Season the chicken breast to taste with sea salt and freshly ground black pepper.
2 chicken breasts
Melt ghee in a skillet over medium-high heat.
2 tbsp. ghee
Brown the chicken on both sides for 4 to 5 minutes and set aside.
Add the onion, garlic, and broccoli to the skillet and cook until soft, about 4 to 5 minutes.
1 red onion, 4 garlic cloves, 1 broccoli head
Pour in chicken stock and cook while stirring and scraping the bottom of the pan.
½ cup chicken stock
Add the chicken back to the pan, pour in the coconut milk, sprinkle the paprika, and adjust the seasoning to taste.
1 cup coconut milk, 1 tsp. paprika, Sea salt and freshly ground black pepper
Stir everything well and cook another 4 to 5 minutes.