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Whole30 chicken bacon ranch poppers with Whole30 dump ranch dressing
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Whole30 Chicken Bacon Ranch Poppers (Paleo)

These Whole30 chicken bacon ranch poppers are one of our favorite Whole30 dinner recipes: 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!
Course Main Course
Cuisine American, Paleo, Whole30
Keyword Chicken Bacon, paleo, Ranch Poppers, whole30
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 448kcal

Equipment

  • Food processor (optional)
  • Large mixing bowl

Ingredients

  • 4 cloves garlic minced
  • 5-6 green onions chopped
  • ¼ cup fresh parsley chopped
  • 4 slices bacon diced, see Notes
  • 2 pounds ground chicken breast see Notes to make your own
  • 4 cups zucchini unpeeled, grated
  • 1 ½ teaspoons salt or to taste
  • 1 tablespoon freshly cracked pepper or to taste
  • 1 teaspoon onion powder
  • 2 tablespoons coconut oil or avocado oil or ghee, for frying
  • ½ cup Whole30 dump ranch dressing for dipping

Instructions

With a Food Processor

  • 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. Continue to "Make the Meatballs" section below.

Without a Food Processor

  • Prepare the garlic, green onions, parsley, bacon, and zucchini as noted in the ingredient list. Combine all in a large mixing bowl.

Make the Meatballs

  • 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 fried meatballs 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.

Notes

  • Bacon: Make sure to use a Whole30-compliant bacon, with no added sugars.
  • Homemade Ground Chicken: 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.
 
Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including Whole30 Dump Ranch for dipping. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 4. Result will be the weight of one serving.

Nutrition

Serving: 1serving | Calories: 448kcal | Carbohydrates: 8g | Protein: 53g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1296mg | Potassium: 1306mg | Fiber: 2g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 34mg | Calcium: 63mg | Iron: 2mg | Net Carbs: 6g