These chicken poppers are deliciously flavored with fajita seasoning. They are easy to make and Whole30 compliant.
The battle between Jhuls 1 and Jhuls 2 is still ongoing. Who are they, you ask? Both of them are me. Jhuls 1 is the determined one and positive thinker, and she’s the one telling me that I can do this Whole30 thing again. She’s too boring to be with. Jhuls 2 is the cheerful one and always hungry. Even if she has tummy pain, she can still eat ice cream. Mostly, Jhuls 2 is the one active. Jhuls 1 will be the one in-charged when she thinks that Jhuls 2 has eaten enough naughty foods and starting to complain about the joint pain.
Now that Jhuls 1 is on, I am sharing you a Whole30 recipe. I have seen a recipe for Chicken Fajita Poppers from Jessie and I thought of making the same, but using the chicken fajita recipe I have on the blog. The chicken fajita poppers are baked and I did it using a muffin pan. Usually, it is done on a baking sheet lined with a parchment paper or an aluminum foil, but I was feeling lazy to form the chicken mixture into balls, so I did use a muffin pan. When the chicken poppers were baked for 15 minutes, I removed them from the muffin pan and moved them to an aluminum foil-lined baking sheet to continue the cooking by broiling them. You can skip the broiling and add more 5-10 minutes to the baking time.
I served these chicken poppers with my homemade harissa-tahini sauce and they were amazing! These can be enjoyed with salad as well.
Chicken Fajita Poppers
- 400g chicken breasts or boneless and skinless chicken thighs
- 1/4 cup yellow bell pepper, chopped
- 1/4 cup red bell pepper, chopped
- 1/4 cup green bell pepper, chopped
- 1 onion, chopped
- 1 tsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp hot smoked paprika (or use regular paprika or regular smoked paprika)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp cumin powder
- Preheat oven to 425 F. Prepare a baking sheet lined with aluminum foil or a greased mini muffin pan.
- Wash the chicken and pat dry. Cut into chunks
- In a food processor, add chicken and pulse until minced.
- Add bell peppers, onion, oil, salt, pepper, cumin, paprika, garlic powder and onion powder. Pulse until everything is combined. Transfer to a bowl.
- If using a muffin pan: fill the greased muffin pan holes with the chicken mixture. If using a baking sheet, line it with aluminum foil and shape the chicken mixture into balls or you can make them flat like small patties.
- Bake for 15 minutes, then broil the chicken poppers until charred. (Broiling is optional. If you don’t want to broil the chicken poppers, bake them for 5-10 minutes more. Baking them longer than that will give you dry chicken poppers.) (Please see notes below.)
- Take out the cooked chicken poppers and enjoy them with your favorite dipping sauce.
I used a muffin pan when I baked them for 15 minutes coz I was lazy to shape them into balls using my hands. Haha! I moved them to a foil-lined baking sheet to broil. I think I over-broiled them. Ugh!
I noticed that it is easier to remove the chicken poppers when using aluminum foil compared with a parchment paper. Use what works for you.
Oven temperatures vary – I baked mine for 15 minutes and broiled them till charred. Again, see what works for you.
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