Chicken White Bean Ratatouille

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.