One-Pot Chicken Piccata Meatballs in Lemon Caper Sauce

Ingredients

• 1.5 lbs organic ground chicken breast or thighs
• 0.5 cup almond flour and 1 egg, beaten
• 3 cloves garlic, minced, 2 tbsp fresh parsley, 1 tsp sea salt
• 2 tbsp grass-fed ghee
• 0.75 cup rich chicken bone broth
• 0.33 cup fresh lemon juice and 3 tbsp capers, drained
• 1 tsp arrowroot starch (for sauce thickening)

Step-by-Step Instructions

1. Step 1: Mix ground chicken, almond flour, beaten egg, garlic, parsley, sea salt, and black pepper in a bowl. Roll into 16 golf ball-sized meatballs.
2. Step 2: Heat ghee in a large skillet over medium-high heat. Brown meatballs on all sides for 6 to 8 minutes; transfer to a plate.
3. Step 3: Add chicken bone broth, lemon juice, capers, and arrowroot slurry to the skillet; whisk and bring to a simmer for 2 minutes.
4. Step 4: Return meatballs to simmering lemon caper sauce; cover and cook for 5 minutes until cooked through (165°F).
5. Step 5: Sprinkle with fresh parsley and serve over zucchini noodles or roasted spaghetti squash.

Nutritional Breakdown (Per Serving)