Ingredients
2 pounds ground chicken (I used ground chicken thighs)
1/4 cup BASIL PESTO
1/4 cup finely diced shallot
1/4 cup almond flour
2 tablespoons grated parmesan cheese
1/4 teaspoon red pepper flakes
1 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon Italian seasoning
Avocado or olive oil, for frying
For Serving
arugula
orzo
pepperoncini
tomato
thinly sliced red onion
fresh basil
toasted pine nuts
shaved parm
dollops of fresh pesto
Method
Add the meatball ingredients to a small mixing bowl and use your hands to mix until well combined. Next, use a cookie dough scoop or tablespoon to scoop out the chicken mixture and use your hands to form into meatballs.
When the meatballs are formed, heat a large skillet over medium heat and then add a tablespoon of oil. Next add the meatballs to the hot skillet and cook for roughly 3-4 minutes per side until browned and the internal temperature reaches 165 degrees Fahrenheit. You may have to do this in batches depending on the size of your skillet.
Serve the meatballs in a bowl over arugula with orzo, pepperoncini, tomato, thinly sliced red onion, fresh basil, toasted pine nuts, shaved warm, and dollops of fresh pesto.
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