Chicken White Bean Ratatouille
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
16 oz Tyson boneless, skinless chicken breast 3 tbsp Extra Virgin Olive Oil 1 eggplant, unpeeled (approx 1-1 Eggplant, fresh 2 cup, sliced Zucchini 1 clove Garlic .5 serving 1 Med. Green Bell Pepper 1 medium (2-1/2" dia) Onions, raw 2 cup Del Monte Petite Cut Diced Tomatoes 2 cup White Beans - Goya Small white beans 4 tbsp Balsamic Vinegar 1 tsp Salt .5 tsp Black Pepper, ground (by MELISSA_X0) 1 tbsp Basil
Cut chicken into strips; cut eggplant into 1/2" chunks; chop onion and finely mince garlic; slice zucchini into 1/8" rounds; cut bell pepper into 1/2" squares. Heat oil in a large pot. Add chicken and saute over medium-high heat, stirring frequently until pink color has almost disappeared. Add eggplant, onion, garlic, zucchini and bell pepper. Continue sauteing, stirring frequently until vegetables are crisp-tender. Stir in tomatoes, beans, balsamic vinegar, salt and pepper. Cover and simmer 10-15 minutes, stirring occasionally. Serve over hot rice. Garnish with basil if desired.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user SPECK01.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user SPECK01.
Nutritional Info Amount Per Serving
- Calories: 279.5
- Total Fat: 9.9 g
- Cholesterol: 43.3 mg
- Sodium: 829.5 mg
- Total Carbs: 28.5 g
- Dietary Fiber: 9.0 g
- Protein: 23.0 g
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