NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpea elbow pasta

2 oz shredded chicken breast

0.5 cup low-fat cottage cheese

0.5 oz sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 large egg white

0.25 cup panko breadcrumbs

0.5 tsp avocado oil

PREPARATION

• 1

  In a blender, process the cottage cheese until completely smooth and creamy.

• 2

  In a large mixing bowl, combine the cooked chickpea pasta, shredded chicken, blended cottage cheese, grated cheddar, nutritional yeast, garlic powder, onion powder, salt, and pepper.

• 3

  Place the mixture in the refrigerator for at least 30 minutes to firm up for easier handling.

• 4

  Once chilled, scoop the mixture and roll into 1-inch balls using your hands.

• 5

  Set up two shallow bowls, placing the egg white in one and the panko breadcrumbs in the other.

• 6

  Dip each ball into the egg white, then roll in the panko until evenly and thoroughly coated.

• 7

  Lightly coat the air fryer basket with avocado oil and arrange the balls in a single layer without crowding.

• 8

  Air fry at 375°F for 10-12 minutes, shaking the basket halfway through, until the exterior is golden and crispy.