Hearty Chicken Stew

Finely chop the garlic. Cut the onion into eighths and put everything into a bowl.

• ½ Garlic clove (~ 0.1 oz)
• 1 Onion, red (~ 3 oz)

Cut the pepper into thin slices. Cut the eggplant and zucchini lengthwise into quarters, slice them and put everything in a bowl.

• ½ Bell pepper, yellow (~ 2.5 oz)
• ½ Eggplant (~ 5.6 oz)
• ½ Zucchini (~ 3.9 oz)

Finely dice the tomato and set aside.

• 1 Tomato (~ 4.2 oz)

Heat the canola oil in a non-stick frying pan over medium heat. Fry the chicken until golden brown and season with salt and pepper. Remove from the pan and set aside.

• 1 ⁠½ tsp Canola oil
• 8.8 oz Chicken breast
• Salt
• Black pepper

Add the canola oil into the pan. Fry the onions and garlic until the onions turn translucent.

• 1 ⁠½ tsp Canola oil

Add the pepper, eggplant, zucchini and fry for approx. 5 minutes.

Preheat the oven to 400 °F.

Stir in the vegetable broth, tomatoes, thyme, and lemon juice. Let simmer for approx. 7-10 minutes stirring occasionally.

• 3 ⁠½ Tbsp Vegetable broth
• 1 twig of Thyme, fresh (~ 0.1 oz)
• ½ Lemon (~ 1 oz)

Transfer the vegetables to a baking dish, place the chicken breast on top and bake for approx. 25 minutes.

Serve the Chicken with the vegetables.

Enjoy your meal!