Keto Lemon Garlic Chicken Meatballs with Creamy Cauliflower Orzo

Shopping list

• 1 lb ground chicken — (450 g)

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• 2 cloves garlic cloves — minced

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• 0.25 cup grated Parmesan cheese

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• 0.25 cup almond flour

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• 1 large egg

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• 1 tsp lemon zest

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• 1 tbsp fresh lemon juice

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• 1 tsp Italian seasoning

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• salt — to taste

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• black pepper — to taste

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• 2 tbsp olive oil

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• 12 oz cauliflower rice — (340 g)

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• 2 tbsp butter

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• 3 cloves garlic cloves — minced

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• 1 cup heavy cream

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• 0.5 cup chicken broth

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• 0.5 cup grated Parmesan cheese

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• 2 cups fresh spinach

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• 0.5 tsp red pepper flakes — (optional)

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• salt — to taste

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• pepper — to taste

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• fresh parsley — for garnish

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• lemon wedges — for garnish

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Step by step

1. 1

   In a bowl, combine ground chicken, garlic, Parmesan, almond flour, egg, lemon zest, lemon juice, Italian seasoning, salt, and pepper. Form into meatballs.

2. 2

   Heat olive oil in a skillet over medium heat. Cook meatballs for 6– 8 minutes per side until golden and cooked through. Remove and set aside.

3. 3

   In the same skillet, melt butter and sauté garlic for 1 minute.

4. 4

   Add cauliflower rice, chicken broth, and heavy cream. Simmer for 6– 8 minutes until creamy.

5. 5

   Stir in Parmesan cheese and spinach. Cook until spinach wilts.

6. 6

   Spoon the creamy cauliflower mixture into bowls and top with lemon garlic chicken meatballs. Garnish with parsley and lemon wedges. Serve warm.