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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.

Characteristics

Dinner Every Day Kid-Friendly

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
430
Fat:
18 g
Carbs:
45 g
Protein:
26 g