Buffalo Chicken and Eggplant Sheet Pan

The heat from buffalo sauce and seasoning with a light ranch dressing on chicken thighs and fresh eggplant makes a fantastic and simple one pan meal. I was able to use eggplant fresh from a loved ones garden which made this dish even more special.

Recipe adapted from 2B Mindset

Ingredients:

6 boneless skinless chicken thighs with excess fat trimmed

1 large eggplant or several small eggplants sliced in ¼ inch slices

2 tablespoons buffalo seasoning blend

Olive oil spray

Buffalo sauce

Lightened ranch dressing (half dressing half water or lemon juice)

Directions:

1. Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil.
2. Place sliced eggplant in a single layer on half the baking sheet.
3. Place chicken thighs on the other half of the baking sheet.
4. Sprinkle buffalo seasoning over the eggplant and chicken.
5. Spray eggplant and chicken with olive oil spray.
6. Bake 30 minutes.
7. Place serving of eggplant and 1 chicken thigh on each plate.
8. Top with ranch dressing and buffalo sauce.
9. Enjoy!