Chicken Zucchini Poppers

Enjoy the best of both protein and veggie worlds with the gluten-free Chicken Zucchini Poppers. These poppers are compliant with Whole30, paleo, and keto diets. This is a meal you can enjoy with your whole family, even with the kids!

Course Dinner

Cuisine American

Keyword gluten free

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 23 minutes

Servings poppers

Calories 251kcal

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.

Notes

For Low Histamine Diet, always cook chicken fresh or frozen. Never use any leftover chicken. Leftover poultry have very high histamine levels

Nutrition