Popcorn Chicken

Popcorn Chicken

Popcorn chicken… that uses ACTUAL POPCORN!? Yes, that’s right, and it’s not fried at all! It’s HEALTHY popcorn chicken!


  • black pepper to taste
  • 16 Ounce chicken breast boneless skinless
  • 1 Tbsp dijon mustard
  • 3 Tbsp egg whites
  • 1 tsp garlic powder
  • 1 cup greek yogurt
  • 1 cup oats
  • 4 cups popcorn
  • salt to taste
  • Procedure

  • In a large mixing bowl combine greek yogurt, egg whites, dijon mustard (OPTIONAL), pep, and salt. This will be the wet portion of our dredging mixture.
  • Once thoroughly mixed, add your raw chicken cut into bite-sized pieces and coat them completely in the mixture.
  • Allow these to soak while you get your dry mixture ready.
  • Grab your food processor and lightly pulse your popcorn until it’s broken up into smaller pieces, but not a flour.
  • Next, do the same with the oats.
  • Combine the oats and the popcorn, and add the garlic powder and salt and pep. Stir to combine.
  • Now we’ll set up our dredging station, starting with the wet mixture with our chicken bites, then our dry mixture, and finally a baking sheet lined with foil and sprayed.
  • Grab a piece of chicken from the wet mixture and dredge it through the dry mixture, coating thoroughly.
  • Transfer to your baking sheet. Repeat until you’ve coated all of your popcorn chicken bites!
  • Sprinkle on some remaining dry mixture and spray lightly with cooking spray before baking at 425 degrees fahrenheit for about 15 minutes.
  • Devour warm! Optional: serve with maple dijon dipping sauce (2 parts greek yogurt, 1 part maple syrup and 1 part dijon mustard)
  • Nutritional Info

    Serving: 4 oz
    serves 4 servings
    Calories: 261

    • 18g Carbs

    • 2g Fat

    • 35g Protein

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