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.
- 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)
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- 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 and allow to cool slightly.
- Use a large bowl to combine all of the ingredients. Mix well to combine.
- 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.
- 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.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 15
- Cook Time: 40
- Serving Size: 1 serving
- Calories: 266
- Fat: 10.5g
- Carbohydrates: 13.9g
- Fiber: 4.1g
- Protein: 28.4g