Low Carb Chicken Ratatouille Bake
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit. Slice the zucchini and eggplant into half-inch discs. Slice the peppers into inch-wide strips. Slice the tomato into 4 even wedges. Arrange the prepared vegetables across a shallow oven tray.
Step 2
Nestle the chicken thighs in amongst the vegetables. Sprinkle over the garlic powder, onion powder, salt and pepper. Drizzle over the olive oil. Transfer the tray to the oven to roast for 35 minutes, turning the vegetables halfway through. The chicken should be completely cooked through and the skin golden. The vegetables should be soft and tender.
Step 3
Roughly chop the fresh basil. Divide the chicken and vegetables between individual serving plates and top with fresh basil. Serve with your preferred low carb sides.
Ingredients
- Chicken thigh with skin – 4 large
- Extra virgin olive oil – 2 tablespoon
- Basil – 2 tablespoon
- Zucchini – 0.5 medium
- Red pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Yellow pepper – 0.5 medium – 2 1/2″ diameter x 2 3/4″
- Eggplant – 0.5 medium
- Tomato – 0.5 large – 3″ diameter
- Garlic powder – 0.5 teaspoon
- Onion powder – 0.5 teaspoon
- Salt, sea salt – 0.25 teaspoon
- Black pepper – 0.13 teaspoon