Chicken Breast with Mediterranean Salad
120 g Chicken Breast
40 g Yellow Capsicum, sliced thinly
40 g Red Capsicum, sliced thinly
40 g Eggplant, sliced thinly
60 g Zucchini, sliced thinly
60 g Baby Spinach Leaves
15 ml Apple Cider Vinegar
15 ml Flaxseed Oil
Pan fry chicken breast in non-stick pan until cooked through and set aside.
Stir-fry capsicum, eggplant and zucchini until soft.
Place spinach leaves on serving plate, top with chicken breast, vegetable mix, oil and vinegar.
Protein Serves 2
- Amount Per Serving
- % Daily Value *
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.