Cut the chicken breast into cubes and season with salt, chopped garlic, tomato paste, smoked paprika, lemon pepper, black pepper, and colorau. Let it marinate briefly.
Heat olive oil in a pressure cooker and brown the seasoned chicken for about 15 minutes. Add the chopped onion and sauté to deglaze the pot.
Pour in the water, cover the pressure cooker, and cook under pressure for 20 minutes.
Drain the excess broth (save it for another recipe) and shred the chicken using a hand mixer.
Make the pate by mixing the shredded chicken with canned corn, chopped green onions, and light requeijão.
For the healthy empada (pie), process chickpeas, oats, a little olive oil, salt, and rice flour into a dough. Press the dough into silicone cups and pre-bake at 190°C for 15 minutes. Fill with the chicken pate and extra requeijão, cover with a dough lid, brush with beaten egg, and sprinkle sesame seeds. Bake for another 15 minutes.
For the protein balls, take a portion of the pate, stuff it with a slice of light cheese, and roll it into a ball. Double bread it by dipping in panko flour, then beaten eggs, and again in panko. Air fry at 190°C for 15 minutes.
For the creamy toast, press down the center of bread slices, fill with pate, and top with requeijão, a slice of mozzarella cheese, and oregano. Air fry at 190°C for 5 minutes.
For a classic sandwich, layer lettuce, sliced tomatoes, and the chicken pate between two slices of bread.
For the pastel snack, place a portion of pate on pastel dough, fold into a square pocket, brush with beaten egg, and sprinkle with sesame seeds. Air fry at 190°C for 12 minutes.
Cook it hands-free.
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