Chicken Gumbo

Cook the chicken: In a large pot, heat the olive oil over medium heat. Add the chicken breast and cook until browned on both sides (about 5-7 minutes). Remove from the pot and set aside to cool slightly. Shred the chicken into bite-sized pieces.

Sauté the vegetables: In the same pot, add the onion, bell pepper, celery, and garlic. Sauté until softened (about 5 minutes).

Add the okra and tomatoes: Stir in the okra and tomatoes, cooking for another 3 minutes.

Season the gumbo: Sprinkle the paprika, thyme, and oregano over the vegetables. Season with salt and pepper to taste. Stir to coat everything evenly with the spices.

Simmer the gumbo: Add the low-sodium chicken broth to the pot and bring to a simmer. Reduce the heat to low and let it cook for 20-30 minutes, stirring occasionally.

Add the chicken back in: Add the shredded chicken back into the pot and simmer for another 5-10 minutes until everything is well combined.

Serve: Ladle the gumbo into bowls and serve over a small portion of brown rice or enjoy on its own.