Ingredients

1.

Chicken Breast Boneless Skinless Raw
460 g
2.

Olive Or Extra Virgin Olive Oil
1 tsp
3.

Salt
0.25 tsp
4.

Black pepper
0.25 tsp
5.

Onion powder
0.13 tsp
6.

Garlic powder
0.13 tsp
7.

Basil, dried
0.25 tsp
8.

Oregano, dried
0.5 tsp
9.

Thyme, dried
0.25 tsp
10.

Zucchini
2.5 oz
11.

Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D
2 oz
12.

Spinach
0.5 oz
13.

Feta cheese
2 oz
14.

Basil, fresh
4 leaf
15.

Salt
0.25 tsp
16.

Black pepper
0.25 tsp
17.

Oregano, dried
0.5 tsp
18.

Almond milk
0.25 cup
19.

Cream Heavy Whipping
2 fl oz
20.

Raw egg
2 large
21.

Salt
0.25 tsp
22.

Butter, unsalted
1 tbsp
23.

Lemon juice
1 tsp

Instructions

1.
Prepare the chicken breast by cutting it into 4-ounce pieces. Lay a piece of plastic wrap over the chicken breasts and pound them with either a wooden mallet or rolling pin. When the chicken is pounded down to a -inch thickness, remove the plastic and rub olive oil into the meat. Season the chicken with salt, pepper, onion powder, garlic powder, dried basil, dried oregano, and dried thyme. Marinate the chicken for at least 4 hours or overnight before you continue on to Step 2.
2.
When the chicken is done marinating, preheat your oven to 350 degrees. Place a baking rack on a sheet tray, and line the tray with aluminum foil to catch any drippings. Arrange the chicken breasts on the baking rack before sending them into the oven to cook for 45 minutes on a middle rack. While the chicken is cooking, you can prepare the casserole.
3.
Use a mandolin to thin-slice zucchini and mushroom into small rounds. You want the veggies to be thin enough to bake to tenderness in the oven but thick enough to avoid breaking apart. Add the sliced veggies to a large mixing bowl, followed by sliced spinach and chopped feta cheese. Toss the ingredients with chopped basil, salt, pepper, and oregano.
4.
Empty the contents into a clean glass baking dish. Four servings are made in a small, 7X5 baking dish in this recipe. Gently press the casserole filling down so the ingredients don t rise above the edge of the dish. In a small bowl, whisk together almond milk, heavy cream, eggs, and salt. Pour the batter into the casserole dish, and let the batter fill in all the crevices.
5.
Cover the dish with aluminum foil and bake in your oven for 30 minutes. Then, uncover the dish and cook for another 10 minutes. Look for a golden brown around the edges and sides of the casserole, and the egg should be completely baked through. Make sure all excess liquid has evaporated. Let the finished casserole cool for 5 minutes before slicing.