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Chicken Breast with Mediterranean Salad

Yields1 Serving

Chicken Breast with Mediterranean Salad

 120 g Chicken Breast
 Cooking Spray
 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.

Nutrition Facts

Protein Serves 2

Servings 1

Amount Per Serving
% Daily Value *
Net Carbohydrate 5.5g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.