I put 2 heaping TBSP of coconut oil into a skillet and added:
1/2 of a red onion, diced
1 clove of garlic, peeled and sliced
I cooked this for 3-4 minutes on medium.
Then I added 1/2 cup sun dried tomatoes. ( I love the ones from nuts.com - they aren't in oil and are so moist and delicious)
I cooked the mixture another 3-4 minutes and then removed it from the pan and set it aside.
I put 2 more heaping TBSP of coconut oil into the skillet. (If you used sun dried tomato in oil, you may not need this much more oil)
I added 2 1/2 lbs boneless skinless chicken tenders. (If you have chicken breasts, just slice them into 3 or 4 pieces to make your tenders - sometimes this saves you a lot of money)
I cooked the chicken on a little higher heat, turning them and making sure they were done on all sides.
Next, I added several stalks of asparagus, broken into bite-sized pieces.
I returned the onion-garlic-tomato mixture back into the pan to warm.
1 tsp dried basil ( fresh would be even better but I didn't have it)
freshly ground black pepper, to taste
1 tsp organic black sesame seeds (optional, but oh, so good and healthy!)
Please notice I did not salt this recipe - there's PLENTY of salt in sun-dried tomatoes.
MY, how you've grown! BOTH of you!