These Lemon Pesto Chicken Poppers are great to have on hand for a meal, or a quick hit of protein. Dipping them really amps up your flavor game!
Ladies and gentlemen, I ask you, can you possibly have enough popper recipes? These babies are so versatile!
They’re an afternoon snack, or a main dish. They can be frozen, reheated, and used as just a bit of protein next to a bit ol’ Caesar Salad. Of course, you could also pretend they are chicken nuggets and eat them with some Curly Fries or Garlic Rosemary Taro Fries. So many choices!
Tips for preparation
Ground chicken (and turkey) can be so sticky. There are a couple of tricks I’ve learned over the years that may make your job easier.
- Use a fork when mixing. The ingredients seem to incorporate better.
- Wet your hands before working with the meat mixture. You may need to do this several times while you are forming these little guys.
Special equipment
You must think me a broken record when I talk about the mini food processor. I’m sorry. Really, it’s for your own good. There is so much you can do with it! I make salad dressings, sauces and pesto/pistou kinds of things. It makes short work of it, and it comes in fun colors. Mine is sunshine yellow.
I’m not a huge gadget person, but there is another kitchen item that is really handy to have – a tablespoon cookie scoop. It’s not just for cookies. I use it for meatballs of all kinds! (See Italian Wedding Soup.) Less mess on the hands.
Here’s hoping you’ve got some summer basil left!
As always, I’m wishing you great love and deep healing.
💗,
Wendi
Lemon Pesto Chicken Poppers
Course: MainCuisine: AIP, PaleoDifficulty: Easy24
poppers25
minutes25
minutesThese Lemon Pesto Chicken Poppers are great to have on hand for a meal, or a quick hit of protein. Dipping them really amps up your flavor game!
Ingredients
2 cups 2 fresh basil leaves, slightly packed
Zest of one lemon
Juice of one lemon (about 2 T.)
5 5 cloves garlic, peeled and chopped
1/2 cup 1/2 extra virgin olive oil
1/2 tsp. 1/2 + 1/2 tsp. sea salt, divided
1 lb. 1 ground chicken
Directions
- Preheat oven to 350ºF. Place first 5 ingredients plus 1/2 teaspoon salt in a mini food processor or blender. Process until you have sort of a pesto.
- In a large bowl, mix together ground chicken, the other 1/2 teaspoon salt, and 2 tablespoons of the pesto with a fork.
- Portion out meat mixture a tablespoonful at a time onto a parchment- or silicone-lined roasting pan using a tablespoon cookie scoop. Wet your fingers, and flatten each meat ball to about 1/2″.
- Bake for 25 minutes, OR bake for 20 minutes and broil on high for the last 5 minutes, as shown here. Baking alone will produce a paler but more tender popper.
We are a participant in the Amazon.com Services LLC Associates program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
These are delicious!!! Definitely a keeper recipe, thanks!!
Hi, Dee! Thank you for taking the time to write! I’m so happy you like them! 🙂
Do you think these are freezer friendly?
Hi, Dawn! I’m just getting back to messages after the holidays. I *think* the poppers could be frozen, but I really prefer the pesto to be fresh. I hope I’m not too late in responding to you!