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.