Chicken Zucchini Poppers



Chicken Zucchini Poppers , .


"My MOST POPULAR RECIPE EVER! These chicken meatballs are squeaky clean, but not short on flavor! Gluten free, Paleo, and Whole30 friendly! "


My MOST POPULAR RECIPE EVER! These chicken meatballs are squeaky clean, but not short on flavor! Gluten free, Paleo, and Whole30 friendly!

Total Time: 35 Minutes, Servings: 4-5 Servings

Ingredients :
  • 1 lb. ground chicken breast (raw)
  • 2 c. grated zucchini (leave peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel)
  • 2–3 green onions, sliced
  • 3–4 Tbsp cilantro, minced
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp pepper
  • 3/4 tsp cumin (optional)
  • Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)



Instructions :
  • In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.
  • To cook on the stovetop:
  • Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 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:
  • Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
  • Serve with guacamole, salsa, or your favorite dip.



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Comment 8866 / Based On 8866 Total User

Rated 4.8 / Based On 8866 Customer Reviews
My MOST POPULAR RECIPE EVER! These chicken meatballs are squeaky clean, but not short on flavor! Gluten free, Paleo, and Whole30 friendly!

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