NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground chicken breast

1 oz Chickpea elbow pasta

0.5 oz Sharp cheddar cheese

1 large Egg

2 tbsp Panko breadcrumbs

1 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Cook the chickpea pasta in boiling salted water until al dente, then drain and finely chop into small pieces.

• 2

  In a medium mixing bowl, combine the chopped pasta, ground chicken, garlic powder, onion powder, sea salt, and black pepper until well incorporated.

• 3

  Cut the sharp cheddar cheese into four small, equal-sized cubes.

• 4

  Divide the chicken and pasta mixture into four portions and form them into balls, pressing one cube of cheese into the center of each ball and sealing it tightly.

• 5

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

• 6

  Dip each ball into the egg wash, allowing any excess to drip off, then roll thoroughly in the panko breadcrumbs until evenly coated.

• 7

  Lightly brush or spray the exterior of the balls with olive oil to ensure a golden crunch.

• 8

  Place the balls in an air fryer basket and cook at 375°F for 12 to 15 minutes, or until the chicken is cooked through and the exterior is beautifully crisp.