Dr Rupy's oven-baked popcorn chicken

With figures showing that the UK has seen a 34% increase in fast food outlets from 2010 to 2018 and recent findings showing there are more takeaways on the high street than there were 10 years ago, Dr Rupy is here ahead of the weekend to give us a healthy alternatives to one of our favourite fast food dishes.

Recipe taken from The Doctor's Kitchen by Dr Rupy

Dr Rupy's oven-baked popcorn chicken

Serves: 2

Ingredients

10g dried wild mushrooms

20g Ground flaxseeds (can swap for dried breadcrumbs)

2 tsp freshly ground black pepper

½ tsp cayenne pepper

Sea salt

300g skinless chicken breasts or thighs, cut into bite-sized chunks

2 tbsp extra-virgin olive oil, extra for drizzling

50g lambs lettuce, roughly chopped (or finely chopped mangetout or sugar snap peas)

50g baby spinach, roughly chopped

10g pine nuts, dry roasted

Method

• Preheat the oven to 220°C/200°C fan/gas 7

• Put the dried mushrooms, ground flax seeds, black pepper and cayenne pepper in a blender or food processor with a pinch of salt and blitz to form a fine crumb

• Coat the chicken pieces in the oil, then toss them in the spiced mushroom crumb to coat them evenly. Spread them out on a baking tray, drizzle with oil and sprinkle over some salt and bake in the oven for 14–16 minutes until cooked through, golden and crisp.

• Mix the lambs lettuce, spinach and pine nuts in a bowl, sprinkle with a pinch of salt and drizzle with olive oil. Serve with the warm chicken bites.