Fluffy Chicken & Veggie Puffs
Quick, healthy dinner using whipped yogurt for fluffy chicken bites. Picky eater approved!
Ingredients
Chicken & Veggie Base
- 1 lb boneless skinless chicken breast, cut into small pieces
- 1 cup finely grated zucchini squeeze out excess water
- 1/2 cup grated carrot
- 1/4 cup finely chopped onion or onion powder for super picky eaters!
- 1/2 cup all-purpose flour or gluten free blend
- 1 tsp baking powder
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For Whipping
- 1 cup plain Greek yogurt full-fat recommended
For Cooking
- 2 tbsp olive oil or cooking spray
Optional Dipping Sauce
- 1/2 cup ranch dressing
- 2 tbsp ketchup
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a food processor, pulse the chicken pieces until finely ground. Transfer to a large bowl.
- Add the grated zucchini, carrot, onion (if using), flour, baking powder, garlic powder, salt, and pepper to the bowl with the chicken. Mix well.
- In a separate, clean bowl, whip the Greek yogurt with a whisk or electric mixer until light and fluffy, about 1-2 minutes. This is our 'air incorporation' secret weapon!
- Gently fold the whipped yogurt into the chicken and veggie mixture until just combined. Don't overmix, or you'll lose the fluffiness!
- Scoop spoonfuls of the mixture (about 1.5 tablespoons each) onto the prepared baking sheet. They will be soft, that's okay!
- Bake for 18-20 minutes, or until golden brown and cooked through. They should be puffed up!
- While puffs are baking, whisk together ranch and ketchup for a quick dipping sauce.
Notes
Mom Hack: Make the chicken & veggie base ahead of time and refrigerate until you're ready to whip the yogurt and bake. Storage: Let cooled puffs air dry completely before freezing in an airtight container for up to 2 months.