A delicious, healthy way to enjoy a chicken schnitzel!
  • 1 egg, whisked
  • ¼ cup Dukkah or Zaatar spice mix (enough to coat chicken)
  • 1/4 cup LSA or almond meal
  • 2 large chicken breast fillets, halved and butterflied to create 4 thin pieces OR 8 large chicken tenderloins (600g total, 150g/serve)
  • 2 cups of diced butternut pumpkin, skin removed
  • 1 large carrot, washed and chopped
  • 2 cups of cauliflower florets
  • 2 bunches of broccolini, halved horizontally
  • 1 large handful of snow peas, topped and tailed
  • Salt and pepper to taste
  • Lemon juice, to taste


  1. Start by steaming the pumpkin, cauliflower and carrot together for 10 minutes, or until vegetables are very tender. Transfer from steamer to a blender, season with salt and pepper, add a dash of milk (optional), and blend to a ‘mash’ consistency. Alternatively, mash the vegetables with a masher or fork in a large bowl.
  2. Meanwhile, whisk egg in one bowl, and combine the LSA and Dukkah in another bowl.
  3. Dip the chicken pieces into the egg wash, and then into the LSA and dukkah mix. Coat well.
  4. Heat 2tsp oil in a large frying pan over medium heat. Add chicken fillets to pan and cook on one side for 5 minutes, then turn and cook on the other side for another 5 minutes – until cooked through.
  5. While the chicken is cooking, steam the green vegetables.

Plate up – divide chicken, mash and steamed greens between 4 serving plates. Drizzle with lemon juice and serve