1/2 Red Pepper
1 Zucchini
1 OZ Low-Fat Feta or Goat Cheese
2 TSP Basil
1 TBSP Chopped Garlic
1 TSP Garlic Salt/Powder
1/2 Cup Balsamic vinegar
1/2 Cup Water
1-2 Handfuls of leafy greens (arugula, baby spinach, etc)
4 Oz Chicken Breast
1/4 Cup Red Onions
- Cut chicken into strips
- Sautee with 1/2 Cup Balsamic vinegar
- When chicken is almost cooked, add remaining ingredients (excluding leafy greens and cheese)
- Saute until vegetables reach desired tenderness
- Serve overtop of leafy greens
- Use any balsamic reduction as dressing
- Sprinkle cheese on top
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