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!


INGREDIENTS:
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)



DIRECTIONS:


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!!