The recipe is for one person
Low fat cooking spray
salt & freshly ground black pepper (I never use salt)
1 x 150g skinless boneless chicken breast fillet, diced
2 rashers lean back bacon, chopped
4 spring onions chopped roughly
8 cherry tomatoes halved
1 tablespoon balsamic vinegar
50g raw young spinach leaves or crispy salad leaves (I used a bag of crispy salad leaves from Asda).
Lightly coat a non stick frying pan with low fat cooking spray.
Season the chicken and add to the pan with the bacon, stir fry for 5 minutes until browned.
Mix the spring onions and tomatoes and fry for 2 minutes stirring occasionally. Add the balsamic vinegar and bubble for a few seconds then immediately spoon over the salad leaves in a serving bowl so that they just begin to soften and wilt.
Serve straightaway.
Serves 1
Low fat cooking spray
salt & freshly ground black pepper (I never use salt)
1 x 150g skinless boneless chicken breast fillet, diced
2 rashers lean back bacon, chopped
4 spring onions chopped roughly
8 cherry tomatoes halved
1 tablespoon balsamic vinegar
50g raw young spinach leaves or crispy salad leaves (I used a bag of crispy salad leaves from Asda).
Lightly coat a non stick frying pan with low fat cooking spray.
Season the chicken and add to the pan with the bacon, stir fry for 5 minutes until browned.
Mix the spring onions and tomatoes and fry for 2 minutes stirring occasionally. Add the balsamic vinegar and bubble for a few seconds then immediately spoon over the salad leaves in a serving bowl so that they just begin to soften and wilt.
Serve straightaway.
Serves 1
