NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 tbsp extra virgin olive oil

1 cup zucchini

1 cup eggplant

1 cup red bell pepper

0.5 cup tomato puree

0.25 cup yellow onion

1 clove garlic

0.5 tsp dried thyme

0.5 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Dice the chicken breast into 1-inch cubes and season with half of the salt, pepper, thyme, and oregano.

• 2

  Chop the zucchini, eggplant, bell pepper, and onion into uniform bite-sized pieces.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat and sear the chicken until golden and cooked through, then set aside.

• 4

  In the same skillet, add the remaining olive oil and sauté the onion, garlic, eggplant, zucchini, and bell pepper until they begin to soften.

• 5

  Stir in the tomato puree and the remaining dried herbs, then simmer on low heat for 10 minutes until the vegetables are tender.

• 6

  Fold the cooked chicken back into the skillet to warm through and garnish with freshly torn basil before serving.