– avocado oil – chicken breasts – sea salt – black pepper
Heat the avocado oil over medium-high heat in a large skillet. Once the skillet is very hot, add the strips of chicken breast and arrange them into an even layer.
Sprinkle the chicken with sea salt and pepper. Allow the chicken to brown undisturbed for 3 minutes. Stir the chicken and allow it to cook for another 3 to 5 minutes, or until the pieces have a nice golden crust.
Stir in the garlic, canned coconut milk, sun-dried tomatoes, and olives and bring the mixture to a full boil. Stir in the gluten-free flour until all the clumps are out and continue to cook the sauce at a boil until it is nice and thick, about 4 minutes.