NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz lean ground chicken

0.25 cup non-fat Greek yogurt

0.75 oz sharp cheddar cheese

2 large egg whites

1 tbsp panko breadcrumbs

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and lightly grease a mini-muffin tin with the olive oil.

• 2

  Cook the chickpea pasta in boiling water according to package directions until al dente, then drain and roughly chop into smaller pieces.

• 3

  In a non-stick skillet over medium heat, cook the ground chicken with the garlic powder, onion powder, sea salt, and black pepper until fully browned and cooked through.

• 4

  In a large mixing bowl, combine the chopped pasta, cooked chicken, Greek yogurt, shredded cheddar cheese, and egg whites, stirring until the mixture is well-incorporated and sticky.

• 5

  Spoon the mixture into the prepared mini-muffin tin, pressing down firmly to compact each bite.

• 6

  Sprinkle the panko breadcrumbs evenly over the top of each muffin cup.

• 7

  Bake for 15-18 minutes until the edges are bubbling and the panko tops have reached a beautiful golden brown.

• 8

  Allow the bites to cool in the tin for 5 minutes before carefully removing them with a small spatula to ensure they hold their shape.