These almond crusted chicken schnitzel bowls are worth the time
Gluten Free | Dairy Free
This is a whopper of a recipe. There’s 4 different components that are all prepared separately, and it is more involved than most recipes I’ve shared – unless we’re talking food in bowls and then these Almond Crusted Chicken Schnitzel Bowls are just your average bowl meal when it comes to time and components. 😉
I think it’s well worth the time and effort and depending on the number of pans and ovens you have, you can either make everything in one go (it took me about 1.5 hours to get it all done and, on the table,) or split it up. The roasted chilli tomato sauce can be made in advance and stored in your fridge for up to a week until you’re ready. You may want to make it in a double batch and use it on everything – it’s that good.
The almond crusted chicken schnitzels can be made using almond flour or crushed up almonds. I tried both, they both worked and was torn between which was better. The almond flour almost seemed more flavorful while the crushed up almonds gave it a nicer crunch and texture. So pick whichever you prefer or have on hand.
In fact, most of the components can be prepped in advance, stored in the fridge and plated when you’re ready to eat. It’s a dish that can be served hot or cold and if you don’t have 5 mouths to feed in one go, it a good meal prep option.
Almond Crusted Chicken Schnitzel Bowls with Roasted Chilli Tomato Sauce
There are 4 components to these schnitzel bowls - almond crusted chicken schnitzel, salad, roasted chili tomato sauce and potato wedges. It makes a delicious dinner or meal prep idea.
Preheat the oven to 180C and grease a large baking sheet with oil.
If you’re using chicken breasts, cut the breast into strips – roughly the size of a cutlet. Set aside
If you’re using almonds, grind them up until they resemble a very coarse almond meal.
Combine the almond meal / almond flour with herbs and spices in a medium bowl.
Whisk the egg together with water in another mixing bowl.
One at a time, dip the chicken strips into the egg mixture and then the almond mixture – make sure they are fully coated. Place the crusted pieces on the baking sheet, taking care not to let them overlap. Continue until all pieces are coated.
Bake for about 30 minutes or until the chicken flesh is white when you cut through and fully cooked.
Roasted Chilli Tomato Sauce
Preheat the oven to 200C
Arrange the tomatoes and chilli on a baking tray. Hide the garlic slices inside the fleshy bits of the tomatoes to prevent them from burning.
Drizzle with olive oil and balsamic vinegar and toss to coat.
Bake for 25-30 minutes, until the tomatoes are juicy and have slightly charred. Remove and let cool.
Once cooled, add to a blender along with 2 tbsp tomato paste and water and blend until smooth. Add salt to taste.
Preheat the oven to 200C and line a baking sheet with paper.
Wash the potatoes well.
Cut them in half and then, each half in another half and each quarter in half (you’ll get 8 wedges per potato).
Add to a large mixing bowl and pour over the coconut oil. Mix to combine.
Spread the wedges on your prepared baking sheet in one layer. Sprinkle with freshly cracked salt and pepper.
Bake for 30-40 minutes until potatoes are fully cooked, browning and crispy.
Chop the lettuce, cucumber and tomatoes into small pieces.
Add to a bowl, along with the avo slices and squeeze lemon juice over it and drizzle with olive oil, salt and pepper. Toss to combine.
Divide the schnitzel, potato wedges, salad and sliced avo between 5 bowls. Serve with roasted chilli tomato sauce.