Preheat your oven to 450 degrees
Roast your chicken until cooked through to an internal temperature of 165 degrees, allow to cool and chop finely
Reduce the oven temperature to 400 degrees
Hard boil a dozen eggs, remove the shells and transfer them onto a baking sheet. Bake the egg shells in a 400 degree oven for 10 minutes and then pulse until smooth in a food processor
Cook the rice and oats according to manufacturers directions
Combine the finely chopped chicken, carrots and parsley with hard boiled eggs, rice, oats, pumpkin puree, flax seed, bone broth and powdered egg shells until evenly distributed
Divide into meals
Refrigerate up to 7 days worth of food and freeze any additional until ready to defrost and serve
Food can be served cold or slightly warmed in the microwave