Rainbow Chicken Parmies

Serves 2-4

Time 1 hour 20 minutes

Ingredients

2 chicken breasts, cut into half lengthways 

3 eggs whisked

1 cup corn flour

1½ cups almond flour

1½ tsp paprika

Lemon zest

1 tsp dried oregano 

Salt and pepper 

1 brown onion, diced

2 garlic cloves, diced

2 cans good quality diced tomatoes

1 zucchini, grated

1 cup kalamata olives, pitted

1 cup baby spinach leaves

6 cups mushrooms, chopped into slices

1 cup cheddar cheese, grated

1 cup mozzarella cheese, grated

2 baby gem lettuce

¼ cup grated parmesan cheese

½ lemon for juicing

Extra virgin olive oil

Method

Preheat oven to 180°C.

In a bowl combine almond flour, oregano, paprika, lemon zest and some pepper. To prepare the chicken – cut the breast in half lengthways, dip in corn flour and then the egg and then the almond flour mix. Place the schnitzel on an oven tray with baking paper.

Meanwhile warm olive oil in a pot and add onion and garlic and cook until brown. Add mushrooms and cook for 5 minutes until brown. Then add canned tomatoes (rinse the cans out too and use that little bit of water) and throw in zucchini and spinach and allow it to simmer for 15 minutes, season with pepper and salt if desired.

Next add olives to the mix and continue to simmer for another 15 minutes. Spoon the mixture onto the schnitzels and top with grated cheddar, parmesan and mozzarella.

Place in the oven for 35 minutes until chicken cooked and cheese melted.

Meanwhile prepare simple side salad but chopping baby gem roughly and combining with generous glug of olive oil, lemon juice, salt, pepper, and parmesan cheese.

Serve schnitzels with side salad or wage of and enjoy – for kids chop it up and watch it disappear.