NUTRITION

SERVINGS

INGREDIENTS

2.5 oz cooked shredded chicken breast

0.5 cup cooked chickpea elbow pasta

0.25 cup nonfat plain Greek yogurt

0.5 oz shredded sharp cheddar cheese

1 tbsp nutritional yeast

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 large egg

2 tbsp whole wheat panko breadcrumbs

0 tsp extra virgin olive oil

PREPARATION

• 1

  In a medium mixing bowl, combine the cooked chickpea pasta, shredded chicken, Greek yogurt, shredded cheddar, nutritional yeast, garlic powder, sea salt, and black pepper.

• 2

  Use a fork to slightly mash the pasta and chicken together until the mixture is sticky and cohesive.

• 3

  Divide the mixture and roll into 4 or 5 firm, uniform balls with your hands.

• 4

  Prepare two small shallow bowls: one with the whisked egg and one with the panko breadcrumbs.

• 5

  Dip each ball into the egg wash to coat, then roll in the panko breadcrumbs until the exterior is fully covered.

• 6

  Lightly brush or spray the breaded balls with the olive oil to ensure a crispy finish.

• 7

  Place the balls in the air fryer basket, leaving space between them, and cook at 375°F for 10 to 12 minutes until they are golden brown and crisp.