- 2 tsp. coconut oil
- 1 small zucchini, sliced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- ½ pineapple, diced
- 1 clove garlic, minced
- ¼ cup water (if necessary for moisture)
- 4-6 ounces of boneless, skinless chicken breas, sliced
- 2 cups spinach
1.) Heat the oil over medium heat in a large skillet. Add the zucchini,
bell peppers, pineapple, and garlic. Cook until the vegetables are
tender, adding water if necessary.
2.) Stir in the chicken and cook for a few minute.
3.) Add the spinach and cook until it is wilted and the chicken is cooked.