In a large skillet over medium heat, heat the coconut oil.
To the skillet, add the garlic, onion and chicken.
Stir and cook for 5 minutes, then add the remaining ingredients.
Reduce heat to low and cook for 20 minutes, or until chicken is cooked through 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: 240 Calories; 9g Fat; 26g Protein; 18g Carbohydrate; 7g Dietary Fiber; 49mg Cholesterol;
237mg Sodium. Exchanges: 3 Lean Meat; 3 1/2 Vegetable; 1 1/2 Fat.