Ratatouille Chicken Medley Bake (Printable Version)
Tender chicken baked with zucchini, eggplant, bell pepper, and tomatoes topped with mozzarella and fresh basil.
# Everything You’ll Need:
→ Protein
01 -
4 boneless, skinless chicken breasts
→ Vegetables
02 -
1 medium onion, chopped
03 -
2 cloves garlic, minced
04 -
1 medium zucchini, sliced
05 -
1 medium eggplant, diced
06 -
1 bell pepper, chopped
07 -
2 cups diced tomatoes (canned or fresh)
→ Seasonings
08 -
1 teaspoon dried thyme
09 -
1 teaspoon dried oregano
10 -
Salt and black pepper to taste
→ Dairy
11 -
1 cup shredded mozzarella cheese
→ Garnish
12 -
Fresh basil leaves
→ Oils
13 -
2 tablespoons olive oil
# Steps to Cook:
01 -
Heat the oven to 375°F (190°C).
02 -
Warm olive oil in a large skillet over medium heat. Add chopped onion and minced garlic; sauté for 2 to 3 minutes until onions become translucent.
03 -
Add sliced zucchini, diced eggplant, and chopped bell pepper to the skillet. Cook, stirring occasionally, for 5 to 7 minutes until vegetables soften.
04 -
Season the vegetables with dried thyme, oregano, salt, and black pepper. Stir in diced tomatoes and simmer the mixture for 5 minutes.
05 -
Place chicken breasts evenly in a large baking dish. Pour the vegetable and tomato mixture over the chicken, distributing it uniformly.
06 -
Cover the dish with aluminum foil and bake for 25 minutes.
07 -
Remove the foil, sprinkle shredded mozzarella cheese evenly on top, then bake uncovered for an additional 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (75°C) and the cheese is bubbling and golden.
08 -
Top with fresh basil leaves before serving.
# Extra Suggestions:
01 -
Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (75°C).
02 -
Vegetables can be substituted according to seasonal availability or preference.
03 -
This dish can be prepared in advance and refrigerated before baking to save time.