In a large skillet, heat the oil over medium heat. To the skillet, add the garlic, and chicken. Season with salt and pepper and cook for 5 minutes, until chicken is brown.
Next, add the broccoli and cook an additional 5 minutes, until broccoli is bright green and chicken is cooked through and no longer pink in the center. Set aside.
In a large bowl, mix the remaining ingredients (coconut aminos through carrots) and the chicken and broccoli mixture. Toss and serve.
Notes
Serving Suggestion: Big Salad tossed with Leanne’s Basic Vinaigrette (1 head lettuce (any kind but not iceberg), torn, Salad veggies of choice, 2 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 garlic clove, pressed, Dried basil, to taste, Dried oregano, to taste:Directions- In a large bowl, toss together torn lettuce and salad veggies of your choice. In a small bowl, whisk together extra virgin olive oil, balsamic vinegar, garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)