NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken

1 large egg

0.5 tbsp almond flour

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp dried oregano

0.25 cup non-fat Greek yogurt

1 tsp lemon juice

1 tsp fresh dill

1 cup cucumber

PREPARATION

• 1

  Preheat oven to 400°F and line a baking sheet with parchment paper.

• 2

  In a large bowl, combine the ground chicken, egg, almond flour, sea salt, garlic powder, and dried oregano until well mixed.

• 3

  Roll the mixture into small, 1-inch meatballs and place them evenly on the prepared baking sheet.

• 4

  Bake for 12 to 15 minutes until the meatballs are golden brown and reach an internal temperature of 165°F.

• 5

  While the meatballs bake, whisk together the Greek yogurt, lemon juice, and chopped fresh dill in a small bowl to make the dipping sauce.

• 6

  Slice the cucumber into thick rounds to serve on the side or thread onto the skewers.

• 7

  Thread three to four mini meatballs onto each skewer and serve immediately with the chilled yogurt dip.