NUTRITION

SERVINGS

INGREDIENTS

6 oz ground chicken

1 large egg

2 tbsp almond flour

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp dried oregano

0.5 cup marinara sauce

1.5 cup zucchini noodles

1 tsp olive oil

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a large mixing bowl, combine the ground chicken, egg, almond flour, garlic powder, onion powder, sea salt, black pepper, and dried oregano.

• 3

  Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat which can make it tough.

• 4

  Roll the mixture into 1.5-inch meatballs and place them evenly spaced on the prepared baking sheet.

• 5

  Bake for 15 to 18 minutes until the meatballs are golden brown and reach an internal temperature of 165°F.

• 6

  While the meatballs bake, warm the marinara sauce in a small saucepan over medium-low heat until it reaches a gentle simmer.

• 7

  In a medium skillet, sauté the zucchini noodles with olive oil over medium heat for 2 to 3 minutes until they are just tender.

• 8

  Carefully toss the baked meatballs into the warm marinara sauce to coat them thoroughly.

• 9

  Divide the zucchini noodles between plates, top with the meatballs and extra sauce, and finish with a garnish of fresh chopped basil.