Chicken Zucchini Poppers

A perfect blend of ground chicken and grated zucchini, these Chicken Zucchini Poppers are a delicious and healthy keto-friendly snack. They're easy to make and are great for appetizers, a quick lunch, or a protein-packed snack.

Course Appetizer

Cuisine American

Keyword Appetizer, chicken, Keto, Low-Carb, poppers, Zucchini

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 220kcal

Equipment

Large mixing bowl
Baking sheet
Parchment paper
Skillet
Measuring cups and spoons

Ingredients

1 lb ground chicken
2 cups zucchini, grated and excess moisture squeezed out
½ cup almond flour
¼ cup Parmesan cheese, grated
2 cloves garlic, minced
1 tsp salt
½ tsp black pepper
½ tsp onion powder
¼ cup fresh cilantro, finely chopped
1 large egg
2 tbsp olive oil for frying

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the ground chicken and grated zucchini.
Add almond flour, Parmesan cheese, minced garlic, salt, black pepper, onion powder, and chopped cilantro to the chicken and zucchini mixture.
Crack the egg into the bowl and mix all the ingredients until well combined.
Form the mixture into small balls, roughly the size of a golf ball, and place them on the prepared baking sheet.
Heat olive oil in a large skillet over medium heat. In batches, fry the poppers until they are golden brown on all sides, about 2-3 minutes per side.
Once browned, transfer the poppers back to the baking sheet and bake in the oven for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let them rest for a few minutes before serving.

Notes

If you prefer a less hands-on approach, you can skip the frying step and bake the poppers for a total of 20-25 minutes, flipping halfway through. For a spicier kick, add 1/2 teaspoon of chili flakes to the mixture.

Nutrition