Dice the chicken and season with olive oil, garlic, lemon juice, salt and pepper. Place in a bag or plastic box along with the marinade and leave in the fridge for 3 hours (optional).
Heat a tablespoon of ghee in a large pan. Sauté the minced garlic and onion in the oil for 1-2 minutes. Stir occasionally.
Add the chicken in and cook for 3 minutes on medium-high heat.
Add eggplant, mushroom and zucchini in. Cook for another 5 minutes. Stir regularly.
Put the spinach in and leave for 3 minutes more. Add extra salt if needed. When the leaves wilt, remove from the heat. Serve in a bowl and enjoy.