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Summer's Chicken

Aug 18, 2016


  • 2 TBSP olive oil
  • 1 small onion, chopped
  • 1 eggplant, any variety, chopped into cubes
  • 2 small zucchini, chopped or sliced
  • 2 small summer squash, chopped or sliced
  • 3 cloves garlic, minced
  • 4 small tomatoes, fresh
  • 1/3 cup dry white wine
  • Salt and pepper
  • 2 drops hot sauce
  • ½ cup fresh chopped basil, or 1 T dried (use fresh if you can, it's a lot better)
  • 4 seasoned and cooked chicken breast, sliced, chopped, or cubed


  1. Heat oil in pan with onion. When onion is sizzling, add eggplant and cook for 5 minutes. Then add zucchini and squash, cook for 3 minutes.
  2. Push the vegetables out to the edges of the pan and cook the garlic in the center (may need to add a little olive oil) for 30 to 60 seconds.
  3. Dump the tomatoes in and stir to release juice and add in the wine. Cook until tomatoes are fairly well broken-down. The eggplant should be mushy.
  4. Now add the cooked chicken, salt, black pepper and hot sauce. Stir all together.
  5. Mix in the fresh basil, and take off heat.


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