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Prep Time
10 mins
Total Time
35 mins


Compliments Balance Reduced Fat Chicken Strips
3 tbsp
vegetable oil
45 mL
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


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.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dinner Every Day Kid-Friendly

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
18 g
45 g
26 g
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