For this recipe, use free-range chicken because they are grain-fed and free of growth hormones and antibiotics and are, therefore, healthier for the IBS tummy. With any chicken dish, be sure to cook whatever kind of chicken you use well. As you become more familiar with this dish, you may find that you don't need to grease the pan.
Thanks to Michelle Gay from Australia for this quick and easy starter for one.
Preparation time: 15 minutes
Cook time: 35 minutes
Yield: 1 serving
4 ounces of chicken breast meat, diced
1 stalk of celery, diced
1 teaspoon olive or peanut oil
2 eggs
3/8 cup water
1 cup spinach
1/8 teaspoon each salt and pepper
1/4 cup cheese, onions, peppers, bacon, or other leftovers (optional)
Preheat the oven to 400 degrees. Grease a loaf pan and set aside.
In a skillet, heat the olive or peanut oil over medium heat. Add in the celery and cook for about 1 to 2 minutes.
Season the chicken with salt and pepper and add it to the skillet with about 1/4 cup of the water. Continue stirring until the chicken is cooked and remove from the heat.
In a separate bowl, whisk or beat the eggs and 1/8 cup of water with a fork. Add the spinach and any optional ingredients (if desired).
Place the chicken/celery mixture in the bottom of the loaf pan and cover with the egg/spinach mixture. Bake for about 20 minutes or until a knife comes out clean, meaning the egg is cooked.
Sprinkle the cheese on top of the dish as it bakes instead of mixing it in with the eggs. If the spinach is poking out and getting burned, you can add more eggs to cover everything up.
Per serving: Calories 301; Fat 15.8 g (Saturated 4.1 g); Cholesterol 478 mg; Sodium 548 mg; Carbohydrate 3.2 g (Fiber 1.4 g); Protein 35.6 g; Sugar 1.6 g.
