Ratatouille Baked Chicken

This recipe is wonderfully flavorful, and the chicken was very tender.

Serves: 5– 7 Personal Points per serving.

WHAT INGREDIENTS YOU NEED TO MAKE THIS RATATOUILLE BAKED CHICKEN  :

2 Tbsp extra virgin olive oil
4 chicken thighs (skin removed)
Salt to taste
Black pepper to taste
1 small yellow onion (large chunks)
2 Tbsp minced garlic
1 large eggplant (peeled and cut into 1 inch pieces)
1 Tbsp tomato paste
1 Tbsp fresh thyme (finely chopped)
2 medium zucchini (diced in ½ inch pieces)
1 yellow bell pepper (cut in ½ inch squares)
5 vine-ripened tomatoes (diced in ½ inch sections)
1 C fresh basil leaves ( finely chopped)

HOW TO MAKE THIS RATATOUILLE BAKED CHICKEN :

Step 1. Preheat the oven to 400 degrees.

Step 2. Add ½ tablespoon to a large Dutch oven.

Step 3. Heat to a medium-high.

Step 4. Bring the olive oil to a shimmer.

Step 5. Using paper towels dry the chicken tenders on both sides.

Step 6. Season on both sides with salt and pepper.

Step 7. Add the chicken tenders to the dutch oven.

Step 8. Cook only on one side for 5 minutes or until it is browned.

Step 9. Flip the chicken tenders to the other side and continue to cook.

Step 10. Cook for 3 minutes or until this side is beginning to  brown.

Step 11. Remove the chicken tenders from the pan and set on a plate. Set aside.

Step 12. Lower the heat to medium. Add in the rest of the olive oil, onion, garlic with a dash of salt.

Step 13. Cook for about 3  minutes or until the vegetables are soft.

Step 14. Stir often.

Step 15. Add in the eggplant seasoned with salt. Cook for 5 minutes or until the eggplant begins to soften.

Step 16. Stirring occasionally.

Step 17. Stir in the tomato paste and thyme. Continue stirring for 1 minute.

Step 18. Continue to cook for 10 minutes, stirring often, while adding in the zucchini, yellow bell pepper, and tomatoes.

Step 19. Season with salt and pepper.

Step 20. Remove the dutch oven from the stove.

Step 21. Add in the chicken tenders. Cover with the vegetables.

Step 22. Put it in the oven uncovered, baking at 400 degrees for 20 minutes.

Step 23. Remove from the oven, allowing it to sit for 10 minutes.

Step 24. Garnish with basil.

enjoy

Ratatouille Baked Chicken

Yield: 5

Prep Time: 5 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 5 minutes

Print

Ingredients

• 2 Tbsp extra virgin olive oil
• 4 chicken thighs (skin removed)
• Salt to taste
• Black pepper to taste
• 1 small yellow onion (large chunks)
• 2 Tbsp minced garlic
• 1 large eggplant (peeled and cut into 1 inch pieces)
• 1 Tbsp tomato paste
• 1 Tbsp fresh thyme (finely chopped)
• 2 medium zucchini (diced in ½ inch pieces)
• 1 yellow bell pepper (cut in ½ inch squares)
• 5 vine-ripened tomatoes (diced in ½ inch sections)
• 1 C fresh basil leaves ( finely chopped)

Instructions

1. Preheat the oven to 400 degrees.
2. Add ½ tablespoon to a large Dutch oven.
3. Heat to a medium-high.
4. Bring the olive oil to a shimmer.
5. Using paper towels dry the chicken tenders on both sides.
6. Season on both sides with salt and pepper.
7. Add the chicken tenders to the dutch oven.
8. Cook only on one side for 5 minutes or until it is browned.
9. Flip the chicken tenders to the other side and continue to cook.
10. Cook for 3 minutes or until this side is beginning to  brown.
11. Remove the chicken tenders from the pan and set on a plate. Set aside.
12. Lower the heat to medium. Add in the rest of the olive oil, onion, garlic with
    a dash of salt.
13. Cook for about 3  minutes or until the vegetables are soft.
14. Stir often.
15. Add in the eggplant seasoned with salt. Cook for 5 minutes or until the eggplant begins to soften.
16. Stirring occasionally.
17. Stir in the tomato paste and thyme. Continue stirring for 1 minute.
18. Continue to cook for 10 minutes, stirring often, while adding in the zucchini,
19. yellow bell pepper, and tomatoes.
20. Season with salt and pepper.
21. Remove the dutch oven from the stove.
22. Add in the chicken tenders. Cover with the vegetables.
23. Put it in the oven uncovered, baking at 400 degrees for 20 minutes.
24. Remove from the oven, allowing it to sit for 10 minutes.
25. Garnish with basil.

Notes

Serving: 2 chicken thighs with ¾ cup of vegetables.

Serves: 5– 7 Personal Points per serving