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Place olive oil and garlic in a large skillet over medium high, heat. Saute for 2 minutes, then add chicken to the skillet and cook for 7-8 minutes, or until no longer pink and slightly browned on the edges.
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Add lemon juice, tomatoes, broth, oregano, salt, and pepper to the skillet. Bring to a boil and then reduce to a simmer for 3-4 minutes, or until the tomatoes are softened and the broth is mostly evaporated. Remove from heat.
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Place coconut oil in a medium sized skillet over medium high heat. Add onion and sauté for three minutes, or until translucent. And cauliflower rice and cook, stirring occasionally for 6 to 7 minutes, or until soft.