(6-8 whole servings or 12-16 canapés)
- 250 g chicken in strips
- 1 tbsp of olive oil
- 1 large zucchini, julienned
- 1 large carrot, julienned
- 8-10 spinach or bok choy leaves
- In a hot skillet, cook chicken in olive oil, stirring regularly, for 4 minutes.
- Season with salt and pepper. Add vegetables and cook covered for 4 minutes over medium heat. Allow to cool.
- Place spinach or bok choy leaf on mini and top with chicken and vegetable mixture.