A healthy meal, these chicken zucchini poppers are easy to make, but the best part is the creamy cilantro sauce! Ground chicken and shredded zucchini combine into small patties and are pan-fried while you whip up the easy cilantro dip.

This recipe is perfect for those who are looking for a low carb meal or snack that’s high in protein!

These chicken poppers have quickly become one of the most popular on my website and it’s pretty much because of this creamy cilantro sauce. Lovingly known as “THE SAUCE” with Dizzy Cook readers, I’ve had people just make it as a dip for chips, vegetables, chicken, beef…and some just eat it with a spoon. It’s that good.

These chicken zucchini poppers are just a great vehicle for the sauce! Got leftover zucchini? Don’t miss this zucchini pasta.

What I love about this chicken popper recipe is it makes the perfect high protein snack. You can adjust the patties to make a bunch of small, almost meatball-sized, bites.

They keep well in the fridge for about 3 days, or freeze well, and you just pop one or two when you feel hungry. They’re a healthier alternative to protein bars.

You’ll love these chicken zucchini poppers recipe because:

• Fast – It’s a quick 20-30 minute meal.
• Meal prep – Chicken zucchini poppers are awesome for meal prep, and can easily be frozen.
• Hidden veggies – These make an easy dinner that can sneak in some extra vegetables for kids…or dads.
• High protein – Made with chicken and zucchini, it’s a really healthy high-protein snack.
• Best sauce – The sauce that comes with it can be doubled and used as a dip for steaks, grilled chicken, or roasted vegetables.

This recipe can easily be made keto, dairy free, low carb, whole30, gluten free, and migraine diet friendly.

Ingredients

The ingredients for the poppers are extremely minimal and simple. This is because I wanted the flavor of the chicken zucchini poppers to compliment the sauce. They are meant to be served as a pair so you have both flavors combined.

For the chicken poppers:

• Ground Chicken – I like to use Mary’s Organic ground chicken if you can find it. Sometimes ground chicken can contain solutions or broth, which you want to avoid. Not only is it better from a migraine diet perspective, but the flavor and how it cooks will also be improved. Chicken with added solutions or water doesn’t brown or sear as nicely. Also, don’t skip the fat! If using chicken breast, make sure it contains at least 7% fat for the best flavor, or use ground chicken thighs.
• Zucchini – About 2 small zucchini equal 1 1/2 cups grated. Zucchini contain a lot of water so you want to make sure that gets squeezed out before cooking. This could be substituted with summer squash as well. 
• Oil – Olive oil or avocado oil would work well to cook these in.
• Seasonings – Garlic, chives, salt and pepper round out the ingredients for the chicken poppers. If chives aren’t readily available, they can be substituted with green onion.

Step 1 – Start by grating the zucchini with a cheese grater. Do this over a paper towel so you can just fold up the paper towel around the zucchini and squeeze out all of the liquid. If you’re a big juice fan, you can save the juices for a smoothie.

Step 2 – Mix the zucchini, ground chicken, and spices together and form into small patties. Chill these on a sheet pan or plate while you make the sauce.

Step 3 – Combine the cilantro, mayonnaise, cottage cheese, white vinegar, and spices in a small food processor. You can chop the cilantro very finely and mix everything together if you don’t own a food processor, but the flavor combination definitely works best this way. Blend till everything is fully combined into a thick green dip. Chill until you’re ready to serve so the flavors have time to combine together.

Step 4 – Using a large, nonstick pan, heat olive oil over medium high heat. Add chicken popper patties and sear for 4 minutes, flipping when golden brown. Cook another 4 minutes on the opposite side, till completely cooked through. If you have a meat thermometer the temperature should reach 165 degrees F. If you’re cooking a big batch and have a smaller pan, cover the poppers with foil and place in a warm oven while you make the rest. 

Step 5 – Serve the patties with the sauce for dipping.

This is a pretty simple recipe, but there are three ways you can really mess it up!

1. Don’t skip squeezing the water out of the zucchini. If you do, the patties will be too moist and won’t form together well.
2. Don’t skip making the sauce. The two people in the comments who didn’t like this recipe did not make the sauce with it, and that means they did not make the recipe correctly. The chicken zucchini popper recipe was formulated to be paired a sauce for dipping or topping for the best flavor. If you hate cilantro, there are more sauce suggestions below!
3. Use ground chicken with fat. One that’s totally fat-free or with minimal fat will be more dry and less flavorful. I recommend chicken breast at least 7% fat or ground chicken thighs for the best flavor.

These will store in an airtight container for up to 3 days. If you don’t intend to use them by that time, I recommend just throwing them into a freezer bag. If they’re cooked, they shouldn’t stick together.

You could also freeze the raw patties between sheets of wax paper. Just defrost overnight in the fridge and pat with a paper towel if there is excess moisture. 

To reheat cooked chicken zucchini poppers, microwave in 30 second increments for about 1-2 minutes. Or wrap the patties in foil and place in the oven at 350 degrees F for about 10-15 minutes.