• 2 tbsp coconut oil, divided
  • 1 lb chicken tenders
  • 1 yellow onion, finely chopped
  • 1 tsp dried oregano
  • 1 lb Brussels sprouts, quartered
  • 1 lb celery, peeling and chopped into 1/2 inch cubes
  • 1 gala apple, chopped into 1/2 inch cubes
  • 1 tbsp finely chopped rosemary
  • 1 tbsp finely chopped garlic
  • 1 tsp ground cinnamon
  • 1 tbsp raw honey
  • 2 tsp apple cider vinegar
  • ¼ cup water
  1. Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chicken and onions, then sprinkle with oregano. Sauté for about 15 minutes, or until the onions are soft and chicken is cooked through. Set aside on a dish.
  2. Pour the remaining 1 tablespoon of coconut oil to the same skillet. Add the Brussels sprouts and sauté for 5 minutes. Stir in the chopped celery, apples, rosemary, garlic and cinnamon. Cook for another 10 minutes.
  3. Add the chicken and onions back to the skillet and pour in the honey, apple cider vinegar, and water. Cook until the water evaporates, about 2 minutes. Serve warm.