Ranch chicken poppers are ready in about 30 minutes using a very short list of whole food ingredients. They're pan seared for a crisp golden crust, then finished in the oven. Serve them on their own as an appetizer or over greens for a yummy Whole30 dinner salad. Be sure to dunk or drizzle generously with ranch dressing.
Combine the ground chicken, spinach, carrots, egg, ranch seasoning and salt in a large bowl. Mix until combined.
Form into 12 two-ounce patties (about a quarter cup, measured with a standard sized ice cream scooper).
Heat a 10” skillet over medium high heat. Add one tablespoon olive oil and heat until it shimmers. Brown the patties in batches until golden brown, 2 minutes per side, adding more oil as needed. Place the browned patties onto a parchment lined baking sheet.
Transfer to a 400°F oven and bake until the internal temperature reaches 165°F using an instant read thermometer, 8 minutes.
Serve with Whole30 ranch dipping sauce (or your favorite ranch dressing).
Notes
I like this ranch seasoning blend from Gimme Some Oven. For Whole30 and paleo, omit the buttermilk powder.
Rub your hands with a bit of olive oil before forming the patties - this will prevent the mixture from sticking too much.
Freezing Instructions:
Place the cooked patties onto a parchment lined baking sheet in a single layer. Transfer to the freezer and "flash freeze" until solid - about an hour.
Remove the frozen poppers from the baking sheet and transfer to a ziplock bag for long-term storage; be sure to press the air out before sealing to avoid freezer burn. They'll last in the freezer for about 2 months.
Defrost in the fridge overnight or in the microwave; lightly pan sear in a skillet over medium high heat with a splash of oil.