SERVINGS: 3 PREPPING TIME: 20 min COOKING TIME: 15 min | INGREDIENTS: 2 chicken breasts 1/2 white onion 2 garlic cloves 1/3 cup feta crumble 1 cup spinach, chopped 1/3 cup almond flour 1 cup white cabbage sliced 1 cup red cabbage sliced 1 carrot, shredded 1/3 cup chopped parsley 1/4 cup apple cider vinegar olive oil S&P For beet tahini sauce: 2 tbsp tahini 1 cooked beet 1/2 lemon juiced 1 garlic clove S&P |
DIRECTIONS
In a food processor, combine chicken breasts, 1/2 onion and 2 garlic cloves. S&P generously. Add a dash of olive oil and process until smooth. Transfer into a bowl and fold in feta crumble and chopped spinach. Using your hands for about 9 medium meatballs.
Spread the almond flour into a thin layer on a plate. Roll the meatballs in the almond flour, one at the time, until coated all around.
Over medium high, heat a splash of olive oil in a skillet. Add the meatballs and sear until golden brown all around, about 2 min per side. Reduce the heat to medium, add a 1/4 cup of water to the pan, and cover to steam until chicken is cooked through inside, about 5 min. uncover and let the rest of the water evaporate. Remove from heat and set aside.
In a bowl combine white cabbage, red cabbage, carrots and chopped parsley. Add apple cider vinegar and a splash of olive oil. Salt to taste. Toss the slaw and set aside.
In a blender combine tahini, cooked beet, juice of 1/2 lemon, 1 garlic clove and salt generously. Add 2 ice cubes (this will ensure the sauce is smooth and bright red) and process until completely smooth.
Plate about 1/3 of the slaw, add the chicken meatballs on top and drizzle with the beet tahini sauce. Enjoy!