This dish contains no sugar or starchy ingredients.
Ingredients
3 cup shredded
Chicken, cooked
(shredded)
4 cup
Broccoli florets
(fresh)
1 medium
White onion
(diced)
1 pinch
Sea salt, fine
(to taste)
1/4 tsp
Black pepper
(to taste)
8 medium mushroom(s)
White mushrooms
(sliced)
1 cup
Bone broth, Organic
(chicken)
1 cup
Coconut milk, sweetened
(full fat)
2 tbsp
Coconut oil
2 large
Egg
1/2 tsp
Nutmeg, ground
(optional)
Instructions
Preheat the oven to 350°F (177°C).
Grease a casserole pan with half the coconut oil and set aside.
Cook and shred chicken using 2 forks (purchase cooked organic rotisserie chicken from your local grocery store to save time).
Steam the broccoli until just barely cooked and set aside, uncovered.
In a saucepan melt the coconut oil, brown the onions, and season with salt and pepper.
Add the mushrooms, sauté until cooked, and move the pan off the heat.
Transfer the broccoli, mushroom, onions, and shredded chicken into the casserole pan distributing evenly.
Mix the bone broth, coconut milk, eggs, nutmeg with a generous pinch of salt and pepper in a bowl with a whisk and pour it over the contents of the casserole dish. Make sure the mixture is spread evenly and all the contents are covered.
Place the casserole in the oven and cook for 35 to 40 minutes chicken is cooked through (165F or 74C internal temperature).
Remove from the oven and let it cool for 5 to 10 minutes before serving.
Notes:
Nutrition Highlights
Chickenis a great source of lean protein which aids in muscle growth and repair!
