NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea macaroni

4 oz ground chicken breast

0.5 oz sharp cheddar cheese

2 tbsp nonfat Greek yogurt

2 tbsp liquid egg whites

1 tbsp whole wheat panko breadcrumbs

0.5 tbsp avocado oil

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp smoked paprika

0.25 tsp black pepper

PREPARATION

• 1

  Boil the chickpea macaroni in salted water until tender, then drain and finely mince the noodles.

• 2

  In a non-stick skillet, cook the ground chicken over medium heat until fully browned and crumbled.

• 3

  In a large mixing bowl, combine the minced pasta, cooked chicken, shredded cheddar, Greek yogurt, sea salt, garlic powder, smoked paprika, and black pepper.

• 4

  Mix the ingredients thoroughly until a sticky dough forms, then roll into 1-inch balls.

• 5

  Place the balls on a tray and freeze for 15 minutes to ensure they stay intact during the frying process.

• 6

  Prepare two small bowls: one with the liquid egg whites and one with the whole wheat panko breadcrumbs.

• 7

  Dip each chilled ball into the egg whites, then roll in the breadcrumbs until evenly coated.

• 8

  Heat the avocado oil in a skillet over medium-high heat and fry the balls for 2-3 minutes, rotating frequently until the exterior is crunchy and golden brown.