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Popcorn Chicken Bowls with Fresh Veggies and Herb Dressing Recipe

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4.3 from 12 reviews

These Popcorn Chicken Bowls feature crispy, oven-baked chicken coated in a flavorful spice mix, served atop a fresh vegetable salad with quinoa and a creamy herb dressing. This balanced dish combines protein, vibrant veggies, and zesty flavors, making it perfect for a satisfying lunch or dinner.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

For the Chicken Marinade

  • 2 chicken breasts (≈17.6 oz / 500 grams, cut into bite-sized chunks)
  • ½ cup plain yogurt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon salt

For the Chicken Coating

  • ⅔ cup all-purpose flour
  • ½ cup cornflour
  • 1½ teaspoons paprika
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • Olive oil spray (for baking)

For the Herb Dressing

  • ½ cup plain yogurt
  • ¼ cup mayonnaise
  • 2 tablespoons pickle juice or brine
  • 2 tablespoons fresh chives (chopped)
  • 2 tablespoons fresh parsley (chopped)
  • 2 tablespoons fresh dill (chopped)
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ⅔ teaspoon salt
  • ¼ teaspoon black pepper
  • 1–2 tablespoons water (to thin, if needed)

For the Bowl

  • ½ cup uncooked quinoa (~1.5 cups cooked)
  • 3 cups lettuce (chopped)
  • 1 cup cherry tomatoes (halved)
  • 1 cup cucumber (diced)
  • 1 cup red bell pepper (diced)
  • ½ cup corn (fresh, frozen, or canned)
  • ⅓ cup pickles or cornichons (diced)
  • Optional: Sriracha (for drizzling)

Instructions

  1. Marinate Chicken: In a bowl, combine the plain yogurt, onion powder, garlic powder, paprika, and salt. Add the bite-sized chicken pieces and toss to coat evenly. Cover and let the chicken marinate in the refrigerator for at least 30 minutes or overnight for maximum flavor infusion.
  2. Coat Chicken: In a large bowl, mix together the all-purpose flour, cornflour, paprika, garlic powder, onion powder, salt, and black pepper to create the coating blend. Spread half of this mixture on a plate. Lay the marinated chicken pieces on top, then sprinkle the remaining flour mixture over the chicken. Toss gently to ensure each piece is thoroughly coated.
  3. Bake Chicken: Preheat your oven to 410°F (210°C). Line a baking tray with parchment paper and spray it with olive oil. Arrange the coated chicken pieces in a single layer on the tray, making sure they don’t touch. Spray the tops lightly with olive oil. Bake for 15 minutes, then flip the pieces, spray again, and bake for an additional 10 minutes or until the chicken is golden, crispy, and cooked through.
  4. Air Fryer Option: Alternatively, preheat your air fryer to 400°F (200°C). Place the coated chicken pieces in the basket without overcrowding. Spray lightly with olive oil. Cook for 12 minutes, flipping and spraying with oil halfway through to achieve an even crispy texture.
  5. Make Dressing: Finely chop the chives, parsley, and dill. In a bowl, whisk together the plain yogurt, mayonnaise, pickle juice, chopped herbs, garlic powder, onion powder, salt, and black pepper until smooth. Add 1 to 2 tablespoons of water if needed to thin the dressing to your desired consistency.
  6. Cook Quinoa: Prepare the quinoa according to package instructions. Once cooked, fluff with a fork and allow it to cool slightly to room temperature.
  7. Assemble Salad: In a large bowl, toss together the chopped lettuce, halved cherry tomatoes, diced cucumber, diced red bell pepper, corn, and diced pickles. Pour in the herb dressing and mix well to combine all the flavors. Divide the salad evenly into four bowls.
  8. Build the Bowls: Top each salad bowl with a portion of cooked quinoa and then add the crispy popcorn chicken pieces. Finish with extra herb dressing or a drizzle of Sriracha if desired for added heat and flavor.

Notes

  • For best texture, do not overcrowd the baking tray or air fryer basket to ensure even crispiness.
  • Marinating chicken overnight enhances tenderness and flavor but 30 minutes is sufficient if short on time.
  • Adjust seasoning in the coating and dressing to suit taste preferences, especially salt and spice levels.
  • Sriracha is optional and can be omitted for a milder dish or omitted to keep it kid-friendly.
  • Use fresh herbs for the dressing for the brightest flavor; dried herbs can be used in a pinch but reduce quantities.
  • Quinoa can be replaced with rice or another grain if preferred.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American Fusion
  • Diet: Halal

Find it online: https://iamstarved.com/popcorn-chicken-bowls-with-fresh-veggies-and-herb-dressing-recipe/