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Chicken Zucchini Poppers

Chicken Zucchini Poppers with Citrus Avocado Dipping Sauce from One Lovely Life

Have you heard of Whole30 ? I first heard about it a few years ago when the book It Starts With Food came out. In essence, Whole30 is a chance to reset your body by consuming spotless for 30 days, offering you a chance to see if you have any hidden food sensitivities, break any food dependencies or unhealthy patterns you might have, clean up any food-related swelling and start fresh.

Well, it’s picking up. Numerous fantastic blog writers are in the middle of theirs, so I’ve seen a substantial resurgence of healthy dishes floating about the web. We aren’t on a Whole30, but we consume quite darn clean most of the time. I’ve loved the big variety of motivation out there recently! These Chicken Zucchini Poppers are delicious, and while they might be squeaky tidy, they don’t stint flavor.

Paleo Chicken Zucchini Poppers with Citrus Avocado Dipping Sauce from One Lovely Life

First of all: Michael H-A-T-E-S zucchini. Hates the texture, does not like the flavor. BUT he loves these Reallylikes them. Enough that he always asks when we can make them once again. You ought to still offer these a try if you’re a zucchini hater! Grated, you do not really get much of the squash texture, and they keep the meatballs great and tender and juicy. So if you’re a zucchini hater, don’t hesitate to give these a try!

We ENJOY them. They ‘d make great game-day food for something lighter or a great addition to a buffet table. We like them for dinner with a little meal of guacamole or Citrus Avocado Sauce for dipping and some sweet potatoes or salad and fruit on the side. Not a guacamole fan? No problem. They ‘d be great with salsa or paleo cattle ranch . If you’re not gluten free, they ‘d be incredible in a pita. (p.s. anybody have an excellent GF pita dish?

Whole30 Chicken Zucchini Poppers with Guacamole from One Lovely Life


DON’T SKIP THIS STEP! Squeezing the liquid out of your zucchini is * really * important here. Why? Well, zucchini has a great deal of wetness (which is one of the factor these poppers are so great), but if you don’t squeeze out a few of that liquid, your meatballs/poppers will have a more difficult time sticking and if you pan-fry them, you run the danger of them scorching and breaking down.

PAN-FRYING VS. BAKING. My preferred way to make these is to pan-fry them. I’m not utilizing a lot of oil here– simply enough to cover the bottom of the pan. I use my cast-iron frying pan That will allow the poppers to brown while still permitting adequate time for the centers to cook. Baking is * really * convenient and quickly, so I do that plenty.


SHOT AMONG THESE VARIATIONS! This dish is an awesome base recipe. Over the years, people have actually made it with pork, beef, turkey … even venison! It provides these a tex-mex taste that’s terrific with guacamole, salsa, and cattle ranch. my preferred pasta sauce and noodles, or you can use parsley or dill for other flavor combinations!

CAN’T DISCOVER GROUND CHICKEN? TRY THIS! I get ground chicken breast at Sprouts, however when it’s not in stock, I make my own by buying boneless skinless chicken breast (or thighs) and pulsing them in a. food mill. until it’s ground and no big pieces stay. It’s one extra step, however it works terrific!

Active ingredients

  • 1 lb. ground chicken breast (raw).
  • 2 c grated zucchini (leave peel on and squeeze out a few of the liquid with paper towels or a tidy kitchen area 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).


In a big bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, cumin, and pepper (if using). Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands.

To cook on the stovetop
Heat a drizzle of oil in a medium pan over medium-low heat. Prepare 4-5 at a time for about 5-6 minutes on the very first side. Flip and prepare an additional 4-5 minutes, or up until golden brown and the centers are cooked through.

To bake
Preheat oven to 400 degrees. Sprinkle a little olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or till prepared through. If preferred, location under the broiler for an extra 2-3 minutes or until browned on top.

Serve with guacamole, salsa, or your preferred dip.

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