- Prep Time
- 10 mins
- Total Time
- 35 mins
- Serves
- 4
Ingredients
- 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 can
- diced tomatoes, drained
- 796 mL
- 3 cups
- baby spinach
- 750 mL
- 1/2 cup
- part skim mozzarella shredded cheese
- 125 mL
Method
Step 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.
Step 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.
Step 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.
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Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of recipe):
- Calories:
- 430
- Fat:
- 18 g
- Carbs:
- 45 g
- Protein:
- 26 g
