Sheet-Pan Chicken Ratatouille with Herbed Yoghurt and Feta Sauce

Name: Sheet-Pan Chicken Ratatouille with Herbed Yoghurt and Feta Sauce
Prep time: 25 min
Total time: 1 h
Yield: 4
Ingredients: 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; 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

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

Nutrition Information (Amount per serving)

Total Fat 26g 40%, Saturated Fat 8g 39%, Cholesterol 160mg 53%, Sodium 1070mg 45%, Potassium 920mg 26%, Total Carbohydrate 16g 5%, Dietary Fiber 3g 13%, Vitamin A 50%, Vitamin C 70%, Calcium 25%, Iron 20%, Vitamin D 8%, Vitamin E 15%, Thiamin 15%, Riboflavin 45%, Niacin 45%, Vitamin B6 50%, Folic Acid 20%, Vitamin B12 35%, Pantothenic Acid 15%, Phosphorus 45%, Magnesium 20%, Zinc 35%, Selenium 50%, Copper 15%, Manganese 25%

Nutrition Other (Amount per serving)

Calories 450, Calories from Fat 240, Trans Fat 0g, Monounsaturated Fat 13g, Polyunsaturated Fat 3 1/2g, Soluble Fiber 0g, Insoluble Fiber 2g, Sugars 10g, Protein 37g, Beta-Carotene 80%, Omega-3 0g, Carbohydrate Choice 1, Starch 0, Fruit 0, Other Carbohydrate 1/2, Skim Milk 0, Low-Fat Milk 0, Milk 0, Vegetable 2, Very Lean Meat 3 1/2, Lean Meat 0, Medium-Fat Meat 1, High-Fat Meat 0, Fat 4, Fruits 0c, Vegetables 1 3/4c, Grains 0oz-eq, Meat & Beans 4oz-eq, Dairy 1/2c, Fats & Oils 3tsp