1/2 Sliced red onion
1 Cup sliced mushrooms
2-3 cloves of garlic minced
Sauté until soft, add in 1/2 cup white cooking wine.
Add salt and pepper to taste.
Transfer to plate, set aside until finished with the next step.
Sautee 1-2 chicken breasts until 90% cooked.
Drizzle with 1 Tbsp. Balsamic vinegar and 1 Tbsp. Natural, Raw or Organic Agave.
Add in 1 Cup Spinach at this time and cook until soft.
When completely cooked, add veggies back on top and serve directly from the sautee pan to a plate. Enjoy!