Sheet Pan Ratatouille Chicken

Made entirely on one sheet pan and packed full of garden vegetables, this ratatouille chicken is ready in only 45 minutes and an easy summer weeknight meal.

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Made entirely on one sheet pan and packed full of garden vegetables, this ratatouille chicken is ready in only 45 minutes and an easy summer weeknight meal.

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 401kcal

Ingredients

2 lbs boneless skinless chicken breasts (about 4 medium breasts)
Salt and pepper to taste
1 medium yellow onion, finely diced
1 small eggplant, peeled and diced into 1/4-inch cubes
1 small zucchini, ends trimmed and diced into 1/4-inch cubes
1 small summer squash, ends trimmed and diced into 1/4-inch cubes
1 medium sweet pepper, cored and diced into 1/4-inch cubes
1 large tomato, cored and diced into 1/4-inch cubes
3 medium cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons extra-virgin olive oil
1 teaspoon chicken bouillon base
2 tablespoons tomato paste
1 teaspoon granulated sugar
1/4 cup minced fresh basil

Instructions

Preheat oven to 400F. Lightly grease a large sheet pan and arrange chicken breasts in a single layer. Season both sides of chicken well with salt and pepper. Set aside for a moment.
In a large bowl, combine onion, eggplant, zucchini, summer squash, sweet pepper, tomato, garlic, oregano, olive oil, chicken bouillon, tomato paste, and sugar until evenly combined. Season with salt and pepper well to taste.
Spoon vegetable mixture over and around chicken breasts. Bake chicken at 400F 20-25 minutes until chicken breasts register 165F and vegetable mixture is tender.
Top ratatouille chicken with fresh basil and serve warm. Enjoy!

Notes

Storing Instructions

Store chicken in refrigerator up to 6 days.

Nutrition