NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

1 large egg

1 tbsp almond flour

1 tsp lemon zest

1 tbsp fresh parsley

0.5 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp extra virgin olive oil

0.5 cup marinara sauce

1.5 cup zucchini noodles

PREPARATION

• 1

  In a large mixing bowl, combine the ground chicken, egg, almond flour, lemon zest, chopped parsley, dried oregano, minced garlic, sea salt, and black pepper.

• 2

  Mix the ingredients gently by hand until just combined, taking care not to overwork the meat, and form into 6 to 8 uniform meatballs.

• 3

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

• 4

  Place the meatballs in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms.

• 5

  Pour the marinara sauce over the meatballs and reduce the heat to low.

• 6

  Cover the skillet with a lid and simmer for 5-7 minutes, or until the meatballs are cooked through to an internal temperature of 165°F.

• 7

  While the meatballs simmer, lightly sauté the zucchini noodles in a separate pan for 2 minutes or serve them raw for a refreshing crunch.

• 8

  Plate the zucchini noodles and top with the meatballs and extra sauce from the pan.