One-Pan Chicken and Ratatouille
Serves 4-6
Nutrition per serving (if 6 servings) – calories: 342, fat: 13g (saturated: 2g), carbohydrates: 17g, protein: 40g, fiber: 5g, sugar: 10g, sodium: 945mg
You can substitute sweet zucchini for eggplant Use a heavyweight rimmed baking sheet; flimsy sheets will warp.
1 pound eggplant cut into 1-inch pieces
12 ounces yellow summer squash, cut into 1-inch pieces
2 red bell peppers, stemmed, seeded, and cut into 1-inch pieces
10 ounces grape tomatoes or 12 ounces cherry tomatoes
6 shallots, sliced thin
3 garlic cloves, sliced thin
2 tablespoons extra-virgin olive oil
Salt and pepper
4 (6-8 ounces) boneless, skinless chicken breasts, trimmed
2 teaspoons fresh thyme or 1 teaspoon dried
Zest from one lemon
½ cup pitted kalamata olives, halved
¼ cup thinly sliced fresh basil
Adjust oven rack to middle position and heat oven to 450 degrees. Toss eggplant, squash, bell peppers, tomatoes, shallots, oil, garlic, 1 teaspoon salt, and 1 teaspoon pepper together on a rimmed baking sheet and spread into an even layer. Roast until vegetables are slightly softened and charred in spots, about 30 minutes, stirring halfway through roasting.
Meanwhile, pat chicken dry with paper towels and season with thyme, salt, and pepper. Set aside.
Remove sheet from oven. Using a spatula, push vegetables to half of the sheet. Place chicken on the now-empty half of the sheet. Roast until chicken registers 160 degrees and vegetables have softened completely, about 15 minutes.
Remove sheet pan from oven and transfer chicken to a cutting board, tent with foil, and let rest for 5 minutes. Stir olives, lemon zest and half of basil into vegetables, transfer to a platter, and top with chicken. Slice chicken and arrange over vegetables. Sprinkle with remaining basil. Serve.
