Italian Chicken
Serves 4
14.1 oz. chicken breasts
1 tbsp. coconut oil
1 red onion, sliced
1 cup eggplant, cubed
14.5 oz. chopped tomatoes
1 cup sun-dried tomatoes, drained, chopped
¼ cup olives, sliced
2 handfuls basil, chopped
salt and pepper
Cut the chicken breasts into bite size chunks. Heat the coconut oil in a pan and cook the chicken until browned and cooked throughout.
Add in the onion and eggplant and cook for another 2-3 min. until onion is soft. Then add the chopped tomatoes and reduce the heat. Cover and simmer for 10 min.
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.