NUTRITION

SERVINGS

INGREDIENTS

5 oz ground chicken

1 large egg

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp garlic powder

1 tsp olive oil

0.5 cup mushrooms

0.25 cup full-fat coconut milk

1 tbsp fresh parsley

1 tbsp fresh dill

PREPARATION

• 1

  In a medium mixing bowl, combine the ground chicken, egg, almond flour, sea salt, black pepper, and garlic powder until well incorporated.

• 2

  Gently roll the mixture into small, uniform meatballs, about 1 inch in diameter.

• 3

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

• 4

  Add the meatballs to the skillet and sear for 3-4 minutes per side until they develop a golden-brown crust.

• 5

  Add the sliced mushrooms to the skillet and sauté for 2-3 minutes until they begin to soften.

• 6

  Pour in the full-fat coconut milk and stir gently to combine with the pan juices.

• 7

  Lower the heat and simmer for 5-7 minutes until the sauce has thickened slightly and the meatballs are cooked through.

• 8

  Stir in the fresh chopped parsley and dill just before serving to maintain their vibrant flavor and color.