INGREDIENTS:
- 2 cups cooked chicken, finely chopped or shredded
- 1 medium zucchini, grated & squeezed dry
- 1 large egg
- ½ cup cottage cheese (blended smooth)
- ½ cup shredded mozzarella or cheddar
- ¼ cup grated parmesan
- 2 tbsp oat flour or almond flour
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ¼ tsp turmeric powder
- ¼ tsp black pepper
- Salt to taste
- 1 tbsp olive oil or avocado oil
INSTRUCTIONS
- Preheat oven to 200°C (400°F). Line a baking tray with parchment paper.
- In a large bowl, mix chicken, zucchini, egg, cottage cheese, and olive oil.
- Add oat flour, cheeses, spices, salt, and pepper. Mix until well combined.
- Scoop tablespoon-sized portions and shape into small poppers.
- Place on tray, slightly flatten the tops.
- Bake for 18–22 minutes, flipping halfway, until golden and firm.
- Optional: Broil for 2 minutes for extra color.
SERVING IDEAS:
Golden Baked Chicken and Zucchini Protein Poppers
- With yogurt-based garlic dip
- In lunchboxes or snack platters
- Inside wraps or protein bowls
- Post-workout snack
Q & A:
Q: Why are these high in protein?
A: Chicken, cottage cheese, egg, and cheese all contribute clean protein.
Q: Can I air-fry them?
A: Yes! Air-fry at 180°C (350°F) for 12–14 minutes, shaking once.
Q: Can I freeze them?
A: Absolutely. Freeze after baking for up to 2 months.
Q: Can I make them gluten-free?
A: Use almond flour or gluten-free oat flour.
Q: How do I keep them juicy?
A: Squeeze zucchini dry and don’t overbake—cottage cheese keeps them moist.