Melt the coconut oil in a large skillet over medium heat. Add chicken strips; sauté for 10 to 15 minutes or until juices run clear. Remove from skillet and set aside.
To the same skillet, add remaining ingredients (broccoli through almond flour). Reduce heat to low and simmer for 15 to 20 minutes or until vegetables are tender-crisp. Return chicken to the skillet; stir to heat through.
*Partially frozen chicken is easier to cut into strips.