Ingredients
- 15 ml Apple Cider Vinegar
- 60 g Baby Spinach
- 120 g Chicken Breast
- 2 sprays Cooking Spray
- 40 g Eggplant (sliced thinly)
- 15 ml Flaxseed Oil
- 40 g Red Capsicum (sliced thinly)
- 40 g Yellow Capsicum (sliced thinly)
- 60 g Zucchini (sliced thinly)
Instructions
- 1. Pan fry chicken breast in non-stick pan until cooked through and set aside.
- 2. Stir-fry capsicum, eggplant and zucchini until soft.
- 3. Place spinach leaves on serving plate, top with chicken breast, vegetable mix, oil and vinegar.