9) Skillet Coconut Chicken with Vegetables
Start with medium thickness boneless chicken breasts. Lightly oil the bottom of the skillet with coconut oil. Cut the chicken into medium sized pieces and place in the center of the skillet. Dice up your fresh veggies and put them in the skillet around the chicken. You can use what you have on hand or anything you like. Add chopped onions, peas, carrots, green beans, bell peppers, broccoli florets, or whatever you like. If you don’t have fresh veggies, you can substitute frozen vegetables. Add just a little bit of water so the veggies start to steam while the chicken begins cooking. Sprinkle in some salt, pepper, and a little parsley. Cover and cook until the veggies are tender, and the chicken is cooked through with no pink in the center. Stir halfway through so the flavors blend. Then turn the chicken over so each side browns evenly.
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