6 servings

DOUGH

150 gr whole oats flour

¼ tsp sea salt

40 ml hot water

2 tbsp olive oil

1 beaten egg

FILLING

2 tbsp olive oil

¾ onion, chopped

720 gr small-cubed chicken breast

1 tsp cumin

2 tsp thyme

1 tsp complete seasoning

2 tsp sea salt divided

pepper to taste

200 gr sliced mushrooms

4 eggs

¼ cup almond milk

1 tbsp nutritional yeast

2 tbsp chopped cilantro

Preheat oven to 355º F.

In a bowl mix the flour and salt. Add the egg, oil, and hot water. With your hands form the dough. Let the dough rest for 15 minutes.

Cover with dough a 9-inch-diameter tart pan with removable bottom previously greased with a little olive oil. Prick dough with a fork. Bake for 5 minutes and set aside.

In a large skillet, heat the oil and cook the onion until it begins to brown. Add chicken and seasonings: cumin, thyme, complete seasoning, 1 teaspoon salt and pepper. Cook a few minutes and add the mushrooms. Cook a 2 more minutes. Set aside.

In a bowl beat the eggs. Add the almond milk, cilantro, the remaining teaspoon of  salt and pepper to taste. Add the onion and chicken mixture and stir to combine.

Pour the mixture over the dough, sprinkle with nutritional yeast and bake for 20 minutes.

Remove from oven and let it rest for 10 minutes before unmolding. When serving, garnish with cilantro.

Per serving

Cal: 379.7 P: 47.4 F: 19.2 Cb: 18.4