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- 1.3 pounds ( 600 g ) ground chicken
- 1/2 red pepper, finely diced
- 1/2 yellow pepper finely diced
- 2 green onions, sliced
- 1/3 cup parsley chopped
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon fresh ground black pepper
- 1 teaspoon aji pepper paste (Peruvian hot pepper )
- 2 garlic cloves, mince
- 1/2 cup almond flour
- 1 teaspoon baking powder
- In a bowl mix all ingredients,
- Divide into 4 non stick mini loaf pan
- Cook for 25 minutes.
- let them cool 5 minutes in the pan.
- Serve with Roast tomato sauce and zucchini noodles.