NUTRITION

SERVINGS

INGREDIENTS

1.5 oz Chickpea pasta shells

1.25 oz Grass-fed sharp cheddar cheese

0.25 cup Non-fat plain Greek yogurt

1 large Egg

1 oz Ground chicken

2 tbsp Nutritional yeast

1.5 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

0 tsp Avocado oil

PREPARATION

• 1

  Cook the chickpea pasta shells in boiling salted water according to package directions until al dente, then drain and set aside.

• 2

  In a medium skillet, cook the ground chicken over medium heat until fully browned and crumbled into very small pieces.

• 3

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

• 4

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

• 5

  Once chilled, scoop the mixture and roll into 4 or 5 equal-sized balls.

• 6

  Whisk the egg in a small bowl and place the almond flour in a separate shallow dish.

• 7

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

• 8

  Lightly coat the air fryer basket with avocado oil and place the balls inside, ensuring they do not touch.

• 9

  Air fry at 375°F (190°C) for 10-12 minutes, turning halfway through, until the exterior is golden brown and crispy.