Mediterranean Vegetables with Chicken

Name: Mediterranean Vegetables with Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 chicken breasts (flatten); 2 tbsp olive oil; 1 onion (sliced); 3 cloves garlic; 400g eggplant (cubed); 250g capsicum (cued); 250g zucchini (sliced); 800g canned chopped tomatoes; 75g kalamata olives; salt & pepper; 2 sprigs thyme; 1 bay leaves; 1 handful basil leaves (plus extra to serve); 2 tbsp feta cheese (crumbled)

Felicity MacLeod

Prep 15 mins15m

Cook 30 mins30m

Serves 4

This is a tasty and easy to prepare dish to have during the week.

The other great thing about this dish is the majority of the vegetables have different names in Australia compared to the UK. The main veggies are eggplant (aubergine), zucchini (courgettes) and capsicum (pepper).

Ingredients

2 chicken breasts (flatten)
2 tbsps olive oil
1 onion (sliced)
3 cloves garlic
400 g eggplant (cubed)
250 g capsicum (cued)
250 g zucchini (sliced)
800 g canned chopped tomatoes
75 g kalamata olives
salt & pepper
2 sprigs thyme
1 bay leaves
1 handful basil leaves (plus extra to serve)
2 tbsps feta cheese (crumbled)

Instructions

Keep screen awake

1
In a large frypan, heat half the oil (1tbsp) and add the chicken. Cook for on each side until golden and set aside.
2
In the same frypan add the remaining oil and onion, sweat the oil for , then add the garlic, eggplant, capsicum and zucchini for a further (the onion should be transparent by then).
3
To the vegetable mixture add chopped tomatoes, olives salt and pepper and herbs and bring to the boil, then reduce heat for cook for a further or until the vegetables are cooked through.
4
Meanwhile, sliced the chicken breasts and once the vegetables are ready, stir through the chicken.
5
Serve Mediterranean Vegetables with rice, polenta or pasta and sprinkle mixture with crumbled feta and basil leaves.

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