Ingredients

The following ingredients have 4 Servings
  • 2 tbsp avocado oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup artichoke hearts, chopped
  • 1 cup spinach, roughly chopped
  • 1 cup sweet potato, riced (I use a food processor to rice it)
  • 1 lb ground chicken
  • 1 tbsp nutritional yeast
  • 2 tbsp coconut flour
  • 1 tbsp fresh parsley, chopped
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)

Instruction

  • Preheat the oven to 400 F and line a baking sheet with parchment paper.
  • Add the oil to a medium skillet and saute the onion for 3-4 minutes.
  • Add the artichoke hearts and garlic and saute for another 2-3 minutes or until the artichoke hearts are soft. Stir in the spinach and cook until wilted. Set aside and allow to cool slightly.
  • Use a large bowl to combine all of the ingredients. Mix well to combine.
  • Shape the chicken mixture into small poppers by first rolling meatballs, and then slightly flattening them with your hand. Evenly space them on the baking sheet.
  • Bake in the preheated oven for 28-30 minutes, flipping halfway through. The poppers should be lightly crisp and the internal temperature should read 165 F.
  • Serve with garlic aioli (use no pepper and compliant mayo for AIP) or another dip of your choice.