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

0.5 tsp Dried thyme

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

2 tbsp Fresh basil

PREPARATION

• 1

  Cut the chicken breast into 1-inch cubes and season with half of the salt and pepper.

• 2

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

• 3

  In the same skillet, sauté the diced onion and minced garlic until translucent and fragrant.

• 4

  Add the diced eggplant, zucchini, and bell pepper, cooking for 5-7 minutes until they begin to soften.

• 5

  Stir in the tomato puree, dried thyme, dried oregano, and the remaining salt and pepper.

• 6

  Return the chicken to the pan, cover, and simmer on low for 15 minutes until the vegetables are tender and the sauce has thickened.

• 7

  Stir in the fresh basil just before serving to maintain its bright flavor.