2 tsp extra virgin olive oil

1 small zucchini, sliced

1 cup diced red bell pepper

½ cup diced yellow bell pepper

½ cup fresh pineapple, diced

2 cloves garlic, minced

¼ cup vegetable stock, if necessary, for moisture

4 ounces boneless, skinless chicken breast, sliced

2 cups spinach

¼ cup cooked brown basmati rice, quinoa OR even better – cauliflower rice

1. Heat the olive oil over moderate heat in a large skillet or wok. Add zucchini, red and yellow peppers, pineapple and garlic. Cook until vegetables are tender, adding the vegetable stock if necessary.
2. Stir in the chicken and cook for a few minutes.
3. Add the spinach and cook until it is wilted and the chicken is cooked through. Serve on the rice/quinoa and cauliflower rice.

Nutrition information –

calories 402 | carbohydrates 43g | protein 29g | fat 12.7g |fibre 8g