Rustic Ratatouille With Chicken Strips

This is a very simple meal that is made in a one pan meal. It is so delicious -

• Ready In: 35 mins
• Serves: 4

Ingredients

• 16  chicken strips
• 3  tablespoons  vegetable oil
• 1  onion, chopped
• 2  cups eggplants, chopped
• 2  cups zucchini, chopped
• 1  teaspoon  dried italian herbs
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 (796 ml) can diced tomatoes, drained
• 3  cups  Baby Spinach
• 1⁄2 cup part-skim mozzarella cheese, shredded

Directions

1. Prepare chicken strips according to package directions. Meanwhile, heat oil in a large deep skillet or Dutch oven over mediumn heat. Add onion and cook, partially covered, stirring often, for 5 minutes. Add eggplant, Italian Seasoning, salt and pepper. Cook, partially covered, until golden, stirring often, about 3 minutes. Add zucchini; cook uncovered 5 minutes 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 minutes.
3. Stir in spinach and cook until wilted, about 3 minutes. Taste and adjust seasonings if necessary. Serve Ratatouille over chicken strips. Sprinkle each portion with cheese.