Paleo Chicken Schnitzel Burger
Indulge in the crispy, golden goodness of a Paleo Chicken Schnitzel Burger that’s bursting with fresh, wholesome flavors. Perfect for those embracing a grain-free and gluten-free lifestyle, this recipe swaps traditional breadcrumbs for a flavorful almond and coconut flour coating, seasoned with paprika, garlic, and onion powders. Juicy chicken breasts are pan-fried to perfection in coconut oil, then nestled between crisp lettuce leaves for a low-carb "bun." Finished with creamy avocado, zesty lemon, and fresh slices of tomato and red onion, this burger strikes the perfect balance between indulgent crunch and vibrant, healthy toppings. Ready in just 40 minutes, this paleo-friendly dish is a must-try for a quick, satisfying meal packed with nutrients and paleo-approved flair!
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Recipe Information
Ingredients
- 2 pieces chicken breast halves
- 1 cup almond flour
- 0.25 cup coconut flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 eggs
- 0.25 cup coconut oil
- 4 large lettuce leaves
- 1 sliced tomato
- 0.5 sliced red onion
- 1 avocado
- 1 teaspoon lemon juice
Instructions
Pound each chicken breast between two pieces of plastic wrap or parchment paper to about 1/2 inch thickness using a meat mallet.
In a shallow dish, combine almond flour, coconut flour, paprika, garlic powder, onion powder, sea salt, and black pepper.
In another shallow dish, beat the eggs well.
Dip each chicken breast first in the beaten eggs, then dredge them in the almond flour mixture, ensuring each piece is well coated.
Heat coconut oil in a large skillet over medium heat.
Place the coated chicken breasts in the skillet, cooking about 5-6 minutes on each side, until golden brown and cooked through.
While the chicken is cooking, prepare the burger toppings by slicing the tomato, red onion, and avocado.
Mash the avocado in a small bowl and add lemon juice to taste, mixing well.
When the chicken is done, remove it from the skillet and place each piece on a large lettuce leaf.
Top each chicken schnitzel with sliced tomato, red onion, and a generous spoonful of the mashed avocado.
Wrap with another lettuce leaf to form a 'bun' and serve immediately.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.6 g | 196% | |
| Saturated Fat | 63.7 g | 318% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 1809 mg | 79% | |
| Total Carbohydrate | 63.4 g | 23% | |
| Dietary Fiber | 35.6 g | 127% | |
| Total Sugars | 10.1 g | ||
| Protein | 151.9 g | 304% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 389 mg | 30% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2342 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
