
Sheet-Pan Chicken Ratatouille with Herbed Yoghurt and Feta Sauce
- 25 Minutes Prep1 Hour Total
- 4 Servings
- 450 Calories per Serving
The traditional French favorite gets a new twist with this sheet-pan chicken ratatouille. And the Herbed Yoghurt and Feta Sauce adds bright, fresh flavor to the rich roasted chicken and vegetables.
Ingredient List
Ratatouille
- 1/4 cup olive oil
- 2 1/2 teaspoons herbes de Provence
- 1 1/4 teaspoons salt
- 1 medium yellow squash, cut in 1/4-inch slices (about 1 1/2 cups)
- 1 medium zucchini, cut in 1/4-inch slices (about 1 cup)
- 1 package (20 oz) boneless skinless chicken thighs (5 thighs)
- 1 cup thinly sliced yellow onions
- 1 cup multicolored cherry tomatoes
- 1 large red bell pepper, sliced in rings
Herbed Yoghurt and Feta Sauce
- 1 cup Mountain High™ original whole milk plain yoghurt
- 1/2 cup crumbled feta cheese
- 1/4 cup chopped fresh Italian (flat-leaf) parsley leaves
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon chopped fresh tarragon leaves
- 3 cloves garlic, finely chopped
Preparation
- Heat oven to 425°F. Spray 18x13-inch rimmed pan with cooking spray.
- In large bowl, mix 1 tablespoon of the olive oil, 1/2 teaspoon of the herbes de Provence and 1/4 teaspoon of the salt. Add squash and zucchini; toss to coat. Transfer to pan; spread in single layer. Roast 12 minutes; turn.
- Meanwhile, in same bowl, add remaining 3 tablespoons olive oil, 2 teaspoons herbes de Provence and 1 teaspoon salt; stir to combine. Add chicken, onions, tomatoes and bell pepper. Toss to coat. Add chicken to pan with squash and zucchini. Spread onions, tomatoes and bell pepper over chicken, squash and zucchini in pan.
- Roast 18 to 20 minutes or until vegetables are browned and juice of chicken is clear when thickest part is cut (at least 165°F).
- Meanwhile, in medium bowl, mix yoghurt and feta cheese. Stir in parsley, basil, tarragon and garlic. Serve with chicken and vegetables.
Tips
- The sauce is also delicious served with grilled meats and vegetables or even over scrambled eggs.
- Herbes de Provence is a dried herb blend that usually contains lavender buds, savory, rosemary, thyme, oregano and marjoram. It can be found in specialty grocery stores and through online spice retailers.
Nutrition Information
Servings: 4
Serving size: 1 Serving
Amount per serving (Calories ): 450
Food component / Nutrient | Amount | % Daily Value* |
---|---|---|
Total Fat | 26g | 40% |
Saturated Fat | 8g | 39% |
Trans Fat | 0g | % Value not available |
Cholesterol | 160mg | 53% |
Sodium | 1070mg | 45% |
Total Carbohydrate | 16g | 5% |
Dietary Fiber | 3g | 13% |
Soluble Fiber | 0g | % Value not available |
Sugars | 10g | % Value not available |
Protein | 37g | % Value not available |
Vitamin D | Value not available | 8% |
Vitamin E | Value not available | 15% |
Calcium | Value not available | 25% |
Iron | Value not available | 20% |
Potassium | 920mg | 26% |
Thiamin | Value not available | 15% |
Riboflavin | Value not available | 45% |
Niacin | Value not available | 45% |
Vitamin B6 | Value not available | 50% |
Vitamin B12 | Value not available | 35% |
Pantothenic Acid | Value not available | 15% |
Phosphorus | Value not available | 45% |
Magnesium | Value not available | 20% |
Zinc | Value not available | 35% |
Manganese | Value not available | 25% |
Selenium | Value not available | 50% |
Copper | Value not available | 15% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Exchanges
- Starch 0,
- Fruit 0,
- Other Carbohydrate ½,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 2,
- Very Lean Meat 3&½,
- Lean Meat 0,
- Medium-Fat Meat 1,
- High-Fat Meat 0,
- Fat 4,
- Fruits 0c,
- Vegetables 1&¾c,
- Grains 0oz-eq,
- Meat & Beans 4oz-eq,
- Dairy ½c,
- Fats & Oils 3tsp
Carbohydrate Choice
- Choices per serving1