Cilantro and Lime Chicken Meatballs and Sauteed Spinach

By garciamoss

Ingredients

• For the meatballs:
• 1 lb. ground chicken
• 1/4 cup fine almond flour (I used honeyville) *This ingredient is optional
• 1 egg
• 6 large garlic cloves, grated
• 1/4 cup roughly chopped fresh cilantro
• 2 limes (juiced)
• 1 tbsp. mayo
• Salt to taste
• For the Spinach:
• 8 cups baby spinach leaves
• 1 tbsp. extra virgin olive oil
• 1 small onion, finely chopped
• 1 lemon (juiced)

Details

Adapted from hispanickitchen.com

Preparation

Step 1

Add the chicken to a bowl and break up with a spatula. Then add the egg, almond flour, cilantro, lime juice, mayo, salt and garlic and combine well. Using the two-spoon trick begin placing this mixture on a parchment lined cookie sheet and bake in the oven at 350 degrees for 30 minutes.

Add the olive oil to a skillet and turn up the heat to medium high. Once the pan is hot, add the onion and cook until it becomes translucent. Add the lemon juice to the pan. Next add the spinach and cook until it is wilted; about 4 minutes. Serve hot.