4 portions

2 tbsp ghee or coconut oil

½ sliced large onion 

½ diced red bell pepper

700 gr diced zucchinis 

700 gr cooked and shredded chicken breast

3 eggs

1 tsp oregano

½ tsp cumin

½ tsp all spices

½ tsp garlic powder

1 tsp sea salt

pepper to taste

4 tbsp nutritional yeast

2 tbsp chopped cilantro

Preheat the oven to 350º F. Grease a baking dish with a little coconut oil.

In a large skillet, heat the ghee and sauté the onion for a few minutes, add bell pepper and continue sautéing. Add zucchini and seasonings. Cook for about 3 minutes. Remove from heat and let cool a little.

Now add the shredded chicken and eggs previously beaten with a fork. Stir to combine.

Transfer to the prepared pan and sprinkle nutritional yeast on top. Bake for 30-40 minutes. Remove from oven and let rest 10 minutes. When serving, add cilantro.

Per serving 250 gr app

Cal: 365.9 P: 62.1 F: 17.5 Cb: 10