Can I make these Mexican Chicken Poppers ahead of time?

Absolutely! You can prepare the mixture up to a day ahead and keep it covered in the refrigerator. Alternatively, form the poppers and refrigerate them uncooked on a baking sheet for up to 24 hours before baking. They also freeze well both before and after cooking, making them perfect for meal prep.

Why is my mixture too wet or too dry?

Sweet potatoes can vary in moisture content. If your mixture seems too wet, add a bit more coconut flour, one teaspoon at a time. If it's too dry, a splash of avocado oil or even a tablespoon of water will help. The perfect consistency should hold together when squeezed but still feel slightly moist.

How do I know when the poppers are done cooking?

The most reliable method is using a meat thermometer to ensure they've reached 165°F internally. Visually, they should be golden brown on the outside. When you press gently on the center, they should feel firm with a slight give, not squishy.

Can I make these without coconut flour if I'm not following AIP?

Yes, you can substitute almond flour if you're just following Paleo or Whole30 guidelines. Use about double the amount as coconut flour since it doesn't absorb as much moisture. Alternatively, you could use a tablespoon of tapioca starch or arrowroot powder.

Mexican Chicken Poppers Recipe

Description

These Mexican Chicken Poppers are a healthy and flavorful twist on classic meatballs, made with ground chicken, shredded sweet potato, fresh herbs, and bold spices. Perfect for main meals, snacks, or party appetizers, they fit Paleo, Whole30, and AIP (Autoimmune Protocol) diets, and are baked for a light, crispy finish.

Ingredients

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Base Mixture
1 lb ground chicken (or substitute ground turkey)
2 cups sweet potato, shredded (using a grater or food processor)
1/3 cup red onion, diced
2 tbsp fresh cilantro, chopped
2 tsp garlic powder
1 tsp oregano powder
2 tsp cumin (omit for AIP)
1 tsp chili powder (optional, omit for AIP)
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
2 tbsp avocado oil
2 tbsp coconut flour
Juice of 1/2 lime

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Instructions

Preheat the Oven: Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
Prepare the Mixture: In a large mixing bowl, combine the ground chicken (or turkey), shredded sweet potato, diced red onion, chopped cilantro, garlic powder, oregano powder, cumin (if using), chili powder (if using), sea salt, black pepper (if using), avocado oil, coconut flour, and lime juice. Mix thoroughly until all ingredients are well incorporated.
Shape the Poppers: Using a small scoop or your hands, portion the mixture into 20-25 even balls. Place them evenly spaced on the prepared baking sheet, then gently flatten each with your hand for uniform cooking.
Bake the Poppers: Place the baking sheet in the preheated oven and bake for 20-25 minutes. Flip the poppers halfway through baking to ensure they cook evenly and brown on both sides.
Cool and Serve: Remove the poppers from the oven and allow them to cool on the baking sheet for 5-10 minutes before serving. Enjoy with your favorite dips such as cilantro avocado lime sauce, guacamole, or a tomato-based salsa if you tolerate nightshades.

Notes

These poppers are great for meal prep and can be stored in the fridge for up to 4 days or frozen for longer storage.
For AIP, omit cumin, black pepper, and chili powder.
You can substitute ground turkey for chicken if desired.
Serve with compliant dips for added flavor and moisture.

Nutrition

Serving Size: 4 poppers
Calories: 160
Sugar: 3g
Sodium: 350mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 14g
Cholesterol: 40mg

Description

Ingredients

Base Mixture

Instructions

Notes

Nutrition