NUTRITION

SERVINGS

INGREDIENTS

5 ounces Lean Ground Chicken

1 large Egg White

2 tablespoons Almond Flour

1 ounce Whole Wheat Spaghetti (Dry)

1 cup Canned Diced Tomatoes

1 teaspoon Olive Oil

1 clove Garlic

1/4 medium Onion

2 tablespoons Fresh Basil

1 teaspoon Dried Oregano

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F for roasting the garlic.

• 2

  Separate the garlic clove from its skin, drizzle with a tiny bit of olive oil, wrap in foil, and roast in the oven for 15-20 minutes until soft and fragrant.

• 3

  While the garlic roasts, combine lean ground chicken, egg white, almond flour, dried oregano, salt, and pepper in a bowl. Mix well to form a uniform mixture and shape into small meatballs.

• 4

  In a skillet over medium heat, lightly brown the meatballs on all sides until they are nearly cooked through, then remove from the heat.

• 5

  In a saucepan, heat the olive oil over medium heat and sauté the chopped quarter onion until softened. Add the roasted garlic (mashed) and stir in the canned diced tomatoes. Let the sauce simmer for 5-7 minutes to blend flavors.

• 6

  Add the browned meatballs into the sauce and let them finish cooking in the simmering tomato mixture for an additional 10 minutes.

• 7

  In a separate pot, cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

• 8

  Plate the cooked spaghetti, top with the chicken meatballs and generous spoonfuls of the roasted garlic tomato sauce, and garnish with fresh basil.

• 9

  Serve warm and enjoy your hearty, balanced meal.