Low-Carb Sheet Pan Chicken Ratatouille
If you’re in search of a wholesome, vibrant meal that the entire family will adore, look no further than this Low-Carb Sheet Pan Chicken Ratatouille. Bursting with rich Italian flavors, this dish combines juicy chicken with a colorful array of fresh vegetables, all roasted to perfection on a single sheet pan. It’s not only visually stunning but also incredibly simple to prepare, making it ideal for busy weeknights or relaxed family gatherings. Enjoy the hearty goodness without compromising on health or flavor—this recipe is bound to become a staple in your meal rotation!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 2 pounds chicken breast (cut into chunks)
- 1 medium eggplant (cut into quarters and sliced)
- 1 yellow squash (sliced)
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 small red onion (sliced)
- 3 Roma tomatoes (quartered)
- 1/4 cup olive oil (divided)
- 1 tbsp dried Italian seasoning (divided)
- 1 tbsp minced garlic (divided)
- Salt and pepper (to taste)
- 1/4 cup fresh basil for garnish
Instructions
- Preheat your oven to 425°F.
- In a bowl, combine chicken chunks with olive oil, Italian seasoning, garlic, salt, and pepper. Set aside to marinate.
- In another bowl, toss the chopped vegetables with remaining olive oil, garlic, and seasoning.
- Spread the vegetables on a baking sheet and place the marinated chicken on top.
- Bake for 20-25 minutes until the chicken is cooked through and the vegetables are tender.
- Garnish with fresh basil before serving.
Nutrition
- Serving Size: 1/6 of recipe (approximately 250g)
- Calories: 300
- Sugar: 5g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 80mg