Ingredients:
1 Tb coconut, avocado or MCT oil
1/4 tsp each crushed rosemary, lemon pepper, and basil
1.5 lb chicken breast, diced
1/4 cup sun dried tomatoes (if in oil; drain thoroughly)
2 zucchini, chopped
Directions:
1. Heat oil in a large pan over medium heat. Add rosemary, lemon pepper, and basil and heat through for 1 minute.
2. Add chicken and brown for 5 minutes. Add sundried tomato and continue cooking until chicken is almost fully cooked.
3. Add zucchini and cook for another 4-5 minutes, or until cooked through.
4. Serve immediately, or store for up to 3 days.
