Chicken Fajita Poppers | Paleo, Whole30
Servings: 25 bite-sized poppers
Calories: 27kcal
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 onion, diced
- 1 tsp minced garlic
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp avocado oil, for cooking
- 1/4 tsp cayenne pepper (optional)
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper or foil, and drizzle or spray with avocado oil.
- Pat the chicken dry with paper towels, then place in a blender or food processor. Pulse a few times to break up the meat.
- Add the remaining ingredients (peppers, onion, garlic, spices) and pulse for a minute or two, until everything is combined.
- Use a cookie dough scooper to scoop heaping tablespoons full of the mixture onto the lined and greased baking sheet.* You can leave them as is, or use your hands to flatten them a bit.
- Brush the tops of the poppers with avocado oil, or use a sprayer to lightly coat them.
- Transfer to the oven, and bake for 25 minutes. Broil for 3-5 minutes at the end to brown the tops.
- Serve hot, dipped in guacamole or salsa!
Notes
- If you don't have avocado oil, use whatever oil you have on hand.
- Cook the poppers in batches if you can't fit them all on one baking sheet.
- If you don't have a cookie dough scooper, use a tablespoon measuring cup to scoop instead.
Nutrition
Calories: 27kcal | Carbohydrates: 1g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 64mg | Fiber: 1g | Sugar: 1g | Iron: 1mg