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1 lb boneless chicken breasts, cut into 1 inch pieces
3 garlic cloves, finely minced
2 tsps dried rosemary
3 tsp olive oil
salt & pepper
2 zucchini, cut 1/2 inch rounds
1 eggplant,cut into 1/2-in cubes
1 can butter beans, rinsed and drained

Lightly coat 2 pans with cooking spray and heat to medium-high.

In medium bowl, combine chicken, garlic, rosemary, 2 tsp oil, 1/4 tsp salt, 1/8 tsp pepper; stir to coat well. 

In another bowl, toss eggplant and zucchini with remaining 1 tsp oil and season with salt and pepper.

Place chicken in 1 pan and cook until done. About 5 minutes on each side.

Place veggies in another pan and cook until done.