Sheet Pan Italian Chicken and Eggplant

Ingredients

• •4 boneless, skinless chicken breasts
• •1 medium eggplant, cubed
• •2 cups cherry tomatoes
• •4 cloves garlic, minced
• •1/4 cup olive oil
• •2 teaspoons dried Italian seasoning
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup fresh basil, chopped
• •1/4 cup grated Parmesan cheese

Directions

1. 1Preheat oven to 425°F and line a large sheet pan with parchment paper.
2. 2Toss eggplant cubes and cherry tomatoes with olive oil, garlic, Italian seasoning, salt, and pepper on the sheet pan.
3. 3Arrange chicken breasts on top of the vegetables and season with additional salt and pepper.
4. 4Roast for 25-30 minutes until chicken reaches an internal temperature of 165°F and vegetables are tender.
5. 5Remove from oven and top with fresh basil and Parmesan cheese.
6. 6Let rest for 2 minutes before serving.

💡 Eggplant absorbs oil readily. Salt or pre-roast the cubes before sharing a tray with chicken so the vegetables brown without stealing all the fat.

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