· Cut up one cooked chicken breast. (I made extras of grilled chicken the night before so I’d have one to cut up. It has great flavor this way, much better than boiled.)
· Add to the chicken one can of green beans, one can of low sodium cream of chicken soup (20 grams of carbs in the whole can – maybe use half a can and add sour cream or some heavy cream for more liquid), and some sea salt, pepper and garlic to taste.
· Put chicken and green bean mixture in the bottom of an 8 x 8 in glass baking pan.
· Put 3 eggs in a bowl and beat them.
· Add to the eggs: 1 cup of almond meal, ½ tsp of cream of tartar, ½ tsp of baking powder, and ¼ cup of heavy cream.
· Pour the eggs/almond meal mixture over the top of the chicken/green bean mixture.
· Bake at 425 for about 30 minutes (until the crust is brown to your liking)
