Mediterranean Chicken

Easy to prepare, quick to cook and lots of flavour!

2 tbsps olive oil
2 cloves garlic, minced
1 onion, diced or sliced
1 celery stalk, sliced
1 yellow pepper, diced
1  1/2 cups diced eggplant
zest and juice of 1/2 a lemon
1 tsp capers, with some brine
2 boneless, skinless chicken breasts, cubed
1 tsp dry oregano
salt and pepper to taste
1 cup chicken broth

Heat oil in a skillet and add onion, stirring until just lightly golden. Add chicken, salt, pepper and oregano and cook until chicken is no longer pink.

Add garlic and eggplant for 2-3 minutes.
Finally add the yellow pepper, celery, capers, lemon juice and zest. Simmer uncovered adding the broth in 1/3 cup increments, deglazing as you go for 5-10 minutes.

Serve over rice

Makes 2-3 servings