Popcorn chicken with sweet potato mash

Stephania Mitsides


Preparation Time:

35 min

Cooking Time:

40 min


4 servings
Category:For Kids | Oven Dishes | With Meat & Poultry

Made with

Vegetable Bouillon Powder


  • 2 chicken breasts, cut in small cubes
  • 1 small onion, thinly sliced
  • 1 large tomato, chopped
  • 1 Tbsp olive oil
  • 2 Tbsp lemon juice
  • ½ tsp garlic powder
  • 2 eggs, beaten
  • 1 cup dry anari cheese, grated
  • 1 cup breadcrumbs
  • 1 tsp Mitsides Vegetable Powder

For the mash:

  • 2 large sweet potatoes, cubed
  • 1 cup white beans, cooked
  • 1 tsp garlic, minced
  • 1 Tbsp lemon juice,
  • Sea salt and pepper


Marinate the chicken cubes by adding them in a food bag together with the onion, tomato, olive oil, garlic powder and lemon juice. Make sure the chicken cubes are well covered with the sauce and let them marinate for about 30 minutes.
Preheat the oven to 180°C.
Place the beaten eggs in a bowl. In a deep plate mix the anari with the breadcrumbs and vegetable powder. Take a piece of chicken, dip it in the egg and then roll in the anari mixture so that all sides are coated. Place the chicken in a medium sized ovenproof oven dish. Repeat until all chicken cubes are coated and placed in the oven dish. Cook in the oven for about 40 minutes.
In the meantime, in a medium sized saucepan with boiling water, add the sweet potatoes and garlic. Simmer for about 10 minutes until the sweet potatoes have softened completely. Drain and place in a food processor. Also add the beans, lemon juice, salt and pepper and pulse until you get a nice mash.

Discover More Recipes

Prep Time: 40min

Chicken and Mushroom pie

Prep Time: 10min

Linguine with tuna and lemon sauce

Prep Time: 10min

Wild rice with sweet potatoes, cranberries and blue cheese

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Share this recipe

Print Friendly, PDF & Email