NUTRITION

SERVINGS

INGREDIENTS

3 oz ground chicken breast

0.5 cup cooked chickpea pasta

0.5 oz shredded sharp cheddar cheese

0.25 cup plain non-fat Greek yogurt

2 tbsp panko breadcrumbs

1 large egg

0.5 tsp garlic powder

0.5 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tbsp avocado oil

0.5 tbsp avocado oil mayonnaise

1 tsp sriracha

PREPARATION

• 1

  In a medium mixing bowl, combine the ground chicken, cooked chickpea pasta, shredded cheddar cheese, 2 tablespoons of the Greek yogurt, garlic powder, onion powder, sea salt, and black pepper.

• 2

  Using your hands, firmly roll the mixture into 6 even-sized balls, ensuring the pasta and cheese are well-incorporated into the chicken.

• 3

  Whisk the egg in a small shallow bowl and place the panko breadcrumbs in a separate shallow dish.

• 4

  Dip each ball into the egg wash to coat completely, then roll in the panko breadcrumbs until the exterior is fully covered.

• 5

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

• 6

  Carefully place the balls in the hot oil and fry for 4-5 minutes per side, rotating frequently until the exterior is deep golden brown and the chicken is cooked through.

• 7

  While the fritters cook, whisk together the remaining Greek yogurt, avocado oil mayonnaise, and sriracha in a small bowl to create the spicy aioli.

• 8

  Remove the fritters from the pan and let them rest on a paper towel for 1 minute before serving hot with the spicy aioli.