Rustic Ratatatouille with Chicken Strips

Prep time: 10min
Total time: 35min
Serves: 4
16
Compliments Balance Reduced Fat Chicken Strips
3 tbsp
Vegetable oil
45 mL
1
Onion, chopped
2 cups
Each chopped eggplant and zucchini
500 mL
1 tsp
Dried Italian herb blend
5 mL
1/2 tsp
Each salt and pepper
2 mL
1/2 tsp
Each salt and pepper
2 mL
1 can
Compliments Diced Tomatoes, drained
796 mL
3 cups
Compliments Organic Baby Spinach
750 mL
1/2 cup
Compliments Balance Part Skim Mozzarella Shredded Cheese
125 mL
1/2 cup
Compliments Balance Part Skim Mozzarella Shredded Cheese
125 mL
calories
430
fat
18 g
carbs
45 g
protein
26 g

Directions

  1. Prepare chicken strips according to package directions. Meanwhile, heat oil in large deep skillet or Dutch oven over medium heat. Add onion and cook, partially covered, stirring often, for 5 min. Add eggplant, Italian seasoning, salt and pepper. Cook, partially covered, until golden, stirring often, about 3 min. Add zucchini; cook uncovered 5 min. longer.

  2. Stir in tomatoes and bring mixture to a boil. Reduce heat and simmer until juices are thickened and vegetables are tender, about 5 min.

  3. Stir in spinach and cook until wilted, about 3 min. Taste and adjust seasonings if necessary. Serve ratatouille over chicken strips. Sprinkle each portion with cheese.