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.
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Ratatouille Chicken Casserole
Total Time: 60 minutes
Cook Time: 1 hours
saturated fat 2g
- 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
- Preheat oven to 400 F.
- 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.
- 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.