1. Toss in 2 teaspoons coconut oil, roast veggies and chicken on a large flat, rimmed baking sheet at 400 degrees f. for 15 minutes, then turn peppers and roast 5 additional minutes. Take veggies out if chicken is still pink, and leave chicken back in until cooked through.
2. Sauté spinach in a separate pan and mix into the onion and pepper mixture.