NUTRITION

SERVINGS

INGREDIENTS

0.5 cup chickpea elbow pasta

4 oz ground chicken breast

0.25 cup non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 large egg white

2 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.13 tsp sea salt

0.13 tsp black pepper

1 tsp avocado oil

PREPARATION

• 1

  Cook the chickpea elbow pasta in boiling salted water according to package directions until al dente, then drain and set aside.

• 2

  In a non-stick skillet over medium heat, cook the ground chicken breast until fully browned and cooked through, breaking it into very small crumbles.

• 3

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

• 4

  Mash the mixture slightly with a fork to help it bind, then place the bowl in the refrigerator for 20 minutes to firm up.

• 5

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

• 6

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

• 7

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

• 8

  Lightly grease the air fryer basket with avocado oil and place the bites inside, ensuring they do not touch.

• 9

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