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Avocado-Stuffed Chicken Poppers

Perrrrfect footy-watchin' snack.


  • 500g chicken mince

  • 1 tablespoon olive oil

  • 2 cups of sweet potato, peeled & chopped

  • 2 tablespoons coconut flour

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1 teaspoon of sea salt

  • ½ teaspoon of pepper

  • ¼ teaspoon of cayenne

  • ½ teaspoon smokey paprika

  • Lime (half for poppers and half for guacamole)

  • 1 medium avocado, peeled and diced into cubes

Guacamole ingredients:

  • 1 large ripe avocado

  • ¼ cup of red onion, finely diced

  • ½ teaspoon of sea salt

  • 1 garlic clove, minced

  • Juice of the other half of lime from above


  1. Preheat the oven to 200°C

  2. Add the sweet potato to a food processer and blend until it forms a rice-like consistency

  3. Prepare a piece of baking paper onto a baking tray

  4. In a large mixing bowl, add the potato, chicken, garlic, onion powder, coconut flour, half the sea salt, pepper, cayenne, olive oil and juice of half the lime

  5. Using your hands, mix thoroughly until completely combined

  6. Taking a small handful of the chicken mixture, fold in 2-3 cubes of avocado

  7. Place the ball onto the baking sheet and flatten slightly

  8. Repeat with remaining mixture until there is none left (should make ~20 poppers)

  9. Bake for 20-25 minutes, flipping half way through

  10. Meanwhile, make the guacamole by using a fork to mash together all of the ingredients (add more salt/pepper to personal preference)

  11. Turn the heat up on the oven to 230°C and broil the poppers for 1-2 minutes to crisp further (make sure you watch them as they can burn easily at this time

  12. Serve the poppers straight away alongside the guacamole for dipping

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