Almond Meal Chicken Schnitzels with Spinach and Orange & Pumpkin Matchsticks

So this was my very first attempt at a “paleo” meal.  I must admit, I was a little disappointed.  I think though, that it was because I was left feeling hungry, something I experienced a lot of during the first few days of my transition to this new diet.  The meal tasted good though, and even better the day after for lunch.


  • 2 free range chicken breasts, cut in half lengthwise
  • almond meal (about a packet/150g)
  • couple of eggs, whisked together gently
  • cracked black pepper
  • half of a butternut pumpkin (squash), peeled and de-seeded
  • 1 orange
  • around 100g of baby spinach leaves
  • a head of broccoli
  • grapeseed oil
  • a handful of roughly chopped parsley
  • lemon wedges to serve


  1. Using the julienne blade on a mandoline, cut the pumpkin in to shortish strips and put to one side.
  2. Take the chicken breasts and dip in the egg mixture.  Then coat in almond meal.
  3. Once done with coating each of the chicken pieces, add a splosh of grapeseed oil to a frying pan and place over a moderate heat.
  4. Add the chicken, leaving for around 5 minutes before turning.
  5. Meanwhile, boil some water in a medium sized saucepan and add the broccoli.  Boil for around 3 minutes, until just tender.
  6. Add the pumpkin to a medium saucepan over a moderate heat, along with the spinach, cracked pepper, and the juice of the orange.  I let some of the orange flesh fall into the pumpkin to add a little more flavour.
  7. Stir the pumpkin mixture through for around 2 minutes, until the spinach has wilted and the pumpkin is just tender enough but has still retained some firmness.
  8. Everything should now be ready to dish up.  Throw the parsley on top to garnish and serve along with a lemon wedge.  Enjoy.

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Categories: Dinner, Recipes

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