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 spinach salad.GLUTEN FREE: No changes necessary.NUTRITION: 189 Calories; 8g Fat (38.1% calories from fat); 23g Protein; 7g Carbohydrate; 2g Dietary Fiber; 95mg Cholesterol; 112mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat.