In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat for about 2 minutes. Add boneless skinless chicken breasts, seasoning lightly with kosher salt and black pepper. Sear for about 8 minutes until golden brown and cooked through. Remove and set aside.

In the same skillet, add another splash of olive oil if needed, and toss in 2 cups of broccoli florets. Sauté for about 3-4 minutes until bright green and slightly tender. Transfer broccoli to the plate with chicken to keep warm.

Add 1/2 cup of chopped yellow onion and 1/2 cup of sliced celery to the skillet. Cook for approximately 5-8 minutes until onion is translucent and fragrant.

Stir in minced garlic cloves and sauté for an additional 30 seconds. Keep an eye on the garlic to prevent burning.

Return chicken and broccoli to the skillet, spreading evenly. Pour in 1/4 cup of chicken broth and sprinkle with kosher salt and black pepper. Cook for about 5 minutes until warmed through.

In the final minute, whisk together 1/4 cup of coconut aminos and 2 tablespoons of vegetable sriracha in a small bowl. Pour into the skillet and toss gently to coat. Let mingle for a minute before serving.