I the veggies I sauteed came out absolutely amazing and would be incredible mixed in with pasta. That was my original plan, however, I was trying to keep dinner light tonight. Spaghetti squash with these veggies would have been another great choice too. I decided with zucchini noodles since I just made spaghetti squash a couple days prior. Also, you could mix these veggies in with rice and that would be delicious. My personal favorite choice would be with some penne. If you want to be a little healthier though and want to skip the pasta, try it this way because it is still so tasty and satisfying! The other thing, the only seasoning I used was salt and pepper, some crushed red pepper for heat... but that’s it! I love how light and healthy this dinner was :)

Zucchini hold a lot of water. I cooked them separately so all the extra liquid wouldn't water down the flavors in the pan holding the veggies. If you don't have a mandolin or a veggie spiralizer to cut your zucchini like I did, you can use a potato peeler to slice them lengthwise into ribbons.

Ingredients

• 2 chicken breasts, cleaned, fat trimmed, cut into small pieces

• 1 eggplant, cubed

• 1 sweet onion, sliced

• 2 zucchini, spiraled into "noodles"

• 1 carton of cherry tomatoes sliced ( or a cup or so of chopped Roma tomatoes)

• 4-5 cloves of garlic, minced

• olive oil

• salt

• pepper

• crushed red pepper

Instructions

1. Prep your veggies (just like the picture shown) Set aside.

2. Cut your chicken then sprinkle with salt and pepper. Set aside.

3. Heat two large pans. Drizzle them both with about 2 tablespoons of olive oil.

4. Once the pans are hot, over medium heat- start adding:

5. Pan 1- add the chicken, stir occasionally until cooked then set aside.

6. Pan 2- add crushed red peppers (if you like spicy) and onions. Stir to mix up and cook for a couple minutes then add the garlic and cook for another minute. Then add the eggplant and tomatoes, sprinkle salt and pepper over top then drizzle a little more olive oil and give a nice stir to combine. If it seems a little dry give another drizzle of olive oil. Stir occasionally until the eggplant is tender. Once eggplant is about done, add the chicken to the pan with all the veggies. Mix well and turn off heat.

7. Using the empty pan the chicken was in, put back on heat and add the zucchini (the pan should have enough olive oil from before, if not you may drizzle a little. Sprinkle salt and pepper, stir a little and let cook for just a couple minutes. It will get too mushy if you over cook.

8. Scoop some zucchini onto a plate then top with the chicken and veggie mixture.

9. If you are mixing with pasta, just add your finished noodles to the pan with all the chicken, eggplant and onions.

We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade.