NUTRITION

SERVINGS

INGREDIENTS

5 oz chicken breast

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.5 cup crushed tomatoes

1 tbsp olive oil

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried herbes de provence

PREPARATION

• 1

  Cut the chicken breast into bite-sized pieces and season them with the sea salt and black pepper.

• 2

  Heat the olive oil in a large, heavy-bottomed skillet over medium heat until shimmering.

• 3

  Add the chicken pieces to the skillet and sear until golden brown on all sides, then transfer to a plate.

• 4

  In the same skillet, add the cubed eggplant, sliced zucchini, and chopped red bell pepper, sautéing for 8 minutes until softened.

• 5

  Stir in the minced garlic and dried herbes de provence, cooking for 60 seconds until the aroma is released.

• 6

  Pour in the crushed tomatoes and return the seared chicken to the pan, stirring to combine all ingredients.

• 7

  Reduce the heat to low and simmer for 15 minutes until the vegetables are tender and the sauce has thickened.