INGREDIENTS: 

• 1 Tbsp. Extra-Virgin Olive Oil

• 2 Garlic Cloves, Minced

• 1 Onioin, Thinly Sliced

• 1 Medium-Sized Eggplant, Cubed

•  1lb. Boneless Chicken Breasts

• 3 Cups Fresh Spinach

• 1 Can Diced Tomatoes

• 1 Tbsp. Italian Seasoning

• 1 Tbsp. Basil

• 1/2 Tsp. Ground Garlic

• 1/2 Tsp each salt & pepper

Directions:

In a large sauté pan over medium heat, heat oil &  garlic. Add sliced onion & eggplant & let cook for 5 minutes, stirring often until onions are translucent & eggplant is soft. Cut chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked. Add in spinach, mix & let cook until spinach wilts. Add in diced tomatoes & seasoning. Mix & let simmer for 7-10 minutes. Serve hot.