Servings: 3 (6 patties total)
Total Time: 23 minutes
Difficulty: Easy
Calories: 204 per serving (2 patties)
Macros (per serving): 14g Protein | 2g Carbs | 16g Fat | 1g Fiber
The Juicy Chicken Patties That Make Zucchini Actually Exciting
If you’ve ever bought zucchini with good intentions… and then let it sit in the fridge, this recipe is your solution. These High-Protein Chicken Zucchini Poppers are juicy, garlicky, and surprisingly satisfying.
They’re made with ground chicken, fresh herbs, and shredded zucchini for moisture and texture. No breadcrumbs. No fillers. Just clean, gluten-free ingredients that come together in under 25 minutes.
And that creamy cilantro sauce? It takes everything up a notch. Bright, tangy, and just rich enough to feel indulgent without being heavy.
If you’re building easy high-protein dinners that don’t feel repetitive, this one deserves a spot in your weekly rotation.
Look at the Recipe
- Juicy, tender chicken with fresh garlic flavor
- Naturally gluten-free and low carb
- Perfect for meal prep and quick dinners
Ingredients Needed
For the Chicken Zucchini Poppers
- 1 pound ground chicken (93/7 recommended)
- 1–2 medium zucchini (about 1½ cups shredded)
- 2 garlic cloves, minced
- 2 tablespoons fresh chives (or green onion), chopped
- ½ teaspoon kosher salt
- ¼ teaspoon fresh black pepper
- 1–2 tablespoons oil for cooking
Creamy Cilantro Sauce
- 1 cup fresh cilantro
- 1 small garlic clove
- ⅓ cup mayonnaise
- 1 tablespoon cottage cheese
- 1 tablespoon distilled white vinegar
- Salt and pepper to taste
How to Make Our High-Protein Chicken Zucchini Poppers
1. Make the Sauce
Combine cilantro, garlic, mayonnaise, cottage cheese, and vinegar in a food processor.
Blend until smooth. Chill at least 30 minutes to thicken and develop flavor.
Shortcut: Finely chop cilantro and mix by hand if needed.
2. Prep the Zucchini
Grate zucchini using a cheese grater.
Place on paper towels, sprinkle lightly with salt, and squeeze out excess moisture. This prevents soggy patties.
3. Mix the Chicken
In a large bowl, combine ground chicken, zucchini, garlic, chives, salt, and pepper.
Mix gently until just combined.
4. Form Patties
Shape into 6 evenly sized patties (about 3 inches wide).
5. Cook
Heat oil in a large skillet over medium heat.
Cook patties 4 minutes per side until browned and fully cooked (internal temp 165°F).
If browning too quickly, finish in a 350°F oven for 2–3 minutes.
6. Serve
Top each popper with a dollop of creamy cilantro sauce or serve it on the side.
These high-protein chicken patties pair beautifully with a fresh salad, roasted veggies, or cauliflower rice for a balanced meal.
Storage & Serving Suggestions
- Store in the refrigerator for up to 4 days.
- Freeze cooked patties for up to 2 months.
- Reheat in a skillet or air fryer for best texture.
- Serve in lettuce wraps for a low-carb burger alternative.
Perfect for easy meal prep and macro-friendly lunches.
Tips & FAQs
Can I use chicken thighs?
Yes. Ground chicken thighs are juicier and more flavorful.
How do I keep them from falling apart?
Squeeze zucchini well and avoid overmixing.
Can I make the sauce dairy-free?
Yes. Replace cottage cheese with extra mayo and reduce vinegar slightly.
Are these keto-friendly?
Yes. They are naturally low carb and high protein.
Can I bake instead of pan fry?
Yes. Bake at 400°F for 15–18 minutes, flipping halfway.
