These Mexican sweet potato chicken poppers are the perfect easy meal with some extra flair to serve on a weeknight or pack for lunch! They’re paleo, whole30, and AIP.
Seeing as most Mexican dishes feature some sort of nightshade spice, it can be challenging to create the same flavors without it. However, these chicken poppers have an amazing flavor and a fun dip ties it altogether.
What I love so much about these chicken poppers is that they’re super simple to make, they require fairly minimal ingredients, and everyone loves them! Regardless on whether or not you’re paleo, we can all appreciate a chicken nugget inspired dish.
1 lb ground chicken (sub turkey)
2 cups sweet potato, shredded (using a grater or food processor)
1/3 cup red onion, diced
2 tbsp fresh cilantro, chopped
2 tsp garlic powder
1 tsp oregano powder
2 tsp cumin (omit for AIP)
optional – 1 tsp chili powder (omit for AIP)
1 tsp sea salt
1/2 tsp black pepper (omit for AIP)
2 tbsp avocado oil
2 tbsp coconut flour
Juice of 1/2 lime
Preheat oven to 400 F and line a baking sheet with parchment paper
Combine all of the ingredients in a large mixing bowl and thoroughly mix until well combined.
Scoop the poppers (you should have 20-25) out using a small scoop, or just your hand, and place them evenly spaced on the baking sheet. Slightly flatten them by pushing them down with your hand.
Bake in the preheated oven for 20-25 minutes, flipping once. Remove from the baking sheet and allow to cool for 5-10 minutes.
Serve with cilantro avocado lime sauce, guacamole, or a tomato based salsa if you tolerate nightshades.