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Sheet-Pan Chicken and Ratatouille Dinner

Name: Sheet-Pan Chicken and Ratatouille Dinner
Prep time: 20 min
Total time: 1 h
Yield: 4
Ingredients: 1 small eggplant, cut in 1/4-inch slices, then in cubes (about 2 1/2 cups); 1 medium zucchini, cut in half lengthwise, then in 1/2-inch slices (about 1 1/4 cups); 1 medium red or yellow bell pepper, chopped in 1-inch pieces (about 1 cup); 1/2 medium red onion, cut in 1/2-inch wedges; 3 tablespoons olive oil; 2 teaspoons Italian seasoning; 1 1/4 teaspoons salt; 1 teaspoon fennel seed; 1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained; 4 boneless skinless chicken breasts (5 to 6 oz each); 1/2 cup shaved Parmesan cheese; 1/4 cup firmly packed fresh basil leaves; 2 teaspoons fresh grated lemon zest

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Sheet-Pan Chicken and Ratatouille Dinner

Prep 20 min
Total 60 min
Servings 4

Let’s shake up that weeknight dinner routine. Say hello to your new favorite sheet-pan meal, packed with all variety of roasted vegetables, tender chicken, Italian seasoning and a shaving of Parmesan cheese. It’s all of the elements found in a traditional ratatouille in the convenience of a sheet-pan meal that you can have on your table in under an hour.

By Tablespoon Kitchens

Updated October 4, 2019

Ingredients

1 small eggplant, cut in 1/4-inch slices, then in cubes (about 2 1/2 cups)
1 medium zucchini, cut in half lengthwise, then in 1/2-inch slices (about 1 1/4 cups)
1 medium red or yellow bell pepper, chopped in 1-inch pieces (about 1 cup)
1/2 medium red onion, cut in 1/2-inch wedges
3 tablespoons olive oil
2 teaspoons Italian seasoning
1 1/4 teaspoons salt
1 teaspoon fennel seed
1 can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, drained
4 boneless skinless chicken breasts (5 to 6 oz each)
1/2 cup shaved Parmesan cheese
1/4 cup firmly packed fresh basil leaves
2 teaspoons fresh grated lemon zest

Steps

1

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
2

In large bowl, mix eggplant, zucchini, bell pepper and onion wedges with 2 tablespoons of the oil and 1 teaspoon of the Italian seasoning, 3/4 teaspoon of the salt and the fennel seed. Place in single layer in pan. Roast 20 minutes. Remove from oven; stir in tomatoes.
3

In same bowl, mix chicken, remaining 1 tablespoon oil, remaining 1 teaspoon Italian seasoning and remaining 1/2 teaspoon salt; stir to completely coat. Make room among vegetables, and place chicken in pan. Roast 17 to 18 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and vegetables are very tender.
4

Top with cheese, basil and lemon zest.

Be mindful of cutting your vegetables in consistent sizes; this will get you an even bake in the end.
Bulk this dinner up by serving over rice or long shape pasta.