NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea elbow pasta

3 oz Cooked shredded chicken breast

0.5 oz Sharp cheddar cheese

2 tbsp Plain nonfat Greek yogurt

1 large Egg

0.25 cup Panko breadcrumbs

1 tbsp Avocado oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

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

• 2

  In a medium bowl, combine the cooked pasta, shredded chicken, shredded cheddar cheese, Greek yogurt, garlic powder, and onion powder.

• 3

  Stir the mixture thoroughly until the cheese and yogurt create a thick, cohesive binder.

• 4

  Place the mixture in the refrigerator for 20 minutes to firm up, making it easier to shape into balls.

• 5

  Scoop the mixture and roll into 1-inch balls using your hands, pressing firmly to ensure they hold together.

• 6

  Whisk the egg in a small bowl and place the panko breadcrumbs, sea salt, and black pepper in another small bowl.

• 7

  Dip each ball into the egg wash, then roll in the seasoned panko breadcrumbs until evenly coated.

• 8

  Heat the avocado oil in a small non-stick skillet over medium heat until shimmering.

• 9

  Carefully place the balls in the skillet and shallow-fry for 2-3 minutes per side, rotating until the exterior is golden and crispy.