Ratatouille chicken casserole

A gluten-free, low-fat, low-carb, and healthy Mediterranean-inspired chicken casserole.  Combining lean seared chicken breasts with a colorful array of diced vegetables, olives, and a savory tomato-herb mixture, for an easy, flavorful meal.

This recipe is perfect for the health-conscious and seniors wanting the health benefits of a vegetable-centric meal but aren’t vegetarian.  The dish avoids red meat and is a hearty lunch or dinner.   This is a small batch recipe for two; therefore, it is great for having a meal with minimal leftovers or none.

Approximate Prep Time:

  • 20 minutes

Approximate Cooking Time:

  • 50 minutes Servings: 2

Required Equipment:

  • Oven-safe dish
  • Skillet
Ratatouille chicken casserole For Two
Ratatouille chicken casserole for 2

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 eggplant
  • 1 zucchini
  • 1 yellow bell pepper
  • 1 orange bell pepper
  • 2 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes (preferably no-sugar-added)
  • 1 tablespoon tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil •          1/4 cup olives, sliced
  • Salt and pepper to taste
  • Fresh basil or parsley for garnish

Preparation Directions:

  1. Thinly slice the eggplant and zucchini, dice the yellow and orange bell peppers, and mince the garlic. Set aside. Preheat the oven to 350°F (180°C).
  2. Season the chicken breasts with salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken on both sides for about 3-4 minutes per side, ensuring a browned exterior to retain moisture. Remove the chicken from the skillet and set aside.
  3. combine the diced tomatoes, minced garlic, tomato paste, olives, and spices in a mixing bowl. Season to taste before pouring half of it into the oven-safe dish.
  4. Arrange the vegetables in the dish, alternating between colors. Add the remaining diced tomatoes mix and place the seared chicken on top.
  5. Cover with a lid or aluminum foil. Bake for 45-50 minutes or until the chicken reaches an internal temperature of 165°F (74°C), and the vegetables are tender.

Cook’s Notes:

  • If the dish appears dry during baking, add a bit more diced tomatoes or a splash of chicken broth to maintain moisture.
    • The herbs can be replaced with 1 tablespoon of dried Italian herbs.
    • Store leftovers in airtight containers in the refrigerator for up to 3-4 days.
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