I saw a fellow coach make this with turkey breast but all I had was chicken in the house. I baked 1/2 and sautéed 1/2. I think I prefer baking. Both tasted really good but baking is so much easier and about the same amount of time. I love trying new recipes and adapting them to be my own.

My daughter had a friend over and they both enjoyed them as a snack. My husband and I enjoyed them as dinner with a side salad. I even had some left over (4) and I had them the next day at lunch. #CookOnceEatTwice

Chicken Zucchini Fritters

1 lb. ground chicken breast or turkey – organic, free range is best (grind your own if you’re up to it)
2 cups grated zucchini (one good size zucchini yields about two cups)
3 scallions, sliced
3 Tbsp fresh cilantro, chopped
1 clove garlic, minced
1/2 tsp cumin
1/2 tsp garlic powder
1 tsp Himilayan pink salt
½ tsp cracked pepper
( I didn’t add to this but you could add grated then chopped carrots)

Directions

Gently mix chicken with zucchini, scallions, cilantro, garlic, cumin, garlic powder, salt, and pepper.
Baking:

Bake at 375′ for about 15-20 minutes turning once. Use a spoon or small scoop and make ‘meatballs’ and put on a sprayed cookie sheet. I sprayed my lightly with coconut oil. I let the one side get a good brown because it just look great and I love the crunch. *All ovens are different so try yours and adjust the heat and time to get them cooked through and also browned.

Stovetop:

Add 1/2-1 TBLS coconut oil (or use broth for no oil but may stick a little) to a skillet pan and heat on medium heat. Use a small scoop to make ‘meatballs’ and put into skillet. Cook about five minutes on one side, flip and cook another 5 minutes until browned and cooked through.