Keto Chicken Zucchini Bites (Low-Carb, High-Protein) with Creamy Garlic Herb Yogurt Dip Recipe
These Keto Chicken Zucchini Bites (Low-Carb, High-Protein) with Creamy Garlic Herb Yogurt Dip are the perfect balance of crispy, juicy, and flavorful. They’re easy to make, packed with protein, and completely keto-friendly. Whether you're meal prepping or hosting guests, this recipe is guaranteed to impress while keeping your carbs in check.
Ingredients
- 2 cups cooked shredded chicken
- 1 medium zucchini about 1 cup grated, moisture removed
- 1/2 cup almond flour
- 1/4 cup grated parmesan cheese
- 1 large egg
- 2 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper
For the Creamy Garlic Herb Yogurt Dip:
- 1/2 cup full-fat Greek yogurt
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1 tablespoon fresh parsley finely chopped
- 1 teaspoon lemon juice
- 1/4 teaspoon salt or to taste
Instructions
- Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. This prevents sticking and helps the bites develop a light golden crust. Let the oven fully preheat before placing anything inside for even cooking.
- Wash and grate the zucchini using a fine or medium grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is critical—removing excess water ensures your bites turn out firm and slightly crispy instead of soft or soggy.
- In a large mixing bowl, add the shredded chicken, squeezed zucchini, almond flour, grated parmesan cheese, egg, minced garlic, oregano, paprika, salt, and black pepper. Use a spoon or your hands to mix everything thoroughly until the mixture is evenly combined. It should be slightly sticky but hold together when pressed.
- Take small portions of the mixture (about 1 to 1.5 tablespoons each) and shape them into bite-sized balls or small patties. Try to keep them uniform in size so they cook evenly. If the mixture sticks to your hands, lightly wet your hands with water or oil.
- Place each shaped bite onto the prepared baking sheet, leaving a little space between them. Avoid overcrowding the tray, as this allows proper air circulation and helps them crisp up nicely.
- Transfer the baking sheet to the preheated oven and bake for 20–25 minutes. About halfway through (around the 10–12 minute mark), gently flip each bite using tongs or a spatula so both sides cook evenly and develop a golden color.
- While the bites are baking, prepare the dip by adding Greek yogurt, olive oil, minced garlic, chopped parsley, lemon juice, and salt into a small bowl. Stir well until the mixture is smooth, creamy, and well combined. Taste and adjust seasoning if needed.
- Once the bites are done, remove them from the oven. They should be golden on the outside and firm to the touch. Let them rest for 2–3 minutes to settle and enhance texture.
- Serve the chicken zucchini bites warm, either with the dip on the side or lightly drizzled over the top. Enjoy them fresh for the best flavor and texture.