- 1 lb ground chicken (see above for substitutions)
- 2 cups carrots, finely shredded/riced
- 1/2 cup onion, finely diced
- 2 tbsp coconut flour
- 2 tbsp coconut oil
- 2 tsp fresh orange zest
- 2–3 springs of green onion, sliced on the bias
- 1/2 tsp sea salt
- 1/2 tsp black pepper (omit for AIP)
- FOR THE SAUCE
- 1/4 cup coconut aminos
- 1 tbsp fish sauce
- 1 tsp orange zest
- 2 tsp apple cider vinegar
- Juice of one orange
- 1 tsp honey (omit for Whole30)
- 1 tsp onion powder
- Preheat the oven to 400 F and prepare a baking sheet with coconut oil
- Using a large mixing bowl, combine the ground chicken (or turkey), carrots, and onion.
- Next, add in the coconut oil, coconut flour, sea salt, black pepper (if using) and orange zest. Mix well to thoroughly combine.
- Roll the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the cooking sheet
- Place in the oven for 25-28 minutes, flipping half way through
- Remove from the oven and set aside
- In a medium sauce pan, combine the coconut aminos, orange zest, fish sauce, apple cider vinegar fresh orange juice, honey, and onion powder and whisk together.
- Cook on medium/low heat for 5 minutes, stirring often
- Carefully add the poppers into the bowl with the sauce, lightly mixing and spooning the sauce over them. Be careful not to break the poppers, but spoon enough sauce to saturate them.
- Spoon out the poppers onto a serving dish and either top with the remainder of the sauce, or serve the sauce on the side.
- Top with green onion and enjoy!
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Serving Size: 1 popper
- Calories: 45
- Fat: 1.7g
- Carbohydrates: 3g
- Fiber: 0.6g
- Protein: 4.4g