Chicken & Zucchini Poppers

Chicken & Zucchini Poppers

Loved by:  Michelle & Beau S (Recipe from


1lb ground chicken breast

2 cups grated zucchini (leave the peel on)

2-3 green onions, sliced

3-4 Tbsp cilantro, minced

1 clove garlic

1 tsp salt

1/2 tsp pepper

(Optional: 3/4 tsp cumin)

Olive oil for cooking (Or Coconut oil, avocado oil, or ghee)


Toss chicken with zucchini, green onion, cilantro, garlic, salt, & pepper (and cumin, if using).  Mixture will be quite wet.

To cook on the stovetop:

Heat a drizzle of olive oil in a medim pan over medium heat.  Use a small scoop or a heaped tbsp to scoop meatballs into the pan.  Cook 8-10 at a time for 5-6 minutes on the first side.  Flip & cook for an additional 4-5 minutes, or until golden brown and the centers are cooked through.

To bake:

Drizzle a bit of olive or avocado oil onto a baking sheet.  Scoop meatballs onto the greased pan.  Drizzle a bit of additional oil over the meatballs.  

Bake at 400* for 20-25 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.