NUTRITION

SERVINGS

INGREDIENTS

6.25 oz canned chicken

1 cup frozen mixed vegetables

0.5 cup frozen chopped spinach

0.5 cup roasted red peppers

0.5 cup canned white beans

1 large eggs

0.5 cup unsweetened almond milk

3 tbsp nutritional yeast

1 tsp olive oil

1 tsp garlic powder

0.5 tsp dried thyme

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0.13 cup gluten-free panko bread crumbs

PREPARATION

• 1

  Preheat oven to 350°F and lightly grease a small casserole dish with a touch of olive oil.

• 2

  In a large mixing bowl, whisk together the eggs, almond milk, nutritional yeast, garlic powder, dried thyme, onion powder, sea salt, and black pepper until smooth.

• 3

  Fold in the drained canned chicken, frozen mixed vegetables, squeezed spinach, chopped roasted red peppers, and white beans until evenly coated in the egg mixture.

• 4

  Transfer the mixture to the prepared casserole dish and spread it out into an even layer.

• 5

  Drizzle the 2 teaspoons of olive oil over the gluten-free panko bread crumbs in a small bowl and toss to combine, then sprinkle evenly over the top of the casserole.

• 6

  Bake for 35 to 40 minutes until the center is set and the panko topping is golden brown and crispy.

• 7

  Allow the bake to cool for 5 minutes before slicing into portions for meal prep or serving immediately.