Serves 4
Ingredients
- 1 tbs olive oil
- 4 boneless chicken breasts (each about 200g), skinned and cut in half
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and chopped
- 1 medium red pepper, de-seeded and diced
- 1 medium courgette, sliced
- 1 small aubergine, trimmed and cut into chunks
- 500g tinned chopped tomatoes
- 2 small red chillies
- ½ level tsp each dried basil, dried oregano, dried thyme
- 4 large green olives
- 2 level tbs chopped fresh parsley
Method
Heat the oil in a non-stick frying pan and brown the chicken breasts in it over moderate heat for 5 minutes on each side. Put them aside.
In same pan, fry onion and garlic for 5-6 minutes, stirring occasionally. Add the red pepper and cook for another 5 minutes, then add courgette and cook for another 5 minutes. Put vegetables with the chicken.
Using the same pan, cook the aubergine for 5-7 minutes, until browned. Return the chicken and the vegetables to the pan. Stir in the tomatoes, chillies, basil, oregano, thyme and olives. Bring to the boil and then simmer for 15 minutes.
Exchanges per Serving
5 protein
1 fat
