Melt the cooking fat in a skillet over medium-high heat.
1 tbsp. cooking fat
Add the chicken and season to taste.
2 chicken breasts, Sea salt and freshly ground black pepper
Cook until the chicken is golden brown on all sides and cooked through.
Add the onion, garlic, and sun-dried tomatoes; cook until soft, about 4 minutes.
1 onion, 4 garlic cloves, ½ cup dried tomatoes
Pour in the stock and coconut milk, slowly bring to a simmer.
½ cup chicken stock, 1 cup full-fat coconut milk
Stir in the zucchini noodles and fresh basil, then cook for 3 to 4 minutes.
2 large zucchinis, 2 tbsp. fresh basil
Adjust seasoning and serve.