NUTRITION

SERVINGS

INGREDIENTS

2 oz Chickpea pasta

3 oz Chicken breast

0.25 cup Plain non-fat Greek yogurt

0.75 oz Sharp cheddar cheese

1 large Egg white

2 tbsp Whole wheat panko breadcrumbs

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Olive oil

PREPARATION

• 1

  Cook the chickpea pasta in boiling water according to package directions until tender, then drain and finely chop.

• 2

  Finely mince the chicken breast and sauté in a pan over medium heat with a light spray of olive oil until fully cooked and slightly browned.

• 3

  In a large mixing bowl, combine the chopped pasta, cooked chicken, Greek yogurt, shredded cheddar cheese, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Stir the mixture until well combined and sticky, then place in the refrigerator for 20 minutes to firm up.

• 5

  Once chilled, scoop the mixture and roll into 4 to 5 evenly sized balls using your hands.

• 6

  Place the egg white in one small bowl and the panko breadcrumbs in another.

• 7

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

• 8

  Lightly coat the balls with the remaining olive oil using a mister or brush.

• 9

  Place the balls in an air fryer at 375 degrees Fahrenheit for 10 to 12 minutes, turning halfway through, until the exterior is golden brown and crunchy.