This easy sheet pan meal is perfect for late summer produce. This Ratatouille with Rosemary Baked Chicken is ready in under 40 minutes and your children will love trying a recipe that Cinderella would have enjoyed!
1 medium zucchini
1 medium yellow squash
1 medium eggplant
2 orange bell peppers
2 cups cherry tomatoes
2 garlic cloves, crushed
4 TBSP olive oil
1 lb chicken breast tenders
4 springs fresh thyme
3 springs fresh rosemary
1/2 tsp salt
1/2 tsp pepper
Preheat oven to 4ooF.
Spray a rimmed baking sheet liberally with cooking spray.
Cut the zucchini, yellow squash, eggplant, and orange peppers into equal bite sized pieces.
Slice the garlic into thick slices.
Place on the baking sheet, drizzle with olive oil, sprinkle with half of the salt and pepper and toss.
Tuck in the thyme sprigs around the pan and shake the pan to ensure that everything is on a single layer.
Roast in the oven for 20 minutes.
While the veggies are roasting, slice the tomatoes in half and season with chicken breasts with the remaining salt and pepper.
After the veggies have roasted for 20 minutes, carefully add the tomatoes to the pan and toss to coat (if it is looking little dry you can add a 1 TBSP more olive oil at this point).
Nestle the chicken breast tenders into the pan – you will need to crowd the veggies, but try to keep everything in a single layer.
Place a small sprig of rosemary on the top of each chicken breast tender.
Roast for an additional 15 minutes.
Serve with crusty bread and butter and Enjoy!