Quick and Easy Ratatouille Chicken Bowls
Chicken Strips and Ratatouille layered over rice and seasoned with Garlic and Basil Salad Dressing
Servings: 6
Ingredients
- 1/2 cup diced red onion
- 1/4 cup + 3 tablespoons Wish-Bone EVOO Garlic and Basil Dressing divided
- 1/2 cup diced bell pepper
- 1 small Japanese eggplant diced
- 1 small zucchini diced
- 1 small yellow squash diced
- 2 Roma tomatoes diced
- 1/2 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
- 1/4 cup shredded Mozzarella cheese
Instructions
- 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 1/4 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 1/2 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.