• 1 tablespoon coconut oil
  • 1 pound chicken breast, trimmed and cut into bite-size pieces
  • 2 tablespoons dried oregano
  • kosher salt and black pepper
  • 1 cup onion, chopped
  • 1 cup carrots, chopped
  • 1 cup sugar snap peas
  • 4 cloves garlic, chopped
  • 1 cup mushrooms, chopped
  • 1 cup broccoli, chopped
  • 3 tablespoons of orange marmalade
  • 1/2 cup cranberry juice


1. Heat the oil in a saute pan over medium-high heat.

2. Season the chicken with the oregano, salt, and black pepper. Add the chicken to the pan and cook thoroughly, add the orange                  marmalade and cranberry juice and mix in with the chicken

3. Add the onion, garlic, broccoli, mushrooms, carrots and sugar snap peas to the pan and cook, stirring, until the onion is softened, 3 to      5 minutes.

4. Twenty minutes before serving, cook brown rice, whole wheat pasta or a sweet potato and serve.

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