Servings: 10

4 Chicken Breasts 4 Chicken Breasts
½ c. Chicken Broth ½ c. Chicken Broth
2½ - 3 c. cooked Rice 2½ to 3 c. cooked Rice
5 c. Broccoli florets, cut small bite size 5 c. Broccoli florets, cut small bite size
1 Red pepper, diced 1 Red pepper, diced
1 can sliced Water Chestnuts (adds a nice crunch) 1 can sliced Water Chestnuts (adds a nice crunch)
½ c. unsweetened flaked coconut ½ c. unsweetened flaked coconut
1 c. Mayonnaise* 1 c. Mayonnaise*
4 eggs 4 eggs
¼ c. Coconut Milk ¼ c. Coconut Milk
1 T. Curry powder 1 T. Curry powder
1 t. Cinnamon 1 t. Cinnamon
1 t. Coriander 1 t. Coriander
1 t. Turmeric 1 t. Turmeric
1 t. Sea salt 1 t. Sea salt
½ t. Pepper ½ t. Pepper

Cut Chicken Breasts in thirds crosswise and place in a large saucepan with the ½ cup of chicken broth. Bring to a boil, then reduce the heat to low and simmer for 40 minutes. Remove chicken from broth and shred. Can be done ahead and refrigerated.
While Chicken is cooking, make rice if needed and using a very large bowl or even a large soup pot, combine the broccoli, pepper, water chestnuts and coconut. Add the Rice and Chicken when ready. Stir to combine.
In a medium bowl, combine the Mayonnaise, eggs, coconut milk and spices. Whisk well to combine, making sure eggs are completely incorporated.
Pour egg mixture over the Chicken and veggie mixture and stir well, making sure there are no dry spots.
Spoon mixture into a well greased 9 x 13 glass pan. Wet your hands and press the mixture evenly in the pan, making sure the top is level and firm. Bake at 350 for 40 minutes or until the top is beginning to brown and the center is firm.
Cool for 5 minutes and cut in half lengthwise and then crosswise to make 10 servings. Serve.
Leftovers can be individually wrapped in wax paper, placed in a freezer zip lock bag and will keep for several months. Micro cook on high to re-heat.

* Try my dairy and soy free Mayonnaise. 5 minute Mayonnaise ( Paleo, Whole 30)  * Try my dairy and soy free Mayonnaise. 5 minute Mayonnaise ( Paleo, Whole 30)