Sheet Pan Ratatouille Chicken
Sheet Pan Ratatouille Chicken is a vibrant and flavorful one-pan meal that features succulent chicken breasts surrounded by a colorful array of roasted vegetables. This easy-to-make dish is perfect for busy weeknights or impressing guests, delivering Mediterranean flavors that are both wholesome and satisfying. With minimal cleanup necessary, you can enjoy a delightful culinary experience without the fuss!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1.5 lbs)
- 2 medium zucchinis, diced
- 1 large red bell pepper, diced
- 1 medium eggplant, diced
- 3 tbsp extra virgin olive oil
- 2 tsp fresh thyme, chopped
- 2 tsp fresh basil, chopped
- 4 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Season the chicken breasts generously with salt and pepper.
- In a bowl, combine the zucchini, bell pepper, eggplant, olive oil, garlic, thyme, basil, salt, and pepper; toss until well coated.
- Arrange the seasoned vegetables around the edges of the baking sheet and position the chicken in the center.
- Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Serve hot, drizzling any leftover juices over the dish.
Nutrition
- Serving Size: 1 plate (approx. 400g)
- Calories: 350
- Sugar: 4g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 36g
- Cholesterol: 100mg
Keywords: Customize this recipe by swapping in asparagus or adding cherry tomatoes for variety. For added richness, sprinkle some feta cheese on top before serving. Leftovers can be stored in an airtight container in the fridge for up to three days.