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Sheet-Pan Chicken and Ratatouille Dinner

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  • Prep 20 min
  • Total 60 min
  • Servings 4
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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 Oct 4, 2019
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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.

Expert Tips

  • tip 1
    Be mindful of cutting your vegetables in consistent sizes; this will get you an even bake in the end.
  • tip 2
    Bulk this dinner up by serving over rice or long shape pasta.

Nutrition Information

420 Calories, 19g Total Fat, 41g Protein, 21g Total Carbohydrate, 12g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
5g
26%
Trans Fat
0g
Cholesterol
100mg
33%
Sodium
1320mg
55%
Potassium
1170mg
33%
Total Carbohydrate
21g
7%
Dietary Fiber
6g
26%
Sugars
12g
Protein
41g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
45%
45%
Calcium
30%
30%
Iron
20%
20%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 3 Vegetable; 4 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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