LunchSucculent chicken sautéed in coconut oil with a medley of fresh veggies for a crunchy, savory experience.
Heat coconut oil in a large skillet over medium heat.
Add diced chicken breast and season with garlic powder, salt, and pepper. Cook for about 5-7 minutes until browned.
Stir in chopped mushrooms and broccoli florets, cooking until the veggies are tender, about 3-5 minutes.
Serve the mixture on a bed of lettuce leaves for a fresh wrap experience.
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