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Mexican Chicken Poppers with Pico de Gallo

Mexican Chicken Poppers with Pico de Gallo – LOW CAL

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Course: Main Meals
Keyword: Week 2
Cooking Method: Stovetop
Recipe Type: Batch Cook, Poultry, Quick Recipes
Servings: 2 servings
Calories: 325kcal


  • 1 lb 97% lean ground chicken
  • ½ cup zucchini grated
  • cup white onion minced
  • ¼ cup cilantro finely chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ¼ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp black pepper
  • 1 head bibb lettuce

For Pico de Gallo:

  • 1 cup roma tomato diced
  • ½ cup onion finely chopped
  • 1 handful cilantro finely chopped
  • 1 tsp jalapeño minced
  • salt to taste

Day 3 lunch only:

  • ¼ avocado add as topping


  • COMBINE all ingredients for poppers except lettuce in a large mixing bowl. Mix to combine. Form into small patties using a large tablespoon. Patties will be roughly the circumference of a ¼ cup measuring cup.
  • HEAT a large frying pan over medium heat and spray with nonstick cooking spray. Place poppers on pan and cook 4-5 minutes on each side until cooked through.
  • WHILE poppers cook, stir together ingredients for pico de gallo. Serve poppers on bibb lettuce and top with pico de gallo.


Yields: approx 12 poppers
Tips when increasing the batch size: So a single recipe should yield 12 poppers, 6 per serving (they are little guys) – so for double recipe would be 24 poppers total (still 6 per serving) However – since you are doubling, I would suggest to save time make the poppers bigger or it might take a while to form and cook 24 separate poppers – maybe do 12 poppers total for the double recipe, then now the serving size is 3 large poppers.


Calories: 325kcal | Carbohydrates: 12g | Protein: 55g | Fat: 6g | Fiber: 4g | Net Carbs: 8g