Reduce fat chicken breast and light salad.

1.? Wash the chicken breast, remove the tendons, cut it into thin slices, add a little cooking wine, salt, olive oil, black pepper and white sugar and marinate for a while.

Pan-fry the chicken breast on medium heat until both sides are golden, slice the fried chicken breast and sprinkle with appropriate amount of pepper.

2. Boil the eggs with clear water for 8 minutes and slice them for later use.

3. Steamed purple potatoes 10 minute, peeled and diced. Wash broccoli, corn kernels and green beans and blanch them in boiling water. When cooking, you can add a proper amount of salt to the water to add flavor to the vegetables (immediately after blanching the vegetables, cool them to ensure the taste.

4. Carrots and cucumbers are peeled and washed and then cut into filaments for later use. After the cherry tomatoes are washed, they are cut into petals for later use.

5. Wash lettuce and shredded purple cabbage, spin dry and dehydrate, and tear them by hand.

6.? Finally, put all the above vegetables on the plate, which can be matched according to your own preferences. Put lettuce and purple cabbage on the bottom, then put fruits and vegetables in turn, put chicken breast and eggs on the top, and finally pour a small amount of salad dressing or vinegar juice according to your personal preferences.