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Healthy Chicken Schnitzels & Chips


- 400g lean chicken tenderloins

- 40g almond meal

- 2 large egg whites

- 1 cup (75g) whole wheat panko bread crumbs

- 25g taco mexican seasoning (salt reduced)

- 80g tomato base pasta sauce

- 100g Bega 50% less fat cheddar cheese

- 400g spud lite potato

- 200g sweet potato


1) Preheat the oven to 200 degrees celsius. Line a large oven tray with baking paper.

2) Place chicken in a bowl, sprinkle with almond meal and toss well to coat.

3) In a medium bowl, whisk egg whites with a fork until frothy. Combine the breadcrumbs and taco seasoning in a small bowl.

4) Dip one piece of chicken at a time into egg white, then in breadcrumb mixture, pressing firmly to coat, finally transfer to the lined tray. Repeat with remaining chicken.

5) Spoon tomato paste over the top of the chicken, bake in oven for approx. 15 minutes and then add 25g cheese on top of each serve and bake for another 2-5 minutes or until cheese is melted and chicken is cooked through.

4) Cut up potato and sweet potato into chip size and put in air fryer for 20 min at 180 degree celsius. Season as you like.

7) Serve chicken with air fried potatoes and a side of mixed green salad. Split all portions into 4 and season as you like! Enjoy!


Could use whatever veg you enjoy - remember to eat the rainbow and include as least 3 different coloured veggies!


Prep | 20 mins

Cook |20 mins

Serves | 4

Nutrition info:

Per serve: (without mixed green salad)

Energy: 1787 kJ (427 cal)

Carbs: 35g | Protein: 41.5g | Fat: 11.6g

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