Chicken and Zucchini Poppers with Roasted Broccoli and Sweet Potato Fries

I am seriously counting down the hours until the next time I eat this week, well more then usual. Really though, both meals turned out exceptionally delicious and this weeks meal prep will be hard to beat! Both meals are also great Super Bowl party or tailgate food options. Just saying. Anyways, these Chicken and Zucchini Poppers are amazing!! I had them plain, but adding guacamole to them would probably be really good too. I doubled the entire recipe below to get me enough poppers for six meals (about 4oz of chicken per meal). Also, I used two zucchini's with doubling the recipe, so if you are making the recipe as is, one zucchini would probably be enough. I also suggest putting the zucchini(s), green onions, and cilantro in the food processor together before adding to the chicken mixture. I ended up baking the poppers, which turned out great, but I also roasted broccoli and sweet potato fries too, so that made for a long evening. I do not suggest you do that unless you have time! Let me know if you try this recipe out and if you like it!

Chicken and Zucchini Poppers
Ingredients:

• 1 lb. ground chicken breast
• 2c grated zucchini (leave peel on)
• 2-3 green onions, sliced
• 3-4 Tbsp cilantro, minced
• 1 clove garlic
• 1 tsp salt
• ½ tsp pepper
• (optional: ¾ tsp cumin)
• olive oil, for cooking (or coconut oil, avocado oil, or ghee)

Directions:

1. Toss chicken with zucchini, green onion, cilantro, garlic, salt, and pepper (and cumin, if using). Mixture will be quite wet.
2. To cook on the stovetop:
3. Heat a drizzle of olive oil in a medium pan over medium heat. Use a small scoop or a heaped tablespoon to scoop meatballs into the pan. Cook 8-10 at a time for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes, or until golden brown and the centers are cooked through.
4. To bake:
5. Drizzle a bit of olive or avocado oil onto a baking sheet. Scoop meatballs onto the greased pan. Drizzle a bit of additional oil over the meatballs. Bake at 400 degrees 20-25 minutes, or until cooked through. If desired, place under the broiler for an additional 2-3 minutes or until browned on top.
6. Serve with guacamole, salsa, or your favorite dip.

​Original recipe found here

​My Homemade Sweet Potato Fries
(Basically just roasted sweet potatoes)
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.