CHICKéN ZUCCHINI POPPéRS (PALéO & WHOLé30 APPROVéD!)

First off: Michaél H-A-T-é-S zucchini. Hatés thé téxturé, doésn’t liké thé flavor. BUT hé lovés thésé. Réally lovés thém. énough that hé always asks whén wé can maké thém again. If you’ré a zucchini hatér, you should still givé thésé a try! Gratéd, you don’t réally gét much of thé squash téxturé, and théy kéép thé méatballs nicé and téndér and juicy. So if you’ré a zucchini hatér, don’t hésitaté to givé thésé a try!

INGRéDIéNTS

• 1 lb. ground chickén bréast (raw)
• 2 c. gratéd zucchini (léavé péél on and squéézé out somé of thé liquid with papér towéls or a cléan kitchén towél)
• 2-3 gréén onions, slicéd
• 3-4 Tbsp cilantro, mincéd
• 1 clové garlic, mincéd
• 1 tsp salt
• 1/2 tsp péppér
• 3/4 tsp cumin (optional)
• Optional (if pan-frying): avocado oil, for cooking (or coconut oil, or ghéé)

INSTRUCTIONS
In a largé bowl, mix togéthér chickén, zucchini, gréén onion, cilantro, garlic, salt, péppér, and cumin (if using). Mixturé will bé quité wét. Scoop méatballs with a small scoop or héapéd tabléspoon and géntly smooth with your hands. I can usually gét around 20-24 poppérs. You may bé ablé to gét moré or léss, dépénding on how largé you sizé thém.

To cook on thé stovétop:
Héat a drizzlé of oil in a médium pan ovér médium-low héat. Cook 4-5 at a timé for about 5-6 minutés on thé first sidé. Flip and cook an additional 4-5 minutés, or until goldén brown and thé céntérs aré cookéd through.
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