In a large skillet over medium heat, heat coconut oil. To the oil, add the chicken, garlic and salt and pepper. Cook for 10 minutes, until chicken is brown.
To the skillet, add the remaining ingredients (bell pepper through coconut aminos) and cook for 10 minutes, until vegetables are tender. Serve warm.
Notes
SERVING SUGGESTION: A big salad tossed with Leanne’s basic vinaigrette. (In a large bowl, toss together torn lettuce (not iceberg-no nutrition) and salad veggies of your choice. In a small bowl, whisk together 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, 1 clove pressed garlic and a pinch of dried basil and oregano; drizzle dressing over salad.)NUTRITION: 220 Calories; 8g Fat (31.9% calories from fat); 26g Protein; 14g Carbohydrate; 6g Dietary Fiber; 95mg Cholesterol; 193mg Sodium. Exchanges: 2 1/2 Vegetable; 1/2 Fat.