NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

1 cup red bell pepper

0.5 cup yellow onion

2 cloves garlic

0.5 cup tomato puree

1 tbsp extra virgin olive oil

1 tsp herbes de Provence

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Slice the chicken breast into thin bite-sized strips and season with a pinch of salt and pepper.

• 2

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

• 3

  Add the remaining olive oil to the same skillet and sauté the diced onion and minced garlic until translucent and aromatic.

• 4

  Incorporate the cubed eggplant, sliced zucchini, and chopped red bell pepper into the skillet, cooking for 5-7 minutes until the vegetables begin to soften.

• 5

  Stir in the tomato puree, herbes de Provence, sea salt, and black pepper, then reduce the heat to low.

• 6

  Cover the skillet and simmer for 10 minutes to allow the flavors to meld and the vegetables to become tender.

• 7

  Return the cooked chicken to the pan, tossing gently to coat in the herb sauce and heat through.

• 8

  Garnish with freshly torn basil leaves before serving warm.