This super tasty crispy chicken is a healthy protein-packed version, coated in ground almonds, paprika and chilli to fire up your metabolism, and served with a refreshing avocado salsa and antioxidant-rich purple sweet potato fries.

Serves: 2 | Cook Time: 25 mins | Calories: 617 | Type: Gluten-Free | Macros P: 52g / C: 42g / F: 29g


  • 2 x 180g free-range chicken breast
  • 6 tbsps ground almonds (nuts)
  • 1 egg
  • 1 tsp smoked paprika
  • 1/2 tsp chilli powder
  • 250g purple sweet potato
  • 1 avocado
  • Handful of cherry tomatoes
  • 1 lime

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Preheat the oven to 200C / gas mark 6. Thinly slice the chicken into strips.
  2. Peel and cut the sweet potato into fries, place on a baking tray and drizzle over 1/2 tbsp oil and a pinch of sea salt. Place the sweet potato fries in the oven for 20-25 mins, turning halfway through.
  3. In a bowl, mix the ground almonds with the smoked paprika and chilli powder (add less chilli powder if you like less heat), and a generous pinch of sea salt. In a separate bowl, crack in the egg and whisk with a fork.
  4. Place each strip of chicken into the egg and then into the spiced ground almond mix. Place the chicken on a sheet of baking parchment on a baking tray and into the oven for 20 mins, turning halfway, until golden and cooked through.
  5. Meanwhile peel and de-stone the avocado and cut the cherry tomatoes in half.
  6. In a bowl, roughly crush the avocado with a fork and mix with the tomatoes and half of the juice from the lime. Season with sea salt and black pepper.
  7. Place the crispy chicken strips on two plates alongside the purple sweet potato fries and avocado salsa. Drizzle over the remaining lime juice.