NUTRITION

SERVINGS

INGREDIENTS

8 oz Ground chicken (93% lean)

1 tbsp Almond flour

1 tsp Garlic powder

1 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

2 cloves Garlic

0.25 cup Unsweetened cashew milk

1 cup Fresh baby spinach

1 tsp Fresh parsley

PREPARATION

• 1

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

• 2

  Form the mixture into approximately 10 small, even meatballs.

• 3

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

• 4

  Place the meatballs in the skillet and sear until golden brown on all sides and cooked through, about 8 to 10 minutes.

• 5

  Remove the meatballs from the skillet and set them aside on a plate.

• 6

  In the same skillet, add the minced garlic and sauté for 60 seconds until fragrant.

• 7

  Pour in the cashew milk and bring to a light simmer, using a wooden spoon to scrape up any flavorful bits from the bottom of the pan.

• 8

  Add the fresh baby spinach to the sauce and stir until the leaves are wilted and the sauce has slightly thickened.

• 9

  Return the meatballs to the skillet and toss them gently in the cream sauce to coat.

• 10

  Garnish with freshly chopped parsley and serve immediately.