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prep time
10 min
cook time
35 min
ready time
45 min
Low Carb Chicken Ratatouille Bake
This one-pan Keto dinner is simple to prepare and loaded with flavorful protein and low carb veggies. Our quick and easy low carb recipe is prepared with tender zucchini, eggplant, juicy tomato, sweet bell peppers, garlic and onion powder and skin-on chicken thighs. Perfect for weeknight dinners when you are short on time.
Are Nightshade Vegetables Low Carb?
Nightshades are a group of vegetables and spices, which include potatoes, eggplants, tomatoes, bell peppers and pepper-based spices. With the exception of potato, nightshade vegetables and spices can be enjoyed on occasion as part of a healthy, balanced Keto diet. Nightshades do, however, sit at the higher end of the low carb vegetable scale, so consumption should be accordingly in line with your individual carb allowance.
Serving Suggestions
This one-pan Keto dinner is perfect served with some low carb Mediterranean-inspired sides. The chicken and vegetables would be delicious with a light side salad or steamed green vegetables. Alternatively, the recipe could be served with a portion of cauliflower rice or mash. Please be sure to adjust your macros to account for any changes or additions made to the recipe.
Net Carbs
6.9 g
Fiber
2.7 g
Total Carbs
9.8 g
Protein
31 g
Fats
20.9 g
352 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
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
Recipe Steps
steps 3
45 min
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.
