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This came together really quickly and is easily adaptable to suit your preferences and diet pathway
1.
Heat oil over medium heat with sliced garlic. Allow to cook a few minutes until browned and crispy, but be careful not to overcook. Remove garlic and set aside.
2.
Season chicken and vegetables with paprika, garlic powder and soy sauce. Turn the pan up to medium high, and then add the chicken.
3.
Cook without moving for about 8 minutes and then flip. Continue to cook until cooked through. Remove chicken and set aside.
4.
Add your vegetables and sauté. You can also use a separate pan and sauté as the chicken cooks in 1 tbsp olive oil.
5.
Deglaze the pan with the chicken stock, and then add the soy sauce, coconut milk, lime and vinegar. Allow to simmer for a few minutes.
6.
Serve with quinoa or rice. Adding the chicken and vegetables on top and then the broth. Sprinkle with the garlic.
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Tip
For low carb, use quinoa or omit rice. For low fat, omit the fried garlic, use chicken breasts, and use low fat coconut milk.
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