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Rosemary Coconut Chicken

Yields1 Serving

 1 lb pastured chicken breast, cubed*
 2 tbsp coconut oil
 2 tbsp fresh rosemary, chopped
 2 cloves garlic, minced
 sea salt and black pepper, to taste
1

Place the coconut oil in a large sauté pan over medium heat.

2

Once the oil is melted, add the garlic and rosemary and sauté until fragrant - about 1 minute.

3

Add the chicken and cook until chicken is cooked through – a meat thermometer reads 165 degrees F.