Carb-Wise: Almond-Flour Breaded Chicken Schnitzel
with Roasted Carrots & Honey-Dijon Dip
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
Golden-crisped on the outside, juicy-tender on the inside. The delights of a good schnitzel come through loud and clear with every mouthful! Go carb-conscious by encrusting each chicken breast with almond flour boosted with our Zesty Herbs seasoning (after a quick coating of mayo to make sure the breading sticks). Then simply slip them into the oven. Serve with lengths of roasted carrots, which go equally well dunked in some honey-Dijon-mayo dipping sauce.
We will send you:
- 2 Chicken breasts
- 400g Carrots (orange or multicoloured)
- 1 Bunch of chives (or garlic chives)
- 60ml Mayonnaise
- 15ml Dijon mustard
- 60g Almond flour
- 7g Honey
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Almonds, Eggs, Mustard, Sulphites
You will need:
Whisk
2 Sheet pans
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
47 g
Saturated Fat
4 g
Sodium
790 mg
Total Carb
32 g
Sugars
14 g
Protein
47 g
Fibre
10 g
Preparation
Prepare the chicken schnitzel
Preheat the oven to 450°F. Pat the chicken dry with paper towel; season with ¼ of the spices and S&P. In a medium bowl, combine the almond flour and ½ the remaining spices. In a second medium bowl, combine ⅓ of the mayo, 1 tsp water (double for 4 portions) and S&P. Working one at a time, coat the chicken in the mayo (letting any excess drip off), then in the almond flour (pressing to adhere).
Roast the chicken schnitzel
Arrange the chicken schnitzel* on a lined sheet pan and roast, flipping halfway, 20 to 24 min., until golden and cooked through.
Roast the carrots
Meanwhile, quarter the carrots lengthwise. On a second lined sheet pan, toss with a drizzle of oil, the remaining spices and S&P. Roast, flipping halfway, 15 to 18 min., until tender.
Make the dip
Meanwhile, in a small bowl, whisk the mustard, honey, remaining mayo and S&P.
Finish & serve
Thinly slice the chives. Divide the chicken schnitzel (slice beforehand if desired) and carrots between your plates. Garnish the carrots with the chives. Serve the dip on the side. Bon appétit!
*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.
