Low-Carb Sheet Pan Chicken Ratatouille
This colorful and nutritious sheet pan chicken ratatouille is juicy and infused with incredible Italian flavors. It's perfect for meal prep.
Servings 6 servings
Calories 335kcal
Equipment
- sheet pan
Ingredients
- 2 pounds Chicken Breast cut into chunks
- 1/4 cup Olive Oil divided
- 1 tbsp Dried Italian Seasoning Blend Divided
- 1 tbsp Minced Garlic divided
- Salt and Pepper to taste
- 1 medium Eggplant cut into quarters and sliced into 1-inch pieces
- 1 Yellow Squash halved and sliced into 1-inch wide pieces
- 1 Zucchini halved and sliced into 1-inch wide pieces
- 1 Red Bell Pepper Seeded and Sliced
- 1 small Red Onion halved and sliced
- 3 Roma Tomatoes Quartered in wedges
- 1/4 cup Fresh Basil
Instructions
- Preheat the oven to 425 degrees. Prepare a large rimmed baking sheet with parchment paper.
- In a bowl, mix together the chicken, 1 tablespoon olive oil, 1 teaspoon Italian seasoning, 1 teaspoon minced garlic, salt, and black pepper. Set aside.
- In a large bowl, toss together the eggplant, squash, zucchini, red bell pepper, onion, and tomatoes. Add the remaining olive oil, garlic, and seasonings. Toss again to distribute evenly.
- Transfer the vegetables to the prepared baking sheet. Over the vegetables, drop the chicken.
- Bake for 20 to 25 minutes or until the chicken is cooked through and the vegetables have reached your desired tenderness.
- Prior to serving, top the chicken and vegetables with the snipped basil.
Notes
Calories: 335
Net Carbs: 7 Net Carbs Per Serving
Net Carbs: 7 Net Carbs Per Serving