Directions:

 

Cut all vegetable and chicken breast. 
Heat coconut oil in large nonstick skillet on medium heat.

Add chicken.

Cook few minutes until it’s golden brown and cook trough. Remove chicken form skillet, keep it warm. 
Stir leek, zucchini, mushroom and broccoli into skillet.

Cook and stir until vegetables are tender-crisp (10-15 min). Add chicken and chili sauce. Cook and stir 5-10 minutes. Serve with bread, lettuce and tomato.