NUTRITION

SERVINGS

INGREDIENTS

3 oz cooked shredded chicken breast

0.5 cup cooked chickpea elbow pasta

0.25 cup non-fat Greek yogurt

0.75 oz shredded sharp cheddar cheese

0.25 cup whole wheat panko breadcrumbs

1 large egg

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a medium bowl, combine the cooked chickpea pasta, shredded chicken, Greek yogurt, and shredded cheddar cheese until well incorporated.

• 2

  Stir in the garlic powder, onion powder, sea salt, and black pepper to season the mixture evenly.

• 3

  Scoop the mixture and roll into 1-inch balls, placing them on a parchment-lined tray to chill in the freezer for 15 minutes to firm up.

• 4

  Whisk the egg in a small bowl and place the panko breadcrumbs in a separate shallow dish.

• 5

  Dip each chilled ball into the whisked egg, then roll in the panko breadcrumbs until fully coated.

• 6

  Place the balls in an air fryer basket and lightly mist with avocado oil spray.

• 7

  Air fry at 375°F for 10-12 minutes until the exterior is golden and the cheese is melted and bubbly.