NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

4 oz ground turkey

0.25 cup non-fat Greek yogurt

1 oz sharp cheddar cheese

1 tbsp parmesan cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 cup broccoli florets

1 tsp avocado oil

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a standard muffin tin with avocado oil.

• 2

  Boil the chickpea pasta in salted water until al dente, then drain and set aside in a large mixing bowl.

• 3

  Heat avocado oil in a skillet over medium heat and brown the ground turkey until fully cooked and crumbly.

• 4

  Finely mince the broccoli florets and add them to the bowl with the cooked turkey, pasta, Greek yogurt, shredded cheddar, and all spices.

• 5

  Stir the mixture until well combined, then divide evenly into the muffin tin cups, pressing down firmly to compact the bites.

• 6

  Sprinkle the tops with parmesan cheese and bake for 18-20 minutes until the edges are crispy and golden brown.