Ingredients

• 2 Tbsp. coconut oil
• 1 red onion, thinly sliced
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
• ¼ of 1 fresh pineapple, peeled, cored and cut into small chunks
• 1 cup zucchini, chopped
• 1 cup peapods
• 6 slices turkey bacon, chopped
• ¼ tsp. red pepper flakes
• Salt & pepper to taste

Instructions

• In a large pan, heat 1 Tbsp. coconut oil and stir fry onion until transparent.
• Heat the remaining coconut oil in skillet and add chicken. Cook until no longer pink.
• Add the remaining ingredients and sauté until veggies are soft.
• Serve over greens, brown rice or in a tortilla!

Notes

Mix it up by adding a ¼ cup of low-sugar BBQ sauce or 1 Tbsp. sesame oil!