RATATOUILLE BAKED CHICKEN

Ratatouille Baked Chicken is a modern take on the classic Ratatouille. It is a wholesome main course that effortlessly blends the succulence of chicken thighs with a vibrant assortment of vegetables. Baked to perfection, this dish is a perfect combination of flavors, from the earthiness of eggplant to the freshness of tomatoes and the aromatic thyme. This baked chicken is a standout for both casual family dinners and special occasions. It is easy to prepare, tasteful, and a wholesome dish.

INGREDIENTS NEEDED:

3 skinless chicken thighs
1 ½ tbsp olive oil
1 medium eggplant, peeled and sliced into 1” cubes
1 large zucchini, diced in ½” chunks
1 medium yellow bell pepper, sliced in ½” squares
4 medium tomatoes, cut into ½” chunks
1 small yellow onion, cut into large chunks
4 garlic cloves, minced
1 ½ tsp tomato paste
1 ½ tsp fresh thyme, chopped
¾ cup fresh basil leaves, chopped
Black pepper, to taste
Salt, to taste

HOW TO MAKE THIS RATATOUILLE BAKED CHICKEN :

Step 1. Rinse chicken under fresh water and pat dry using a paper towel. Season with pepper and salt on all sides of the chicken.

Step 2. Add ½ tbsp of olive oil in a Dutch oven over medium-high heat.

Step 3. When oil is hot, add chicken and cook for 5 minutes or until chicken turns brown, then flip and continue to cook for 3 minutes until the other side starts turning brown; remove from Dutch oven and set aside.

Step 4. Decrease the heat to medium, and add the remaining oil to the Dutch oven. When the oil gets hot, add onion, garlic, and salt, and stir for 3 minutes until the veggies are soft.

Step 5. Add eggplant and stir for 5 minutes or until it begins to soften.

Step 6. Add thyme and tomato paste, stirring for an additional minute.

Step 7. Add zucchini, bell pepper, and tomatoes, and continue to cook for 10 minutes while stirring.

Step 8. Add the cooked chicken back to the Dutch oven and stir to cover it with vegetables.

Step 9. Place in the preheated oven at 400 degrees and bake uncovered for 20 minutes.

Step 10. When ready, remove from oven and allow to rest for 10 minutes.

Step 11. Garnish with fresh basil and serve hot.

Yield: 4

RATATOUILLE BAKED CHICKEN

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this dish is a perfect combination of flavors, from the earthiness of eggplant to the freshness of tomatoes and the aromatic thyme.

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

• 3 skinless chicken thighs
• 1 ½ tbsp olive oil
• 1 medium eggplant, peeled and sliced into 1” cubes
• 1 large zucchini, diced in ½” chunks
• 1 medium yellow bell pepper, sliced in ½” squares
• 4 medium tomatoes, cut into ½” chunks
• 1 small yellow onion, cut into large chunks
• 4 garlic cloves, minced
• 1 ½ tsp tomato paste
• 1 ½ tsp fresh thyme, chopped
• ¾ cup fresh basil leaves, chopped
• Black pepper, to taste
• Salt, to taste

Instructions

1. Rinse chicken under fresh water and pat dry using a paper towel. Season with pepper and salt on all sides of the chicken.
2. Add ½ tbsp of olive oil in a Dutch oven over medium-high heat.
3. When oil is hot, add chicken and cook for 5 minutes or until chicken turns brown, then flip and continue to cook for 3 minutes until the other side starts turning brown; remove from Dutch oven and set aside.
4. Decrease the heat to medium, and add the remaining oil to the Dutch oven. When the oil gets
hot, add onion, garlic, and salt, and stir for 3 minutes until the veggies are soft.
5. Add eggplant and stir for 5 minutes or until it begins to soften.
6. Add thyme and tomato paste, stirring for an additional minute.
7. Add zucchini, bell pepper, and tomatoes, and continue to cook for 10 minutes while stirring.
8. Add the cooked chicken back to the Dutch oven and stir to cover it with vegetables.
9. Place in the preheated oven at 400 degrees and bake uncovered for 20 minutes.
10. When ready, remove from oven and allow to rest for 10 minutes.
11. Garnish with fresh basil and serve hot.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 350Total Fat: 15gCarbohydrates: 20gProtein: 28 g