Sunday, February 12, 2017

Chicken & Zucchini Poppers

Chicken & Zucchini Poppers

These Chicken & Zucchini Poppers are delicious, and while they may be squeaky clean, they don’t skimp on flavor.

I myself am a Zucchini lover! I love to add them to my stir fry, make little mini pizzas with them - anything! My son on the other hand is not a fan. He doesn't like the texture to them. But i am determined to change his food palate!! If you’re a zucchini hater, you should still give these a try! Grated, you don’t really get much of the squash texture, and they keep the meatballs nice and tender and juicy. And when I gave one to my son - he had no idea there was Zucchini in them and he loved them!!

These make a great side dish, with some delicious Cilantro Avocado Dressing, or you can add them to your spaghetti squash dish with sauce. They are really good with anything!

2 lb. ground chicken breast
3-4 grated zucchini's (leave peel on) small to medium size (2 large)
1 onion, diced
1 Tbsp cilantro paste
1 clove garlic, minced
1 tsp salt
1 tsp pepper
Optional: (which i added)
1 tsp cumin
1 tsp basil
1 tsp paprika
1 tsp chili powder
1/2 cup peppers finely chopped
olive oil, for cooking (or coconut oil, avocado oil, or ghee)


Toss chicken with zucchini, onion, cilantro, garlic, salt, and pepper and optional ingredients if using. Mixture will be a bit wet.

To cook on the stovetop:
Heat a drizzle of olive oil in a medium pan over medium heat. Scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:
Scoop meatballs onto a parchment lined pan. Drizzle a bit of oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If you like, place under the broiler for an additional 2-3 minutes or until browned on top.

Serve with cilantro avocado dressing, guacamole, salsa, or your favorite dip!!