I'm back from Hawaii (which was an incredible experience I'll be sharing about next week) and continuing my travels in Bend, OR! This month is full of travel and adventure :).
Being on-the-go, it's always great to have some one-dish recipes in your back pocket.
One of my favorites is this Chicken and Spring Greens Gratin that's super healthy and delicious. It's perfect to slice individual servings to keep in the fridge or freezer for an instant meal when you're short on time!
1 c. whole grain (quinoa, brown rice, etc.)
2 c. water
1 T. + ½ t. sea salt
4 pastured eggs
1 T. extra virgin olive oil
¼ red onion, diced
Pepper, to taste
1 bunch Swiss chard (or other greens), chopped
4 oz. cheese, grated
18 oz. cooked chicken breast, cut or shredded
1. Cook grain, water, and 1 T. sea salt in a rice cooker, or stovetop according to directions.
2. Preheat oven to 375 F.
3. In a large bowl, whisk together eggs, oil, onion, ½ t. sea salt, and pepper.
4. Add chard, cheese, chicken, and cooked grain to the bowl. Mix until combined.
5. Pour into a prepared baking dish and bake for 25 – 35 min. or until gratin is set and top is golden brown.