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.