Mexican Sweet Potato Chicken Poppers

 
These Mexican goody murphy poultry poppers are the perfect smooth aliment with few player talent to process on a weeknight or load for dejeuner! They’re paleo, whole30, and AIP.
Wuss poppers hold been a mettlesome changer for me, and I’m constantly hunting for much distance to modify them up. With Cinco De Dressing on the way, and Tex Mex substance beingness a way of smouldering where I resilient in Dallas, TX, I knew I had to try and pay them a Mexican cuisines inspired form!

INGREDIENTS

  • 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

INSTRUCTIONS

  1. Preheat oven to 400 F and line a baking sheet with parchment paper
  2. Combine all of the ingredients in a large mixing bowl and thoroughly mix until well combined.
  3. 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.
  4. Bake in the preheated oven for 20-25 minutes, flipping once. Remove from the baking sheet and allow to cool for 5-10 minutes.
  5. Serve with cilantro avocado lime sauce, guacamole, or a tomato based salsa if you tolerate nightshades.