Serves 4

14.1 oz. chicken breasts
1 tbsp. coconut oil
1 red onion, sliced
1 cup eggplant, cubed
14.5 oz. chopped tomatoes
1 cup sun-dried tomatoes, drained, chopped
¼ cup olives, sliced
2 handfuls basil, chopped
salt and pepper

Cut the chicken breasts into bite size chunks. Heat the coconut oil in a pan and cook the chicken until browned and cooked throughout.

Add in the onion and eggplant and cook for another 2-3 min. until onion is soft. Then add the chopped tomatoes and reduce the heat. Cover and simmer for 10 min.

Once eggplant is soft, add the sun-dried tomatoes, olives and basil. Season with salt and pepper.

Serve garnished with fresh basil and rice or pasta.

Crockpot Meals Guide

Do you ever feel like you’ve simply run out of meal ideas? Your schedule is full enough, and having the time to get creative in the kitchen seems like a pipe dream.

This is where the crockpot is a dream come true. Toss in your ingredients in the morning, go to work, and come home to a healthy, delicious, hot meal for you and your family. You have enough on your shoulders already...let me help you figure out what’s going to be on your plate this week.