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Vegetable & Chicken Tian De Soleil

In southern France a “tian” refers to both an earthenware casserole and the actual vegetable-centric dish. A tian is a wonderful way to make the most of summer produce and leftover chicken; use this version as a base for jumping off to create your own favorite combinations.

Servings 6
Total Time: 1 hour and 30 minutes
Servings: 6
Total Time: 1 hour and 30 minutes


  • 1/4 cup olive oil, divided
  • 3 large shallots, thinly sliced
  • 4 cloves garlic, finely chopped
  • 1-1/2 cups chopped cooked  Just Bare style="font-weight: 400;">® chicken fillets
  • Coarse salt and freshly ground pepper to taste
  • 2 tablespoons fresh thyme leaves plus sprigs, divided
  • 3 to 4 medium (about 1 pound) Yukon gold or red new potatoes, unpeeled, cut into 1/4-inch slices
  • 2 medium zucchini, cut crosswise in 1/4-inch slices
  • 2 medium yellow summer squash, cut crosswise in 1/4-inch slices
  • 3 medium plum tomatoes
  • 1/3 cup fine dried whole-wheat bread crumbs
  • 1/3 cup shredded Parmesan or Gruyère cheese

Nutrition Facts

Servings 6

Amount Per Serving
Calories 290 Calories from Fat 42
% Daily Value*
Total Fat 14g 18%
Saturated Fat 3g 15%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 18%
Total Sugars 6g
Protein 16g
Calcium 14%Iron 16%
Vitamin C 65%Vitamin A 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  1. Heat oven to 375˚F. Lightly brush a 2-quart baking dish or casserole with oil. Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shallots and garlic; sauté about 6 minutes. Spoon into the bottom of the baking dish.
  2. Spread the chicken on top of the shallot mixture in an even layer.
  3. Begin arranging the sliced vegetables, alternating the layering in a concentric circle or in rows on top of the chicken. Fit them in tightly in a single layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Sprinkle with fresh thyme.
  4. Cover the baking dish with foil; bake 40 minutes or until the potatoes are tender. Mix the bread crumbs and cheese; season with salt and pepper. Sprinkle mixture over the top of the casserole.
  5. Bake, uncovered, for about 15 minutes or until golden brown. Heat through until internal temperature reads 165ºF. Garnish with thyme sprigs.