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Chicken Zucchini Poppers

Updated: Feb 12, 2020

Prep Time: 15 minutes

Cook Time: 20 minutes

Yields 4-5 servings

(Emily, 2014)


- 1 lb. ground chicken breast (raw)

- 2 cup grated zucchini (leave the peel on and squeeze out some of the liquid with paper towels or a clean kitchen towel)

- 2–3 green onions, sliced

- 3–4 Tbsp cilantro, minced

- 1 clove garlic, minced

- 1 tsp salt

- ½ tsp pepper

- ¾ tsp cumin (optional)

- Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghee)


1. In a large bowl, mix together chicken, zucchini, green onion, cilantro, garlic, salt, pepper, and cumin (if using). Mixture will be quite wet.

2. Scoop meatballs with a small scoop or heaped tablespoon and gently smooth with your hands. I can usually get around 20-24 poppers. You may be able to get more or less, depending on how large you size them.

3. To cook on the stovetop: Heat a drizzle of oil in a medium pan over medium-low heat. Cook 4-5 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.

4. To bake: Preheat oven to 400 degrees. Drizzle a bit of olive or avocado oil onto a baking sheet lined with foil. Bake at 400 degrees 15-20 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.

5. Serve with guacamole, salsa, or your favorite dip.

Works Cited

Emily. (2014, March 31). Chicken Zucchini Poppers . Retrieved from One Lovely Life:

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