{Whole30} Chicken Fajita Poppers

March 16, 2018

These chicken poppers are deliciously flavored with fajita seasoning. They are easy to make and Whole30 compliant.

The battle between Jhuls 1 and Jhuls 2 is still ongoing. Who are they, you ask? Both of them are me. Jhuls 1 is the determined one and positive thinker, and she’s the one telling me that I can do this Whole30 thing again. She’s too boring to be with. Jhuls 2 is the cheerful one and always hungry. Even if she has tummy pain, she can still eat ice cream. Mostly, Jhuls 2 is the one active. Jhuls 1 will be the one in-charged when she thinks that Jhuls 2 has eaten enough naughty foods and starting to complain about the joint pain.

Now that Jhuls 1 is on, I am sharing you a Whole30 recipe. I have seen a recipe for Chicken Fajita Poppers from Jessie and I thought of making the same, but using the chicken fajita recipe I have on the blog. The chicken fajita poppers are baked and I did it using a muffin pan. Usually, it is done on a baking sheet lined with a parchment paper or an aluminum foil, but I was feeling lazy to form the chicken mixture into balls, so I did use a muffin pan. When the chicken poppers were baked for 15 minutes, I removed them from the muffin pan and moved them to an aluminum foil-lined baking sheet to continue the cooking by broiling them. You can skip the broiling and add more 5-10 minutes to the baking time.

I served these chicken poppers with my homemade harissa-tahini sauce and they were amazing! These can be enjoyed with salad as well.

I am sharing taking these at Fiesta Friday #215. This week’s co-hosts are Laurena and Alex. Thanks, lovely ladies and thanks, Angie!🌺

Chicken Fajita Poppers

Ingredients:

  • 400g chicken breasts or boneless and skinless chicken thighs
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup green bell pepper, chopped
  • 1 onion, chopped
  • 1 tsp olive oil
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp hot smoked paprika (or use regular paprika or regular smoked paprika)
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp cumin powder

Instructions:

  1. Preheat oven to 425 F. Prepare a baking sheet lined with aluminum foil or a greased mini muffin pan.
  2. Wash the chicken and pat dry. Cut into chunks
  3. In a food processor, add chicken and pulse until minced.
  4. Add bell peppers, onion, oil, salt, pepper, cumin, paprika, garlic powder and onion powder. Pulse until everything is combined. Transfer to a bowl.
  5. If using a muffin pan: fill the greased muffin pan holes with the chicken mixture. If using a baking sheet, line it with aluminum foil and shape the chicken mixture into balls or you can make them flat like small patties.
  6. Bake for 15 minutes, then broil the chicken poppers until charred. (Broiling is optional. If you don’t want to broil the chicken poppers, bake them for 5-10 minutes more. Baking them longer than that will give you dry chicken poppers.) (Please see notes below.)
  7. Take out the cooked chicken poppers and enjoy them with your favorite dipping sauce.

Notes:

I used a muffin pan when I baked them for 15 minutes coz I was lazy to shape them into balls using my hands. Haha! I moved them to a foil-lined baking sheet to broil. I think I over-broiled them. Ugh!

I noticed that it is easier to remove the chicken poppers when using aluminum foil compared with a parchment paper. Use what works for you.

Oven temperatures vary – I baked mine for 15 minutes and broiled them till charred. Again, see what works for you.

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