NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea elbow pasta

3 oz cooked chicken breast

2 tbsp non-fat Greek yogurt

1 oz sharp cheddar cheese

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

2 large egg whites

2 tbsp whole wheat panko breadcrumbs

1 tsp avocado oil

PREPARATION

• 1

  Cook the chickpea pasta in boiling water according to package directions until al dente, then drain and finely chop.

• 2

  In a medium bowl, combine the chopped pasta, finely minced cooked chicken, Greek yogurt, shredded cheddar, garlic powder, onion powder, salt, and pepper.

• 3

  Mix the ingredients thoroughly until the mixture is cohesive and can be easily formed into balls.

• 4

  Scoop the mixture and roll into 1-inch balls, placing them on a parchment-lined tray.

• 5

  Place the tray in the freezer for 15 minutes to firm up the bites for easier coating.

• 6

  Whisk the egg whites in one small bowl and place the panko breadcrumbs in another separate bowl.

• 7

  Dip each chilled ball into the egg whites, then roll in the panko until evenly coated on all sides.

• 8

  Preheat your air fryer to 375°F and lightly spray the basket with avocado oil.

• 9

  Arrange the bites in a single layer and air fry for 8-10 minutes, turning halfway through, until golden brown and crispy.