Ingredients

• 1/4 can(s) Native Forest Quartered Artichoke Hearts (14 oz)
• 6 ounce(s) organic whole mozzarella cheese
• 3/4 cup(s) blanched almond flour
• 1 ounce organic cream cheese
• 1 large pastured eggs
• 1 1/2 cup(s) chicken breast, cooked and diced
• 10 small(s) black olives, sliced
• 3 ounce(s) feta cheese, crumbled
• 2 Tbsp(s) extra virgin olive oil
• 2 clove(s) garlic, minced
• 1/2 cup(s) basil
• 1 tbsp pine nuts
• 1/4 tsp(s) sea salt
• 1/2 tsp(s) lemon juice

• 1/4 can(s) Native Forest Quartered Artichoke Hearts (14 oz)
• 168 g organic whole mozzarella cheese
• 78.75 g almond flour
• 28 g organic cream cheese
• 50 g pastured eggs
• 210 g chicken breast, cooked and diced
• 30 g black olives, sliced
• 84 g feta cheese, crumbled
• 28 g extra virgin olive oil
• 6 g garlic, minced
• 12 g basil
• 15 g pine nuts
• 1.5 g sea salt
• 0.5 g lemon juice