2 lb Boneless skinless chicken breast (finely diced into 1/4-inch pieces) 1 cup Mozzarella cheese (shredded) 1/4 cup Grated parmesan cheese 1/4 cup Almond Flour 3 tbsp Fresh chives (or more if you want them extra herby) 2 large Eggs 1/2 tsp Garlic powder 1/2 tsp Sea salt (or 1/4 tsp if you don’t like a lot of salt) 1/4 tsp Black pepper 2 tbsp Olive oil

In a large bowl, combine the chicken, cheeses, almond flour, chives, eggs, garlic powder, salt, and pepper. Mix well. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. (You can also do this overnight instead.) Heat the olive oil in a large skillet over medium heat. Scoop about 1/4 cup of the mixture at a time onto the hot pan and use a spatula to flatten to 1/4-to-1/3-inch thickness. Fry for 3-4 minutes per side, until golden brown and cooked through. Drain the fritters on a paper towel lined plate. Repeat with the remaining chicken mixture, until all your chicken fritters are done.