Step 1

In a large mixing bowl, combine ground chicken, almond flour, parmesan, oregano, parsley, garlic powder. Season with salt and pepper

Step 2

Combine with your hands until all the ingredients are combined. Once combined, begin rolling your chicken mixture into 1 1/2 inch meatballs. Should make about 12-13 meatballs.

Step 3

In a large dutch oven of heavy bottom pot, add 1 tablespoon of your avocado oil and begin heating over medium-high heat. Add meatballs and cook until all sides are browned. Should take about 2-3 minutes. Remove and set on paper towel to drain. Set aside.

Step 4

In the same pan, add 1 tablespoon avocado oil, garlic, onion, carrots and celery. Cook until cooked through. Should take 3-4 minutes. Stir occasionally. Now add your thyme and cook for 1 minute more.

Step 5

Now, pour in your chicken broth, bay leaf and bring to boil. Reduce your heat to a simmer and place meatballs inside. Making sure to cook meatballs through. Should take about 10-12 minutes.

Step 6

Stir in your zucchini noodles during the last 3-5 minutes of your cook time. Stir in lemon juice, parsley, salt and pepper to taste. Serve.