INGREDIENTS:
- 1½ cups shredded cooked chicken
- ½ cup cooked white rice (“sushi” rice is best)
- ½ cup cooked, finely chopped broccoli florets
- ¾ cup grated sharp cheddar cheese
- ⅓ cup buffalo sauce
- 1 egg
- 2 tablespoons plain Greek yogurt
- 2 tablespoons almond flour/meal
- ¼ cup panko breadcrumbs
- salt & pepper, to taste
For the dipping sauce:
- 1 ripe avocado
- juice of ½ a lime
- 2 tablespoons plain Greek yogurt
- salt & pepper
INSTRUCTIONS:
- Preheat oven to 350 degrees and grease a mini-muffin tin with baking spray.
- Combine all the ingredients in a large bowl and mix together with a spatula until incorporated.
- Scoop out about 1½ – 2 tablespoons and roll into a ball. Place in mini-muffin tin.
- Bake for 15-18 minutes until set and starting to brown on top.
- Remove from the oven, let cool for a few minutes before removing from the tray, using a knife or fork to help pop them out as some of the cheese may have stuck to the tin.
- Serve warm with the dipping sauce and garnish with green onions.
Isn't this delicious I found BUFFALO CHICKEN BROCCOLI CHEDDAR BITES recipe at http://www.runningtothekitchen.com/ and I love it. I make it very very often. I hope you like it too.
