Cheesy Hidden Veggie Chicken Poppers

• 1 lb ground chicken
• 1 cup finely grated zucchini (squeeze out excess moisture)
• 1/2 cup finely grated carrot
• 1/2 cup finely chopped spinach
• 1/2 cup shredded mild cheddar cheese
• 1/2 cup breadcrumbs (panko or regular)
• 1 large egg
• 2 cloves garlic, minced
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano
• Cooking spray or olive oil for greasing

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large mixing bowl, combine the ground chicken, grated zucchini, grated carrot, chopped spinach, shredded cheese, breadcrumbs, egg, minced garlic, onion powder, salt, pepper, and dried oregano.
3. Using your hands or a spoon, mix everything gently but thoroughly until well combined. Avoid overmixing to keep the poppers tender.
4. Shape the mixture into small, bite-sized poppers or nuggets (about 1-1.5 inches in diameter) and place them evenly spaced on the prepared baking sheet.
5. Lightly spray or brush the poppers with olive oil or cooking spray to help them crisp up during baking.
6. Bake in the preheated oven for 18-20 minutes, turning them halfway through to ensure even browning, until golden brown and cooked through (internal temperature should reach 165°F/74°C).
7. Remove from the oven and let them cool for 5 minutes before serving. These poppers pair well with ketchup, ranch, or a mild yogurt dip.
8. For an extra melty texture, sprinkle a bit more cheese on top during the last 2 minutes of baking.

Chef tips

• Squeeze excess moisture from zucchini to prevent soggy poppers.
• You can substitute ground turkey or lean ground beef instead of chicken if preferred.
• Use gluten-free breadcrumbs to make this recipe gluten-free.
• If your kids are sensitive to strong flavors, reduce the garlic to 1 clove or omit oregano for a milder taste.