We like to set a goal and eat healthily, but sometimes the family’s palate doesn’t agree. This Chicken Zucchini Poppers will keep you and your whole household on the right track.
It’s your chance to sneak in veggies for the kids or even adults who are not fans of directly eating greens. It’s important to consume the necessary nutrients for your health. Zucchini strengthens the immune system and is a source of antioxidants, which can be found mainly on the skin, so drop those peelers!
Making the poppers will only take around 20 minutes, and it takes less effort considering you’ll be cooking them in the oven. Since you’re baking these poppers, you can use your cupcake pans at home like our Meatloaf Muffins Recipe. If you’re not pressed for time or don’t have access to an oven, you can also cook them using a skillet. Heat some olive oil or ghee on the pan before frying so the poppers won’t stick.
Enjoy these chicken zucchini poppers for your dinner as an appetizer or snack. Make mini burgers and use the poppers as your sliders. Shape the poppers into balls and incorporate them into your pasta. Put in more greens by shredding spinach or kale. Though cilantro is a powerful spice, it will add an edge to the dish. For a leaner protein option, trade the ground chicken for ground turkey.
Because the poppers aren’t messy, you can easily take them to work, school, a picnic, or a party. They freeze well, so you can make a big batch and have them handy for the rest of the week.
Your family will be enjoying this tasty gluten-free dish. It’s also Whole30, paleo, and keto compliant. So go to the store, buy your ingredients, and start making the chicken zucchini poppers!
Did you appreciate the chicken zucchini poppers and meatloaf muffins recipe? We have more kid and liver-friendly, anti-inflammatory ones for you. They’re a part of the 21-Day Meal Plan we created for a healthy liver.
Chicken Zucchini Poppers
Equipment
- Food Processor
- cast iron skillet
Ingredients
- 1 cup fresh cilantro
- 3 cloves garlic (minced)
- 1/3 cup vegan mayonnaise
- 1 tbsp cottage cheese
- 1 tbsp apple cider vinegar
- 1 lb ground chicken
- 1 piece zucchini
- 2 tbsp fresh chives (chopped)
- 1/2 tsp salt
- 2 1/2 tbsp olive oil
Instructions
- Make the sauce using the food processor by combining cilantro, 1 garlic clove, vegan mayonnaise, cottage cheese, and apple cider until smooth. Transfer to a bowl and pop it in the fridge.
- In a separate food processor bowl, pulse zucchini until shredded then squeeze out the water. Add the remaining 2 tbsp of minced garlic, chives, ground chicken and 2 tbsp of olive oil to the shredded zucchini. Form the mixture into 3-inch patties, making 6 in total.
- Put the cast iron skillet on medium heat, add 1/2 tbsp of oil and cook the patties 4 minutes on each side.
- Serve with the sauce.
