Chicken Strips and Ratatouille layered over rice and seasoned with Garlic and Basil Salad Dressing
Ingredients
½ cup diced red onion
¼ cup + 3 tablespoons Wish-Bone EVOO Garlic and Basil Dressing, divided
½ cup diced bell pepper
1 small Japanese eggplant, diced
1 small zucchini, diced
1 small yellow squash, diced
2 Roma tomatoes, diced
½ cup baby portabella mushrooms, diced
11 ounces Frozen Tyson Grilled Chicken Breast Strips (approximately half of the 22-ounce bag)
3 cups cooked brown rice
¼ cup shredded Mozzarella cheese
Directions
Add diced onion and 1 tablespoon Wish-Bone EVOO Garlic and Basil Dressing to a skillet. Saute until the onion is tender, approximately 3 minutes.
Add the bell pepper, eggplant, zucchini, squash, mushrooms, and tomatoes to the skillet. Drizzle ¼ cup of Wish-Bone EVOO Garlic and Basil Dressing over the vegetables. Cook over a medium flame until fork tender, approximately 10 minutes.
Remove the vegetables from the skillet and set aside.
Add the frozen chicken and 2 tablespoons Wish-Bone EVOO Garlic and Basil Dressing to the skillet (Don't rinse the skillet first. The flavors from the vegetables and dressing will flavor the chicken). Cook over a medium flame until the chicken strips are heated through, approximately 5 minutes.
How to Serve Ratatouille Chicken Bowls:
Place ½ cup of cooked brown rice in the bowl.
Layer with 1 cup of ratatouille.
Top with chicken slices.
Sprinkle cheese over the top of each Ratatouille Chicken Bowl.
Recipe by Premeditated Leftovers™ at https://premeditatedleftovers.com/?p=39041