Thin slice chicken breasts to a little thicker than ⅛-inch thin. Season with coconut aminos, arrowroot, baking soda, pepper and salt, and olive oil. Gently mix well and set aside in the fridge while preparing other ingredients.

Dice zucchini and yellow squash to triangle cube shape that’s a little larger than ½ inch at widest point. Try your best to dice them to similar sizes. Finely chop garlic. Set the ingredients aside.

In a well-heated large stainless steel skillet or cast iron, add 2 tbsp cooking fat. Sear the chicken breasts in one even layer in the skillet over medium-high heat without disturbing until they are in golden brown color (about 3 mins.) then use a fish spatula to flip and sear the flip side (about 2 mins.). The chicken should be almost cooked through before setting them aside along with the pan juice and oil in the skillet.

Use the same skillet over medium to medium-high heat, add 1.5 tbsp cooking fat. Add garlic and chili pepper flakes. Season with a small pinch of salt and saute until fragrant (about 8 seconds). Add zucchini and yellow squash, season with another pinch of salt, keep sauteing until the squash turn softer but not mushy (about 4-5 mins.). Your skillet should not be watery at this point. Add ¼ + ½ cup pitted green olives and chicken to the skillet. Keep stir-frying until the chicken is completely cooked through.

Serve hot or in room temperature with broccoli or cauliflower fried rice, mashed sweet potatoes, or steamed rice for a gluten-free meal!