113.5oz can coconut milk (you can use lite, but it will be a bit more watery)
Preheat oven to 325°F.
Place the celeriac noodles into a food processor and pulse until rice-like. Add the celeriac rice to the bottom of a baking dish.
Season the chicken breasts generously with salt and pepper.
Heat half the olive oil in a large skillet over medium-high heat.
Add the chicken and sauté until cooked through, about 7 to 8 minutes per side. The chicken is done when juices run clear and it's no longer pink on the inside.
Transfer the chicken to a cutting board to cool. Use two forks, shred into bite-sized pieces. Add the chicken to the baking dish with the celeriac rice.
In the same skillet used to cook the chicken, heat the remaining olive oil.
Add the onion and sauté until translucent, 3-5 minutes. Add garlic, stir, and let cook for 1 minute or until fragrant. Add the mushrooms and sauté until mostly wilted, about 5 minutes. Add the spinach in batches and cook until wilted, about 3 minutes. Season the mixture with salt and pepper and transfer to the baking dish.
Whisk together the chicken broth, coconut milk, eggs, nutmeg and salt and pepper.
Toss the contents of the baking dish together to mix. Then, pour the mixture over the chicken and vegetables.
Bake for 45 to 50 minutes or until the egg mixture is set and a toothpick comes out clean.
Remove from oven and let cool for 5 minutes before serving.
Per serving (1 out of 6-8) - calories: 191, fat: 9g, saturated fat: 2g, carbs: 9g, fiber: 2g, sugars: 3g, protein: 18g, sodium: 160mg