NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground chicken

0.25 cup Chickpea elbow pasta

0.25 cup Plain Greek yogurt

0.25 oz Sharp cheddar cheese

1 tbsp Nutritional yeast

1.5 tbsp Whole wheat panko breadcrumbs

1 large Egg

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Smoked paprika

0 tsp Avocado oil

PREPARATION

• 1

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

• 2

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

• 3

  In a large mixing bowl, combine the cooked pasta, ground chicken, Greek yogurt, shredded cheddar cheese, nutritional yeast, garlic powder, onion powder, sea salt, and smoked paprika.

• 4

  Stir the mixture vigorously until the cheese and yogurt form a thick, cohesive sauce that binds the ingredients.

• 5

  Place the mixture in the refrigerator for 20 minutes to firm up, making it easier to handle.

• 6

  While the mixture chills, whisk the egg in a small bowl and place the panko breadcrumbs in a separate shallow dish.

• 7

  Scoop the chilled mixture and roll into 6 even-sized balls.

• 8

  Dip each ball into the whisked egg, then roll in the panko breadcrumbs until evenly coated.

• 9

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

• 10

  Place the bites in the air fryer and cook for 10-12 minutes, turning halfway through, until the exterior is golden brown and crisp.