Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Heat the oil in a skillet over medium heat. Add the ground chicken and break it apart with a spoon. Cook until browned and no longer pink, 8-10 minutes. Add the spinach, salt, garlic powder, and onion powder, and stir until the spinach wilts, 1-2 minutes. Set aside to cool slightly.

In a large bowl, whisk the eggs and stir in the goat cheese, mozzarella, and baking powder until combined. Fold in the chicken and spinach mixture, almond flour, and some black pepper, stirring just until incorporated.

Form the mixture into evenly sized balls according to the total number of biscuits listed in the recipe’s serving details. Place them on the prepared baking sheet and gently press down to form a biscuit shape. Bake for 15-20 minutes, until firm and golden.

Feel free to serve with hot sauce, Dijon mustard, or any other low-calorie condiment.

Meal Prep Tip: Store any extras in an airtight container in the fridge and reheat in the microwave before eating.