Heat 2 tablespoon coconut oil in frying pan over medium heat.
Add 1 tablespoon minced garlic, 1/2 cup whole kernel corn, 2 cups fresh kale (torn), and 1 apple (chopped) to the pan, then cook over medium heat until kale is wilted and apple and corn are lightly browned. Remove from pan and set aside
Add 1 chicken breast (cut into bite-sized pieces) to pan and saute until cooked through (an internal temperature of 165 degrees Fahrenheit).
Combine 1 cup red quinoa (prepared), reserved vegetable mixture, and chicken in a serving bowl.