Chicken Breast Ratatouille (with Tomato)

Cut the chicken breast and vegetables into bite-sized pieces.

Heat olive oil in a pan and sauté minced garlic.

Add the chicken breast and cook until the exterior is browned.

Add onion, eggplant, zucchini, and bell pepper, and stir-fry.

Add tomatoes, then season with salt and pepper.

Cover and simmer over low heat for about 10 minutes.

Garnish with basil or parsley to finish.