1 Servings 12 min Cook
1 Tbsp Coconut Oil
6 Oz Chicken Breast
1/2 Cup Kidney Beans
1 Cup Green Beans
1 Cloves, minced Garlic
1/2 Medium (approx 2-3/4" long, 2-1/2" dia) Green Bell Pepper
1/4 Small Onions
1 Oz Roasted Red Peppers
2 Tsp Red Wine Vinegar
1 Tsp Soy Sauce
1 Leaf, whole Basil
Melt coconut oil in a pan over medium-high heat.
Dice chicken and add to the pan.
Cook for 7-12 minutes, or until cooked through and no longer pink; set aside.
Toss all ingredients together well.
Refrigerate until ready to serve.