Trim the chicken breast and cut it into similar bite-size cubes. Pat away excess surface moisture, then season with mineral salt and black pepper to taste.

Heat a large uncoated stainless-steel or well-seasoned cast-iron skillet over medium heat. Add 2 to 3 tablespoons coconut oil. When the oil is melted and moves easily across the pan, add the chicken. Stir often until every piece is opaque and the largest cube has no translucent pink in the center. Transfer the cooked chicken to a clean plate or bowl.

Add 2 tablespoons coconut oil to the skillet. Add the carrots and celery. Cook, stirring every couple of minutes, until the carrots are brighter orange and the celery is glossy and slightly flexible. Transfer them to the holding bowl.

Add at least 1 tablespoon coconut oil and cook the cabbage as its own batch. Turn the ribbons from the bottom toward the center until they shrink, become glossy, and are tender while retaining a little structure. Transfer to the holding bowl.

Cook the zucchini and cauliflower as two separate batches, adding at least 1 tablespoon coconut oil before each. Remove the zucchini when the centers turn slightly translucent but the slices still hold their shape. Remove the cauliflower when the smallest cut sides show light color and a fork enters with slight resistance.

Add at least 1 tablespoon coconut oil and the mushrooms. Stir as they darken and release moisture. If they absorb the oil and the pan looks dry, add filtered water a spoonful at a time. Stop when the slices are glossy, flexible, and browned at the edges without sitting in liquid.

Return the chicken and all cooked vegetables to the skillet, or combine them in the large holding bowl. Toss until evenly distributed and hot throughout. Taste and adjust mineral salt and black pepper. Serve immediately.