Veggie-Loaded Chicken Bites
These Veggie-Loaded Chicken Bites aren't just easy to make, but they are super delicious and a healthy start to dinner! Family-friendly, gluten free, Paleo and Whole30
Servings: 18 bites
- 1 pound ground chicken
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup finely chopped spinach, loosely packed
- 1/4 cup minced onion
- 1/2 tbsp Italian seasoning
- 3/4 tsp sea salt
- 1/2 tsp garlic powder
- black pepper to taste
- 1/4 tsp paprika
- oil for cooking
Take shredded zucchini and put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini with towel squeeze a few times to help drain out some of the zucchini’s moisture.
In a large bowl, combine drained zucchini and remaining ingredients except oil. Using clean hands or a spoon, mix until well combined.
Form into bites and set aside
Heat oil in a large skillet over medium heat.
Cook bites until a golden-brown crust starts to form and chicken is cooked through, about 5 minutes per side
Enjoy warm and with your favorite dipping sauce. Allow leftovers to cool completely and store in an air-tight container in fridge for 4-5 days
- No chicken? Make them with ground turkey instead!
- Use more of one veggie and less (or none) of another!
- You can bake these chicken bites
- Or turn them into burgers - so good!
Calories: 42kcal | Carbohydrates: 1g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 118mg | Potassium: 180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1296IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg