Italian Style Chicken
A simple dish full of the flavours of the Mediterranean, with sun dried tomatoes and olives giving richness, with the freshness of basil.
14.1 oz. (400g) chicken breasts
1 tbsp. coconut oil
1 red onion, sliced
1 cup (250g) eggplant, cubed
1 can 14.5 oz. (400g) chopped tomatoes
1 cup (100g) sun-dried tomatoes, drained, chopped
¼ cup (50g) olives, sliced
2 handfuls basil, chopped
salt & pepper
Cut the chicken breasts into bite size chunks. Heat the coconut oil in a pan and fry the chicken until browned and cooked throughout.
Add in the onion and eggplant and cook for another 2-3 minutes until onion is soft. Then add the chopped tomatoes and reduce the heat. Cover and simmer for 10 minutes.
Once eggplant is soft add the sun-dried tomatoes, olives and basil. Season with salt and pepper.
Serve garnished with fresh basil and rice or pasta.
Serves: 4 . Prep: 10 mins . Cook: 25 mins
Nutrition per serving: 260 kcal . 10g Fats . 16g Carbs . 28g Protein