NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea elbow pasta

2.5 oz cooked chicken breast

0.5 oz sharp cheddar cheese

0.25 cup non-fat Greek yogurt

1 large egg

2 tbsp panko breadcrumbs

1 tbsp nutritional yeast

0 tbsp avocado oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Boil chickpea pasta in salted water until al dente, then drain and let cool completely.

• 2

  Finely mince the cooked chicken breast and place it in a medium mixing bowl.

• 3

  Add the cooled pasta, shredded cheddar, Greek yogurt, garlic powder, sea salt, and black pepper to the chicken.

• 4

  Mix the ingredients thoroughly until a sticky dough forms, then chill in the refrigerator for 30 minutes to set.

• 5

  Whisk the egg in a small bowl, and in a separate bowl, combine the panko breadcrumbs and nutritional yeast.

• 6

  Form the chilled pasta mixture into 1-inch balls, dip each into the egg wash, and then roll in the panko mixture to coat.

• 7

  Heat avocado oil in a skillet over medium-high heat and fry the balls for 2-3 minutes per side until they are deeply golden and crispy.