Ratatouille Chicken Casserole

In this mouth-watering Paleo ratatouille recipe, thinly sliced eggplant, zucchini, and bell peppers come alive when baked together with chicken breasts in a savory Italian sugar-free tomato sauce. This chicken casserole is oh so easy to put together, making it a great choice for a simple yet satisfying weeknight meal. Using a mandolin slicer is the easiest way to quickly slice the veggies, but a sharp knife will work just as well. To discover even more amazing Paleo casserole recipes (and hundreds of other easy and healthy Paleo diet recipe inspirations), please also visit our main Paleo Plan recipe page!

Ratatouille Chicken Casserole-3
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Ratatouille Chicken Casserole

Servings 4

Total Time: 60 minutes

Cook Time: 1 hours

Nutrition Information

calories 433

carbohydrate 18.8g

protein 58.9g

fat 14.8g

saturated fat 1.2g

cholesterol 148g

sodium 852g

potassium 1421g

fiber 7.6g

sugar 11.9g

Ingredients

  • 1 medium eggplant(s)
  • 1 medium bell pepper(s), red
  • 2 medium zucchini
  • 1 tablespoon(s) Italian seasoning
  • 2 cup(s) tomato sauce no-sugar added
  • 11/2 pound(s) chicken breasts, boneless, skinless or use tenders
  • 2 tablespoon(s) olive oil
  • 2 tablespoon(s) basil, fresh
  • 1/8 teaspoon(s) sea salt to taste
  • 1/8 teaspoon(s) black pepper to taste

Instructions

  1. Preheat oven to 400 F.
  2. Using either a mandolin slicer or very sharp knife, slice the vegetables as thinly as possible. In a medium casserole dish, layer the vegetables in any order until gone, seasoning with salt, pepper, and Italian seasoning between layers. It’s okay if the vegetables are packed slightly over the top; they’ll cook down considerably.
  3. Lay the chicken over top the vegetables and pour the sauce over top. Drizzle with the olive oil. Cover the dish tightly with foil, and bake for 45 minutes. Remove from oven and allow to sit covered for 10 minutes before uncovering and serving. Top with the basil before serving.

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