1 teaspoon coconut oil or olive oil
1 clove garlic, minced
1/3 cup low sodium chicken stock
Juice of 1 lemon
1 1/2 tablespoons capers
1 tablespoon fresh parsley, chopped
1 small tomato, diced small
Place the coconut oil into a small saucepan set over medium heat.
Add in the garlic and cook for 1 minute. Stir in the chicken stock, lemon juice and capers. Cook until reduced to 1/4 cup (about 2 minutes).
Stir in the parsley and tomato. Spoon the sauce over your favorite grilled chicken or fish.