top of page
Leaves Shadow

Chicken Scaloppine

Prep Time:

10 Minutes

Marinade Time:

Cook Time:


20 Minutes

Freeze Time:



2-3 Servings

Paleo, Protein, Gut Health

Coffee on Desk

About the Recipe

What is a good home-cooked meal? How about something delicious, heart warming and satiating with lean protein, plenty of fibre for your gut, vitamins and antioxidants for your immunity. It only takes a few ingredients, a frying pan and half an hour.


  • 3 x 100g boneless, skinless chicken breasts

  • 1 tsp salt

  • 1/2 tsp parsley

  • 1/2 tsp oregano

  • 1/2 tsp thyme

  • 1/2 tsp basil

  • 3 tbsp coconut flour

  • 4 tbsp extra virgin olive oil or ghee

  • 6 cups baby spinach

  • 3 cloves garlic sliced

  • 1/2 cup coconut cream

  • 2 x 400g cans artichoke hearts in water, drained

  • juice of 1 lemon


Step 1

Lay the chicken breasts on a cutting board, cover them with cling film (optional), then flatten the chicken breasts to less than 1cm thick with a tenderiser, or a kitchen mallet, or a rolling pin.

Step 2

Mix 1 tsp salt, all the dried herbs and coconut flour in a small bowl. Dust the flattened chicken breasts with seasoned flour.

Step 3

Heat a skillet or heavy frying pan over medium heat. Once hot, add 3 tbsp olive oil or ghee. Pan-fry the floured chicken breasts for 4-5 mins on each side, until golden brown and cooked through.

Step 4

Remove the chicken from the skillet with tongs, cover them with foil to keep warm, then set aside.

Step 5

Pour the remaining 1 tbsp olive oil in the pan, quickly add the spinach and garlic, season with salt and pepper, sauté for 3 minutes, untilthe spinach is tender. Stir in the coconut cream, artichoke and lemon juice, cook to a gentle boil. Then remove from heat and serve.

Step 6

Store the leftover chicken and vegetables separately in the fridge for up to 5 days. Reheat in separate pans before serving.

bottom of page