NUTRITION

SERVINGS

INGREDIENTS

0.25 cup chickpea macaroni pasta

3 oz cooked chicken breast

0.25 oz sharp cheddar cheese

2 tbsp plain Greek yogurt

1 large egg

1 tbsp almond flour

0.25 tbsp avocado oil

0.25 tsp garlic powder

0.25 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Cook the chickpea macaroni according to package directions until al dente, then drain and set aside to cool slightly.

• 2

  Finely mince the cooked chicken breast and grate the sharp cheddar cheese.

• 3

  In a mixing bowl, combine the cooked pasta, minced chicken, grated cheese, Greek yogurt, garlic powder, sea salt, and black pepper, stirring until the mixture is sticky and cohesive.

• 4

  Form the mixture into small, tightly packed balls about 1.5 inches in diameter.

• 5

  Whisk the egg in a small bowl and place the almond flour in a separate shallow dish.

• 6

  Dip each ball into the egg wash, then roll in the almond flour until evenly coated.

• 7

  Heat the avocado oil in a small non-stick skillet over medium-high heat.

• 8

  Gently place the balls in the hot oil and fry for 2-3 minutes per side, turning carefully, until the exterior is golden brown and crispy.

• 9

  Remove from the pan and drain on a paper towel before serving warm.