NUTRITION

SERVINGS

INGREDIENTS

1 oz Chickpea elbow pasta

3 oz Cooked chicken breast

0.25 cup Plain Greek yogurt

0.75 oz Shredded sharp cheddar cheese

1 tbsp Grated parmesan cheese

1 large Egg

0.25 cup Panko breadcrumbs

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

1 tsp Avocado oil spray

PREPARATION

• 1

  Cook chickpea pasta according to package directions until al dente, then drain and finely chop.

• 2

  Finely dice the cooked chicken breast until it resembles a coarse crumble.

• 3

  In a medium bowl, combine the chopped pasta, diced chicken, Greek yogurt, shredded cheddar, and parmesan.

• 4

  Season the mixture with sea salt, black pepper, and garlic powder, then stir until well combined and sticky.

• 5

  Form the mixture into 6 uniform balls, pressing firmly to ensure they hold their shape.

• 6

  In a small bowl, whisk the egg; in another bowl, place the panko breadcrumbs.

• 7

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

• 8

  Lightly coat the balls with avocado oil spray and place them in an air fryer basket at 375°F.

• 9

  Air fry for 10-12 minutes, shaking halfway through, until the exterior is golden and crispy.