• 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

  • 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.