NUTRITION

SERVINGS

INGREDIENTS

1.5 oz chickpea pasta

3 oz shredded chicken breast

0.5 oz sharp cheddar cheese

0.25 cup nonfat Greek yogurt

0.5 large egg

2 tbsp whole wheat panko breadcrumbs

0.25 tsp sea salt

0.25 tsp garlic powder

0.25 tsp smoked paprika

1 tsp avocado oil

PREPARATION

• 1

  Boil the chickpea pasta in salted water until tender, then drain and finely chop into small pieces.

• 2

  In a medium mixing bowl, combine the chopped pasta, shredded chicken, cheddar cheese, Greek yogurt, garlic powder, and smoked paprika until well incorporated.

• 3

  Place the mixture in the refrigerator for 20 minutes to firm up, then roll into 1-inch balls using your hands.

• 4

  Whisk the egg in a small shallow bowl and place the panko breadcrumbs mixed with sea salt in a separate shallow bowl.

• 5

  Dip each ball into the egg wash, then roll in the breadcrumbs until evenly coated on all sides.

• 6

  Lightly coat the balls with avocado oil and place them in an air fryer at 400°F for 10-12 minutes until golden brown and crispy.