I used the following ingredients for Stewed Summer Vegetables with Chicken:

2 cups of cooked chicken, shredded  (dark or white)
1/2 cup chicken stock
1 Tbsp Italian Seasoning (some combination of rosemary, thyme, basil, etc.)
1 medium zucchini
1 medium yellow squash
1 small eggplant (or half of a medium sized eggplant)
1 can diced tomato (14.5 oz)
1 shallot, chopped
2 garlic cloves, minced

Dice the zucchini, squash, and eggplant into 1″ pieces.  Heat 1 Tbsp of oil over medium heat in a pot/pan that has a lid.  Add the shallot and cook until translucent (3-4 minutes).  Add the garlic and cook for another 1-2 minutes.  Next, add the eggplant and the Italian seasoning.  Season with salt and pepper and cook for another 2 minutes.  Add the squash, zucchini, and diced tomato.  Cover and stew the veggies until they have softened (about 5 minutes).  Add the chicken and the chicken broth.  Cook until the chicken has heated through. 

Net Carb Count*:

*Note carb counts are estimated based on the products I used. Check nutrition labels for accurate carb counts.

Comments: After writing the recipe out it seems like there is a lot of clock watching, but it really isn’t that complicated.  You add the flavor elements in the beginning (shallot and garlic), then the eggplant (because the skins takes longer to cook), and then the other veggies and cook until softened.  I usually have some cooked chicken in the fridge so this was a perfect way to use up that chicken.  If you don’t already have cooked chicken this would be a great side dish too. Also, this would be good with any leftover grilled veggies you have from your Memorial Day BBQ.  Just add the veggies when you add the chicken and heat though.