Green Thai Curry with Chicken and Vegetables

Peel the onion and dice finely. Wash the vegetables thoroughly. Cut zucchini, eggplant, bell pepper, tomatoes, and cucumber into bite-sized pieces.

Cook the whole grain rice in salted water according to package instructions.

Heat 2 tbsp olive oil in a large pan or wok. Sauté the chicken meat and diced onion over medium heat for about 4 minutes.