These spinach and artichoke sweet potato chicken poppers are the perfect snacks or an easy meal! They’re gluten-free, dairy-free paleo, whole30, and AIP.

Why Spinach and artichoke is an amazing combination

Spinach and artichoke go together like peanut butter and jelly. It has a mild but distinct flavor and tastes amazing paired with cheesy flavors as well. It’s most recognizable as a dip, but there are also tons of recipes for spinach and artichoke inspired dishes like who dinner skillets, casseroles, and more.

I have several variations of my popular sweet potato chicken poppers on my blog and always love serving them for finger food! I decided to marry two finger foods together with spinach and artichoke sweet potato chicken poppers! They’re easy to make, and have tons of veggies and protein-packed in one bite for a healthy and yummy dish.

What makes these spinach and artichoke chicken poppers healthy?

Spinach 

It’s no secret that spinach is good for you. It’s a super green that’s full of iron and vitamin A!

Sweet potato

Sweet potato is rich in vitamin c, fiber, and healthy carbs.

Chicken

Chicken is a simple and delicious protein that helps keep you full and satisfied.

How to make spinach and artichoke chicken poppers

• Cook the vegetables: Add the oil to a medium skillet and saute the onion for 3-4 minutes. Add the artichoke hearts and garlic and saute for another 2-3 minutes or until the artichoke hearts are soft. Stir in the spinach and cook until wilted. Set aside.
• Combine: Use a large bowl to combine all of the ingredients. Mix well to combine.

• Bake & serve: Shape the chicken mixture into small poppers by first rolling meatballs and then slightly flatten them with your hand. Evenly space them on the baking sheet. Bake in the preheated oven for 28-30 minutes, flipping halfway through. The poppers should be lightly crisp and the internal temperature should read 165 F. Serve with garlic aioli (use no pepper and compliant mayo for AIP) or another dip of your choice.

How to shred or rice sweet potato in the food processor

You can use a grater to shred sweet potato, or you can use a food processor. Either use the shredder attachment or simply chop up your sweet potato and add it to the food processor. You’ll be left with a fine, riced sweet potato which is perfect for this recipe.

Can you freeze this recipe?

These poppers freeze beautifully! Store them in a freezer-safe container for 3-4 months.

What do you serve these poppers with?

Garlic aioli is a great dip for this recipe! As a side, you can go with a vegetable of your choice like roasted broccoli or a salad.

The Ingredients for This Recipe

Ground chicken

You can also use ground turkey. If you’d rather use chicken but can’t find any ground chicken, simply add the chicken to the freezer for 15-20 minutes then grind in the food processor.

Sweet potato, spinach, and artichoke hearts

If you’re AIP and avoiding citric acid, be sure to buy artichoke hearts without them. Frozen artichoke hearts are a good way around this.

Nutritional yeast

This gives the poppers a cheesy flavor. It can be omitted, but it really ties together the flavor.

Coconut flour

Coconut flour helps to absorb excess moisture and bind the poppers. I haven’t tried other flours, but you probably could use others.

You’ll also love…

• Sweet potato chicken poppers
• Spinach & artichoke dip
• Oven-baked artichokes
• Mexican chicken poppers

Spinach & Artichoke Chicken Poppers

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★★★★★

5 from 2 reviews

• Author: Michelle
• Total Time: 55 minutes
• Yield: 4 servings 1x

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Description

These spinach and artichoke sweet potato chicken poppers are the perfect snacks or an easy meal! They’re gluten-free, dairy-free paleo, whole30, and AIP.

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Ingredients

Scale 1x2x3x

• 2 tbsp avocado oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup artichoke hearts, chopped
• 1 cup spinach, roughly chopped
• 1 cup sweet potato, riced (I use a food processor to rice it)
• 1 lb ground chicken
• 1 tbsp nutritional yeast
• 2 tbsp coconut flour
• 1 tbsp fresh parsley, chopped
• 3/4 tsp sea salt
• 1/4 tsp black pepper (omit for AIP)

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Instructions

1. Preheat the oven to 400 F and line a baking sheet with parchment paper.
2. Add the oil to a medium skillet and saute the onion for 3-4 minutes.
3. Add the artichoke hearts and garlic and saute for another 2-3 minutes or until the artichoke hearts are soft. Stir in the spinach and cook until wilted. Set aside and allow to cool slightly.
4. Use a large bowl to combine all of the ingredients. Mix well to combine.
5. Shape the chicken mixture into small poppers by first rolling meatballs, and then slightly flattening them with your hand. Evenly space them on the baking sheet.
6. Bake in the preheated oven for 28-30 minutes, flipping halfway through. The poppers should be lightly crisp and the internal temperature should read 165 F.
7. Serve with garlic aioli (use no pepper and compliant mayo for AIP) or another dip of your choice.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

• Prep Time: 15
• Cook Time: 40

Nutrition

• Serving Size: 1 serving
• Calories: 266
• Fat: 10.5g
• Carbohydrates: 13.9g
• Fiber: 4.1g
• Protein: 28.4g