Instructions

• Place a large pot over medium-high heat and add 1 tablespoon of olive oil. Toss the chicken with ¼ teaspoon of salt and black pepper, then add to the pot in an even layer. Cook the chicken for 3-4 minutes, stirring occasionally, or until the chicken has lightly browned on all sides. Once cooked, transfer the chicken to a plate and set aside.
• In the same pot, reduce the heat to medium and add the remaining 2 tablespoons of olive oil. Add the onion, garlic, thyme, parsley, remaining ¼ teaspoon salt, and black pepper. Cook, stirring often, for 3-5 minutes, or until the onions are translucent.
• Add the eggplant, zucchinis, and bell pepper. Cook for 5-7 minutes, stirring often, until the eggplant and zucchinis have started to soften.
• Now add the rice, diced tomatoes with their juices and broth, and stir to combine. Return the chicken to the pot and stir to combine. Then reduce the heat to low, cover the pot with a lid and cook for about 30 minutes, stirring occasionally, until all of the liquid has been absorbed. Serve immediately.