These Whole30 chicken bacon ranch poppers are one of our favorite Whole30 dinner recipe: super flavorful, family-friendly, and great for leftovers. Loaded with veggies and plenty of Whole30 dump ranch dressing for dipping, these Whole30 chicken bacon ranch poppers are a must-try Whole30 dinner recipe for any meal plan!
I’m pretty sure meatballs and poppers are the best thing to ever happen to a Whole30.
I don’t care what day I’m on, how over a round I am, how sick of savory food I’ve already gotten, chicken poppers always sound good. And they usually make a veritable ton, meaning easy leftovers I actually look forward to, instead of dread, the next day.
And if poppers are the best thing to ever happen to a Whole30, bacon and ranch are the food soulmates without a doubt. I can’t think of a single instance where one is not bolstered by the other. I challenge you to find one!
So these Whole30 chicken bacon ranch poppers were a whole mess of matches made in heaven: tender bites of chicken loaded with veggies, fresh garlic and herbs, and plenty of Whole30-compliant bacon. Dipped in my favorite Whole30 dump ranch, I just can’t get enough of these little flavor bombs.
The best thing about these Whole30 chicken bacon ranch poppers is that my child loves them. Sure, we have to call them chicken nuggets, but I don’t care. He loves them! They’re healthy! He eats them! It’s a toddler miracle. I might have to put them on exactly the right plate and give him exactly the right fork, but that’s to be expected. The focus here, y’all? These Whole30 chicken bacon ranch poppers are totally family friendly.
And if you have a food processor, these Whole30 chicken bacon ranch poppers come together super easily. I actually chop most of my ingredients in the food processor: the garlic first, because you want it to be super minced; then the parsley to get a nice mince without blitzing it to paste. I stir all of that into the chicken mixture, then fit my food processor with the shredding blade to make grating the zucchini super easy.
Mush it all together in a large mixing bowl with your hands, use a meatball-sized scooper (<<< click there to order my favorite), and fry them up. Serve family-style with plenty of ranch for dipping and a quick side of garlicky kale, and you’re set with a healthy dinner the entire family will devour.
These Whole30 chicken bacon ranch poppers are such a perfect addition to your Whole30 meal plan, and I know you’ll love them just as much as we do. Plus, that all-important bonus… leftovers you’ll actually dig. A great idea for weekly meal prep, too. Just make sure you have plenty of my Whole30 dump ranch on hand for generous dipping!
To make these Whole30 chicken bacon ranch poppers, I used…
Whole30 Chicken Bacon Ranch Poppers (Paleo)
These Whole30 chicken bacon ranch poppers are one of our favorite Whole30 dinner recipe: super flavorful, family-friendly, and great for leftovers. Loaded with veggies and plenty of ranch dressing for dipping, these Whole30 chicken bacon ranch poppers are a must-try Whole30 dinner recipe for any meal plan!
- 4 cloves garlic minced
- 5-6 green onions chopped
- 1/4 cup fresh parsley chopped
- 4 slices bacon diced
- 2 pounds ground chicken breast see note
- 4 cups grated zucchini unpeeled
- 1 1/2 tsp. salt
- freshly cracked pepper
- 1 tsp. onion powder
- coconut oil avocado oil, or ghee for frying
- Whole30 dump ranch dressing for dipping
If you have a food processor, prepare your ingredients: add peeled and smashed garlic to bowl of food processor and process until minced. Add green onions and parsley and pulse until chopped. Add diced bacon and pulse until chopped. Transfer mixture to a large mixing bowl. Fit shredding blade to food processor and process zucchini through until you have 4 cups. Transfer zucchini to large mixing bowl.
If you don't have a food processor, simply prepare the garlic, green onions, parsley, bacon, and zucchini as noted in the ingredient list. Combine all in a large mixing bowl.
Stir in ground chicken and seasoning to large mixing bowl and mix thoroughly with clean hands. Use a disher to scoop out uniform balls of meatballs mixture and place on a baking sheet. Repeat until all mixture has been used.
Heat a large skillet over medium heat and coat with a layer of oil. Fry meatballs in batches until browned on all sides and cooked through, about 7-10 minutes total. Remove from skillet with a slotted spoon or spatula and drain on a plate lined with paper towels. Repeat until all meatballs are cooked. Serve with plenty of Whole30 dump ranch dressing.
If you prefer, you can make ground chicken in your food processor with chicken breasts. Cut 2 pounds of chicken breasts into chunks and spread evenly on a baking sheet. Place in freezer about 15-30 minutes, then, add a handful of chicken chunks to food processor at a time. Pulse until texture appears ground and uniform. Don't overprocess. Remove from food processor bowl and repeat with remaining chicken chunks.