Gluten Free Chicken Kiev w Carrot & Sweet Potato Fries

Gluten Free Chicken Kiev w Carrot & Sweet Potato Fries

Growing up, almost all of our dinners consisted of meat and 4 veg in some way or another. And boy I am so thankful for my parents and the way they fed us. It set a good motion for when me and my siblings were all older and living out of home, we had a general understanding of nutrition and knew to eat at least the basic meat and veg for dinner.

One of the classics was always chicken schnitzel or chicken kievs. You can use the same recipe for both, the only difference is one contains the garlic butter (which we are making today) and the other doesn’t. If you are time poor these also freeze really well so you can cook a few up at a time and pull them out of the freezer for meals as you need.


  • 2 chicken breasts (free range and chemical free if possible)
  • 4 tbsp organic grass fed butter (if possible)
  • 3 garlic gloves
  • 1 cup almond meal, plus extra if needed
  • 2 tsp onion powder
  • 1 tsp chili flakes
  • sea salt and freshly ground black pepper to taste
  • 2 tbsp tapioca
  • 3 organic free-range eggs
  • 4 tbsp almond milk
  • 1/2 sweet potato
  • 3 carrots
  • Drizzle of coconut oil
  • 1 tsp Freedom Spices Taco Mix


  1. Preheat oven at 200 degrees.
  2. Cut a slit in the top of each chicken breast, then cut out a small piece of the chicken to make a hole but try not to cut through the chicken breast.
  3. Mince the garlic gloves and in a small bowl mix the garlic through the butter. Stuff 2 tbsp of the mixture into each chicken breast.
  4. Combine the almond meal and dried spices in a shallow bowl and mix well. Season with salt and pepper and set aside.
  5. Place the tapioca flour in another shallow bowl.
  6. In a third bowl, whisk the eggs and almond milk until well combined.
  7. Carefully pinch the slit on the chicken breast closed and dust the chicken with the tapioca flour, shaking off any excess. Working with one piece at a time, dip the chicken in the egg mixture, then evenly coat with the almond meal mixture.
  8. Lay on a lined baking tray and bake for 30 - 40 mins or until golden brown.
  9. Meanwhile prepare you chippies. Peel sweet potato and carrots and cut them into chip size pieces. Drizzle coconut oil over them and toss through the Freedom Spices Taco mix. Place on a lined tray and bake for 20 mins


  1. Add any other greens or vegetables you like with this meal.