NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea elbow pasta

3.5 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

2 tbsp Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a standard muffin tin with a small amount of olive oil or avocado oil spray.

• 2

  Cook the chickpea elbow pasta in a pot of boiling salted water until al dente, usually about 2 minutes less than the package directions, then drain well.

• 3

  While the pasta cooks, finely dice the cooked chicken breast into small, bite-sized pieces.

• 4

  In a large mixing bowl, whisk together the Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, and onion powder until smooth.

• 5

  Fold the cooked pasta and diced chicken into the yogurt mixture, stirring until every piece is thoroughly coated in the creamy sauce.

• 6

  Season the mixture with sea salt and black pepper to your preference.

• 7

  Evenly distribute the mixture into the prepared muffin tin slots, pressing down firmly with the back of a spoon to ensure they hold their shape.

• 8

  In a small bowl, toss the whole wheat panko with the smoked paprika, then sprinkle the mixture over the top of each mac and cheese bite.

• 9

  Bake for 15 to 18 minutes until the cheese is bubbling and the panko topping has turned a beautiful golden brown.

• 10

  Allow the bites to cool in the tin for at least 5 minutes before carefully removing them with a silicone spatula.