NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta shells

3 oz Ground turkey

0.25 cup Non-fat Greek yogurt

2 tbsp Shredded cheddar cheese

1 large Egg

0.5 cup Broccoli florets

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

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a standard muffin tin with avocado oil spray.

• 2

  Cook the chickpea pasta shells in boiling salted water until al dente, then drain and set aside.

• 3

  In a non-stick skillet over medium heat, brown the ground turkey until fully cooked and crumbled.

• 4

  Finely chop the broccoli florets and steam them for 2 minutes until bright green and slightly tender.

• 5

  In a large mixing bowl, whisk together the egg, Greek yogurt, shredded cheddar, garlic powder, onion powder, salt, and pepper.

• 6

  Fold the cooked pasta, browned turkey, and steamed broccoli into the yogurt mixture until everything is evenly coated.

• 7

  Divide the mixture into the prepared muffin tin and sprinkle the top of each bite with whole wheat panko.

• 8

  Bake for 15 to 18 minutes until the bites are firm and the panko topping is a beautiful golden brown.