Whole30 Chicken Zucchini Poppers (Paleo, Keto) – a tasty snack, main dish, or make ahead meal. These savory bites are juicy, packed with veggies, and super family friendly! Whole30 + Paleo + Keto
These Whole30 Chicken Zucchini Poppers are a twist on a couple of my favorites things – meatballs and mini sliders. They are bite-sized and packed with protein and veggies, perfect for a healthy meal or appetizer for your next gathering!
I made these last week and served them with a side of roasted veggies and potatoes for a quick Whole30 compliant dinner. Made with simple ingredients, these poppers can be baked or lightly fried. I have the best results cooking them in a cast iron skillet coated lightly with avocado oil. Baking in the oven is less work and while they don’t have the same browned crust, the flavor is still excellent!
Are you looking for ways to sneak more veggies into your kids meals? Grated zucchini is my favorite option because it’s nearly flavorless! It adds great texture and juiciness to the ground chicken in these poppers. I add it to all kinds of recipes, including this favorite soup. Check out this recipe for Turkey Zucchini Burgers and another reader favorite, Zucchini Applesauce Muffins, for more inspiration!
These Chicken Zucchini Poppers include my all purpose seasoning blend which is a flavorful addition to everything from meatballs to veggies to soups. See below for other flavor variations!
Fun Flavor/Party Variations for Chicken Zucchini Poppers
- For different flavor combos, try some of my other homemade seasoning blends (Italian, Jerk, or Cajun would be awesome!) in place of the all purpose seasoning.
- Dipping sauce ideas: Whole30 Ranch Dressing, Easy Homemade Salsa and Guacamole, and Chili Ranch Fry Sauce
- For a Paleo friendly delicious spread at your next party, serve these poppers along with Bacon Wrapped Chicken Bites and Buffalo Chicken Lettuce Wraps
- Substitute ground turkey for the chicken if desired
Whole30 Chicken Zucchini Poppers
- Place grated zucchini on a clean kitchen towel. Wring out excess water. Combine zucchini with all ingredients in a large bowl. Using your hands, blend the mixture and form into large meatball sized patties (flatten slightly.)
- Heat oil in a large skillet (cast iron works great) over medium high heat. Cook patties about 5 minutes per side until chicken is cooked through, flipping in between. Add more oil as needed.
- Preheat oven to 400 degrees. Place patties on a parchment lined baking sheet. Cook for 15 minutes, until chicken is cooked through.