Rotisserie chicken has a great flavor and is so convenient! Make sure to peel the skin off to avoid too much fat!
Chicken Ratatouille PitaCourse: LunchDifficulty: Easy
2 Tablespoon Olive Oil
3 Cloves Garlic, Minced
2 Teaspoon Dried Parsley
1 Eggplant, Diced into 1/2-inch Pieces
Salt, to Taste
2 Zucchini, Sliced
1 Large Onion, Sliced into Rings
2 Cups Fresh Mushrooms, Sliced
1 Green Bell Pepper, Sliced
1 Skinless Rotisserie Chicken, Shredded
1/2 Cup Colby Cheese, Shredded
2-3 Tablespoon Tomato Sauce
4 Pita Pockets
- Preheat oven to 350 degrees F (175 degrees C). Coat bottom and sides of a 1 1/2 quart casserole dish with 1 tablespoon olive oil.
- Heat remaining 1 tablespoon olive oil in a medium skillet over medium heat. Sauté garlic until lightly browned. Mix in parsley and eggplant. Sauté until eggplant is soft, about 10 minutes. Season with salt to taste.
- Spread eggplant mixture evenly across bottom of prepared casserole dish. Sprinkle with a few tablespoons of tomato sauce. Spread zucchini in an even layer over top.
- Bake for 45 minutes.
- Toast pita pocket and melt Colby cheese on one of the inside surfaces. Stuff with cold shredded chicken and ratatouille (either hot or chilled). Fold and serve.