Using a large skillet, heat the olive oil, then add the chicken. Stir and turn until brown.
Add the onion, mushrooms, zucchini, eggplant, and green pepper. Let cook about 15 minutes, stirring occasionally until the vegetables are tender.
Now you are ready to add the tomatoes, garlic, basil, parsley and black pepper, stirring gently until mixed. Simmer for about five minutes until most of the liquid has evaporated.
Add salt and pepper according to taste.
When served, you can garnish with fresh chopped coriander leaves.
This is a healthy low carb meal.
Approximate food counts (per serving):
24 grams proteins,
22 grams carbs,
26 grams fats.
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