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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!