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Paleo recipes: Wheat & gluten free paprika chicken schnitzel

By 180 Nutrition

Paprika chicken schnitzel with a yogurt mint and lime dressing. 

Paleo recipes don’t need to be bland, how many nights have we all struggled through the chicken and broccoli dinners while trying to trim down and lean up.

I don’t know about anyone else but steamed chicken gets boring. So here is my version of chicken and broccoli.

Prep’ time: 5min

Cook time: 20-25min

Ingredients: For 1 (double as necessary)

  • 1 chicken breast
  • 1 egg
  • 1/2 cup almond meal or 180 protein supplement
  • Paprika
  • 2 spoons natural yogurt
  • Line juice
  • Fresh mint


First – Flatten one chicken breast fillet out. Then grab a bowl and add an egg with some paprika (or whatever spices you prefer). In another bowl mix up the almond meal and a little extra paprika.

Grab the breast fillet and dip into the egg and then into the almond meal.

Place the chicken into a hot pan fry until cooked (about 10min). Now how you cook this is up to you. You can use coconut oil or a good quality oil or you may even decide to bake in the oven. Because the fillets have been flattened they don’t take long. Don’t over cook because it will get to dry.

While the chicken is cooking grab some natural yogurt and pop into a bowl. Squeeze in some lime juice and chopped mint. Mix and serve with the chicken.

I also steamed up the old favorite broccoli and served it up.

A simple delicious paleo recipe!

Big thanks to Caroline Howe for the recipe!


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    2 Replies to “Paleo recipes: Wheat & gluten free paprika chicken schnitzel”
    Lyn says:

    Great recipe! Will try it over the weekend!

    This is fabulous!! I typically use quinoa flakes or crushed organic corn flakes! Another great GF substitute!

    Love it!

    Thanks Caroline.


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