This recipe is one of hubby's all-time favorite things that I make. He says it ranks right behind my paleo cake. Considering his, ahem, reformed sweet tooth I take that as quite the compliment!
2 lbs chicken breast
3 tablespoons extra virgin olive oil
1 eggplant, diced
2 zucchini, sliced
1 yellow squash, sliced
4 cloves garlic, minced
1 large yellow onion, chopped
1 teaspoon oregano
2 teaspoons basil
1 teaspoon sea salt
1 teaspoon black pepper
2 cans stewed tomatoes (read your labels!)
Boil or bake chicken breast until done. I often do this ahead on Sunday to make this recipe a snap for weeknight dinners. Cut up.
Heat skillet with olive oil and saute the onion and garlic.
Add eggplant, zucchini, and yellow squash along with the seasonings. Cook until soft. Add cooked chicken breast.
Add stewed tomatoes at the very end and cook until just heated. (You can also add the stewed tomatoes with the squash, but I prefer them not cooked to mush.)
This recipe serves my family of 5 with leftovers. I always cook too much and plan for leftovers on purpose. It just makes eating paleo so much easier for my family (we homeschool).
Let me know if you try it!