There are two ways to make this recipe; oven or stove top.
Cut the chicken into bite sized pieces.
If chicken is raw, dice it and heat the butter or coconut oil in large skillet or wok until melted and cook chicken on medium-high heat until cooked through. (If chicken is pre-cooked, cook the vegetables in the butter first, then add the cooked, diced, chicken)
While the chicken is cooking, dice the apples and onion and thinly slice the fennel bulb into thin slivers.
Add the apples, onion, and fennel to the skillet or wok.
Add the spices, and saute over medium heat until all are cooked through and fragrant, approximately 10-12 minutes.
If using pre-cooked chicken, add the chicken, cook until warmed, and enjoy!
Preheat oven to 375°F.
Grease a large baking sheet with butter or coconut oil.
Dice the chicken into bite size pieces and place on baking sheet.
Dice the apples and onions into bite sized pieces and sprinkle on top of chicken.
Thinly slice the fennel bulb and sprinkle on top of onion/apple mix.
Sprinkle with spices and place in the oven.
Bake for 30-40 minutes, stirring halfway through, until chicken is completely cooked through.
Wrap this one in flatbread for hearty, filling breakfast.