It’s no secret that I have a major sweet tooth – none at all – but I have been trying to branch out more lately into main meals and snacks that aren’t so sweet and that’s how I came across this recipe.
This recipe, which has been nicknamed ‘chicken bikini’ (I’ll explain why in a second) is incredibly juicy and tastes very fresh. It is simple to make and leaves you feeling as if you have done your body a favour by eating it – definitely one of my healthy recipes!
Now for why it is has been nicknamed ‘chicken bikini’s’ – so the original recipe name is ‘chicken poppers’ and when I was explaining on the phone to mum that I had found a new recipe that I wanted to try for dinner somehow the recipe name was misheard and the ‘poppers’ was turned into ‘bikini’ – how? I have utterly no idea. But it is just way to obscure to be made up. So now when we want to have this for dinner, the only way we remember it is as that ‘bikini meal’ – we seem like nutters if we mention it in front of anyone else! Regardless it is a great meal and one that has already made it into the family meal rotation!
- 450grams ground chicken breast
- 1 large zucchini (grated)
- 1/2 carrot (grated)
- 3 – 4 tbsp coriander (minced)
- 1 tbsp + 1 tsp salt
- 1/2 tsp pepper
- Olive oil spray
Step 1: Grate the zucchini and half a carrot and place in a bowl – lightly dab with a paper towel or tea towel to remove some moisture.
Step 2: Add the remaining ingredients into the bowl and thoroughly mix. You can use a spoon but I find it is easier to use your fingers.
Step 3: Place a large frying pan (preferably non-stick) over low-medium heat and lightly spray with olive oil.
Step 4: With your hand grab a small amount of the mixture and roll into a ball (about the size of a teaspoon or tablespoon depending on what size you are after) and place into the pan. Repeat until you have your desired number of balls in the pan to cook. I usually end up having to do about three to four pans worth of chicken balls.
Step 5: Cook on the first side for about 5 – 6 minutes, before turning, spray the exposed side with olive oil. Turn the chicken balls once the side starts to turn a golden brown or the centres are cooked through. It should take about 8 – 10 minutes for a ball to cook through.
Step 6: Remove the cooked chicken balls from the pan and place to the side.
Step 7: Repeat Steps 4 + 5 until all the mixture is used up.
Step 7: Eat and enjoy!
How many does the recipe make?
It depends on the size of the balls. The recipe easily makes 25 small balls if you use the measurement of a teaspoon. They do fill you up rather quickly though so it is a good idea if you are having it as a main to have a side of veggies or salad. I have also tried it with mushroom risotto and it was delicious!
What to eat these with?
You can eat these with a variety of different dips such as guacamole, tomato sauce, tzatziki, salsa or any other of your favourite dips. If you want to get a lot more salt into your diet then tomato sauce is your best bet.
What dips did you decide to eat it with? Any that I didn’t think of?
One thing which I haven’t tried as of yet but will very soon is to make the chicken bikini balls bigger so that it will be a chicken patty to eat as a burger instead – a whole new meal :).
I hope you enjoy this healthy recipe!
P.S The original recipe is from blogger One Lovely Life.
P.P.S I am so excited I have reached two milestones in the past week! I now have over 100 followers and my site has been visited over 1000 times! Thank you everyone who has stopped by and taken the time to look at my blog, tried one of my recipes or decided to follow me – I really appreciate it :).