NUTRITION

SERVINGS

INGREDIENTS

5.5 oz Chicken breast

1 cup Eggplant

1 cup Zucchini

0.5 cup Red bell pepper

0.5 cup Yellow onion

2 cloves Garlic

1 cup Crushed tomatoes

1 tbsp Extra virgin olive oil

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

  Heat the olive oil in a large skillet over medium heat.

• 2

  Add the cubed chicken breast, seasoning with half the salt and pepper, and sauté until golden and cooked through.

• 3

  Remove the chicken from the skillet and set aside.

• 4

  In the same skillet, add the diced onion and minced garlic, cooking until the onion is translucent and fragrant.

• 5

  Stir in the eggplant, zucchini, and red bell pepper, sautéing for about 8 minutes until the vegetables are tender yet firm.

• 6

  Pour in the crushed tomatoes and add the dried thyme, dried oregano, and the remaining salt and pepper.

• 7

  Return the chicken to the skillet, reduce heat to low, and simmer for 5 minutes to allow the flavors to meld.

• 8

  Finish by stirring in the fresh chopped basil and serve warm.