Description
These Italian Chicken poppers are packed with protein, veggies, and Italian flavors! They’re paleo, whole30, and AIP friendly.
Ingredients
Scale
- 1 small zucchini, ends removed
- 2 cups spinach
- 1 tbsp fresh basil
- 1 tbsp fresh parsley
- 1 lb ground chicken
- 2 cloves garlic, minced
- 2 tsp onion powder
- 1 tsp oregano
- 1 tsp sea salt
- 1/4 tsp black pepper (omit for AIP)
- 2 tbsp nutritional yeast
- 2 tbsp coconut flour
- 2 tbsp olive oil
Instructions
- Preheat the oven to 400 F and line a baking sheet with lightly greased parchment paper.
- Using a food processor, shred the zucchini, spinach, basil, and parsley until the zucchini is shredded and the spinach is chopped. Alternatively, you can chop the spinach and herbs with a knife and shred the zucchini with a grater.
- Pour the zucchini and spinach mixture into a large bowl and add the remainder of the ingredients. Stir well until all of the ingredients are well incorporated into the chicken mixture.
- Roll the chicken mixture into meatballs, slightly flattening them with your hand to make “poppers”. Evenly space on the baking sheet.
- Place the poppers in the oven for 25-28 minutes, flipping halfway through. The internal temperature should read 165 F.
- Remove from the oven and allow to cool slightly before serving with tomato sauce (or nomato sauce for AIP) for dipping!
Notes
All nutrition facts are an estimation.
- Prep Time: 10
- Cook Time: 30
- Category: Main Dish
- Method: oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Fat: 16.3g
- Carbohydrates: 5.6g
- Fiber: 2.6g
- Protein: 36.5g