Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 4 boneless (, skinless chicken breasts, chopped)
  • 1 yellow onion (, sliced)
  • 3 zucchini ((about 1 pound), sliced into half moons)
  • 1 eggplant (, diced)
  • 1 yellow bell pepper (, sliced)
  • 1 green bell pepper (, sliced)
  • salt and fresh ground pepper (, to taste)
  • 3 to 4 garlic cloves (, minced)
  • 4 tomatoes (, sliced)
  • 8 to 10 basil leaves (, finely chopped)
  • 2 tablespoons fresh parsley (, chopped)

Instruction

  • Heat olive oil in a large non-stick skillet.
  • Season chicken with salt and pepper; add to skillet and cook until browned on all sides, about 2 to 3 minutes.
  • Add onion, zucchini, eggplant, and peppers; season with salt and fresh ground pepper.
  • Continue to cook over medium-high heat for about 12 to 15 minutes, or until fork-tender.
  • Add tomatoes, basil and parsley and cook for about 3 more minutes, or until heated through.
  • Taste for seasonings and adjust accordingly.
  • Serve on its own or over brown rice, quinoa, etc...