1 boneless, skinless chicken breast
1 medium carrot
1/2 medium yellow onion
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp fresh rosemary, chopped
1 Tbsp coconut aminos
salt, to taste
pepper, to taste
Using a sharp knife, cut the carrot and yellow onion into slices. Set them aside.
Pour a small amount of olive oil onto a saucepan over medium-high heat. Once hot, add the sliced vegetables and sauté them for about 8-10 minutes.
While the vegetables are cooking, add 1 Tbsp of garlic powder and 1 Tbsp of onion powder to them, along with some salt and pepper.
Add the garlic powder, onion powder, and chopped rosemary to the chicken breast making sure it’s evenly coated. Adjust to taste with some salt and pepper. Set it aside.
Once time has passed, remove the vegetables from the saucepan and set them aside. Place the chicken breast in the saucepan and cook for 6-7 minutes on each side.
Once the chicken is cooked through, add the vegetables back into the saucepan. Add the coconut aminos and let it cook for an extra 2 minutes.