In a large skillet over medium heat, heat coconut oil. To the skillet, add the remaining 12 ingredients (chicken through coconut aminos) and stir. Cook for 10 minutes, until chicken is no longer pink in the center and vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION: Cauli-rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; salt and pepper to taste and fluff with a fork).NUTRITION: 224 Calories; 8g Fat (31.9% calories from fat); 25g Protein; 16g Carbohydrate; 3g Dietary Fiber; 95mg Cholesterol; 136mg Sodium. Exchanges: 0 Grain (Starch); 1 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.