NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

4 oz ground chicken breast

2 tbsp non-fat Greek yogurt

0.5 oz sharp cheddar cheese

1 large egg white

1 tbsp almond flour

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.13 tsp black pepper

1 tsp extra virgin olive oil

PREPARATION

• 1

  Boil the chickpea pasta in salted water according to package directions until slightly past al dente, then drain and finely chop.

• 2

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

• 3

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

• 4

  Mash the mixture together with a fork until it becomes a cohesive dough, then form into 4 to 5 tightly packed round balls.

• 5

  Place the egg white in a small shallow bowl and the almond flour in another.

• 6

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

• 7

  Lightly brush or spray the balls with extra virgin olive oil and place them in the air fryer basket.

• 8

  Air fry at 400°F for 8 to 10 minutes, shaking halfway through, until the exterior is golden brown and crunchy.