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Gluten Free Herbed Chicken Schnitzel with Cauliflower Rice


My most frequent recipe requests are for family friendly dinners and I completely understand why.  I feel your pain, I have a family to feed myself.  I often commiserate on Instagram the tribulations of pleasing four kids. It’s no easy task, add gluten free into the mix and you really have yourself a challenge!

That’s why recipes like this one, adapted from my beautiful friend Jessica Sepel’s new book The Healthy Life, are lifesavers for us. Jessica has taken a classic chicken schnitzel, made it gluten free, added bright flavor components and paired it with cauliflower rice.  This dish is absolutely a breeze to prepare and this is no carb loaded, processed food 30 minute dinner.  We’re talking made with love, wholesome ingredients, and simplicity!

Add this dinner to the approved list, your family will love it…


1 cup organic almond meal

zest of 1 lemon

1/3 cup finely chopped mixed herbs

2 T. parmesan, grated

2 organic eggs, beaten

1 T. almond milk

1 clove garlic, crushed

Himalayan salt and ground pepper

2 organic chicken breast filets, sliced in half lengthways

1 T. organic olive oil or high heat coconut oil

lemon wedges (to serve)


In a large shallow bowl, combine the almond meal, lemon zest, herbs, and parmesan.

In a separate bowl, whisk the egg, milk, and garlic and season with salt and pepper.

Dip the chicken into the egg mixture, then coat evenly in the almond mix.

Heat the oil in a large non-stick frying pan over a medium heat and cook for 3-4 minutes on each side or until the chicken is slightly golden and cooked through.

Serve with lemon wedges and pair with Cauliflower Rice.

Cauliflower Rice

Serves 4


1 head cauliflower, cleaned and chopped

2 T. organic olive or coconut oil

1 leek, sliced thin

1 garlic cloves, pressed

2 tsp. yellow curry powder

1 tsp. cajun spice mix

1 tsp. turmeric

1 tsp. sea salt

pinch of black pepper

1/4 cup walnuts, chopped

1/4 cup parsley, chopped


Place cauliflower florets in food processor and pulse until rice-like consistency, about 20 seconds.

Heat oil in a large saute pan over medium heat.  Add the leek and garlic and cook for 3-4 minutes.

Add the cauliflower, spices and seasoning and cook for 5 minutes, until lightly golden.  Scatter the cauliflower with walnuts and parsley to serve.



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