NUTRITION

SERVINGS

INGREDIENTS

4.5 oz Ground chicken

1 large Egg white

1 tbsp Almond flour

1.5 oz Dry chickpea pasta

0.5 cup Marinara sauce

1 tsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Dried oregano

1 clove Garlic

1 tbsp Fresh basil

PREPARATION

• 1

  Bring a large pot of salted water to a boil and cook the chickpea pasta according to package instructions until al dente.

• 2

  In a medium mixing bowl, combine the ground chicken, egg white, almond flour, sea salt, black pepper, dried oregano, and minced garlic.

• 3

  Gently mix the ingredients by hand until just combined, then form the mixture into 1-inch meatballs.

• 4

  Heat the olive oil in a large non-stick skillet over medium heat.

• 5

  Add the meatballs to the skillet and sear for 8-10 minutes, turning occasionally, until they are golden brown and cooked through.

• 6

  Add the marinara sauce to the skillet with the meatballs and simmer for 2-3 minutes until the sauce is hot and bubbly.

• 7

  Drain the pasta and divide it into serving bowls, topping with the meatballs and sauce.

• 8

  Garnish with fresh chopped basil and serve immediately.