2 small boneless skinless chicken breasts
  • 1/2 small eggplant, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 medium tomato, thinly sliced
  • 1/2 bell pepper, thinly sliced
  • 1/4 onion, thinly sliced
  • 1 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil or 1 Tbsp chopped fresh basil
  • Salt and black pepper, to taste

Instructions

  1. Heat the oven to 400°F.
  2. Toss the eggplant, zucchini, tomato, bell pepper, and onion with the olive oil, garlic, thyme, basil, salt, and pepper.
  3. Spread the vegetables in an even layer or overlapping rows in a baking dish.
  4. Season the chicken lightly with salt and pepper and place it over the vegetables.
  5. Bake for 25 to 30 minutes, until the chicken reaches 165°F and the vegetables are tender.
  6. Let rest for 5 minutes before slicing the chicken and serving it with the ratatouille vegetables.
Gourmet Geek Tip

Slice the vegetables thinly so they cook in the same amount of time as the chicken. | Tent the dish loosely with foil if the top begins browning too quickly. | Serve with couscous or crusty whole-grain bread.

Equipment You'll Need

Baking dish
Knife & cutting board
Small bowl
Foil, optional
Tags:eggplant, zucchini, ratatouille