Paleo Crumbed Chicken with Rainbow Slaw

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Paleo Crumbed Chicken – crunchy, succulent, tender and very, very satisfying.

It’s meals like this Paleo Crumbed Chicken which make eating paleo and doing the Whole30 so easy, not to mention completely rewarding on so many levels (taste, flavour, visual appeal and the way it makes you feel good from the inside out!)


So yes, I confirm that you can have your crumbed chicken and still be healthy. Why? Because crumbed chicken doesn’t need to be crumbed in flour and bread crumbs, not at all. In fact by using nut-meal as the crumb, you’re enhancing the nutritional value of the dish tenfold and if anything – it makes you healthier!

This delightfully tasty and succulent chicken has been crumbed with hazelnut meal with a little ground harissa spice mixed through it, just to jazz things up.  The flavour of the chicken is perfectly balanced by the light slaw salad and by using nuts for crumb, then it really does fill you up. I’ve made this twice now –  once for dinner and once for lunch and it’s a winner.

This meal is super high in protein thanks to the chicken, egg (which the chicken is first dipped in) and hazelnut meal. The side salad is light with a dressing of freshly squeezed orange juice and extra virgin olive oil.

If you don’t the have the exact ingredients, then fear not – much of the ingredients in this recipe can be interchanged without compromising the great flavour and overall positive effect on your health.

Serves 2


  • Chopping board and knife
  • 2 small mixing bowls
  • Meat mallet
  • Heavy-based frying pan
  • Salad bowl
  • Kitchen paper towel (or a clean tea towel)


  • 1 egg
  • 1 cup hazelnut meal, (or almond or sunflower meal)
  • 1 tsp ground harissa spice mix (or any other spice/mix)
  • 2 small chicken breasts, or 1 large breast halved horizontally
  • 2 tbsp coconut oil for shallow-frying
  • 1/4 purple or white cabbage, finely shredded
  • 1 carrot, spiralled or grated
  • 1 cup firmly packed dark leafy greens (I used kale), finely shredded
  • 1/2 red capsicum, thinly sliced
  • handful mint leaves, torn (optional)
  • juice of 1/2 orange or a lemon (approx 4 tbsp)
  • 2 tbsp extra virgin olive oil (EVOO)



  1. Place the cabbage, carrot, dark leafy greens, capsicum and mint in a salad bowl and set aside.
  2. In a small mixing bowl, beat the egg and set aside.
  3. In another small mixing bowl combine the nut meal and ground spice and set aside.
  4. Butterfly the two chicken breast pieces so that they’re no more than 1cm thick and bash with a meat mallet to tenderise and even out the thickness. Pat the meat dry with kitchen towel.
  5. Dip and coat the chicken in the beaten egg and then coat with the nut meal and spice mix.
  6. Over medium heat, in a large heavy based frying pan, heat the coconut oil. Once hot, add the crumbed chicken, cooking for a couple of minutes on each side until golden.
  7. While cooking, arrange a couple of sheets of paper towel (or a clean tea towel) on a plate. Once cooked transfer the chicken to the paper towel – this will absorb any excess oil.
  8. Finally, mix the orange juice with the EVOO over each serving of salad.
  9. Serve immediately while the chicken is still hot and crispy.


While the chicken is best eaten straight away. The salad will keep best overnight if it is without dressing.

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