2large boneless skinless chicken breast halvescubed
1cupchopped mushrooms
8eggsbeaten
1/4cupfull fat coconut milk
Sea salt and freshly ground black pepperto taste
1/4cupchopped onion
7ouncesdiced tomatoescanned
1teaspoonchopped fresh oregano
4cupsarugula
1small shallotsliced
1/4cupslivered almonds
1/4cupbalsamic vinegar
3tablespoonsolive oil
2teaspoonshoney
Instructions
Preheat oven to 375 degrees.
Melt 1 tablespoon of coconut oil in a large skillet over medium heat. Add chicken and mushrooms; cook and stir for 10 to 15 minutes or until chicken is no longer pink in the center.
Meanwhile, coat a large baking dish with remaining coconut oil; set aside. In a large bowl, whisk together next 6 ingredients (eggs through oregano). Stir in chicken and mushrooms then pour mixture into prepared baking dish; bake for 20 minutes or until eggs are firm.
In a large bowl, toss together arugula, shallot and almonds.
Prepare dressing: In a small bowl, whisk together remaining ingredients (vinegar through honey); salt and pepper to taste. Drizzle over salad then toss and serve with a generous portion of quiche.
Notes
SERVING SUGGESTION: Add a side of steamed asparagus. NUTRITION: 482 Calories; 35g Fat (65.3% calories from fat); 30g Protein; 12g Carbohydrate; 2g Dietary Fiber; 458mg Cholesterol; 359mg Sodium. Exchanges: 0 Grain (Starch); 3 1/2 Lean Meat; ½ Vegetable; 0 Fruit; 5 Fat; 0 Other Carbohydrates.