6-8 boneless skinless chicken thighs
2 tbs coconut oil
6 cloves of garlic minced
¼ red onion minced
juice of 1 lemon
salt and pepper
Place raw chicken (fresh or frozen) in a pan. Cook on medium heat for 20 minutes, flip chicken so it cooks evenly. Take chicken off the stove and place it on a plate. I drain the chicken broth out of the pan and save it in a jar for future use.
Place the pan back on the stove on medium heat and add coconut oil, garlic, and onions. Sautee until onions are slightly browned. Salt and pepper the chicken and place it in the pan with the onions and garlic. Squeeze lemon juice on the chicken. Once chicken is slightly browned on both sides, turn the heat to low and let it simmer with the lid on for 20 minutes.