NUTRITION

SERVINGS

INGREDIENTS

1 oz chickpea elbow pasta

3 oz ground chicken breast

1 oz sharp cheddar cheese

0.25 cup plain Greek yogurt

1 large egg white

0.25 cup panko breadcrumbs

0.25 tbsp avocado oil

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp nutritional yeast

PREPARATION

• 1

  Boil the chickpea pasta in salted water until al dente, then drain and finely chop into small pieces.

• 2

  In a skillet over medium heat, cook the ground chicken breast until fully browned, then set aside to cool.

• 3

  In a mixing bowl, combine the chopped pasta, cooked chicken, Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, and onion powder.

• 4

  Form the mixture into small, compact balls and place them on a parchment-lined tray in the freezer for 15 minutes to firm up.

• 5

  Whisk the egg white in one bowl, and in a separate bowl, mix the panko breadcrumbs with sea salt and black pepper.

• 6

  Dip each chilled ball into the egg white, then roll in the panko mixture until thoroughly and evenly coated.

• 7

  Heat the avocado oil in a large skillet over medium-high heat and fry the balls for 2-3 minutes per side until they are golden and crispy.