NUTRITION

SERVINGS

INGREDIENTS

2 oz chickpea macaroni

3 oz ground chicken

0.75 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

1 large egg

2 tbsp panko breadcrumbs

0 tbsp avocado oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

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

• 2

  In a skillet, cook the ground chicken with garlic powder, sea salt, and black pepper until fully browned.

• 3

  Combine the cooked pasta, browned chicken, shredded cheddar, and Greek yogurt in a bowl until the mixture is well-incorporated.

• 4

  Chill the mixture in the freezer for 15 minutes to firm, then roll into small, uniform spheres.

• 5

  Whisk the egg in one bowl and place panko in another; coat each ball in egg then roll in panko.

• 6

  Heat avocado oil in a skillet over medium-high heat and fry the balls until the exterior is golden and crisp on all sides.