Chicken and chips, the low-carb way! Celeriac is low carb, high fibre and high in circulation-boosting potassium and bone-healthy Vitamin K. Asparagus is rich in glutathione that helps the body detoxify, supports liver function and may protect against cancer.

Serves: 2
Prepare: 15 minutes
Cook: 25 minutes


  • 600g/4 cups/1 whole celeriac
  • 1tsp smoked paprika
  • 1tsp sweet paprika
  • 1tbsp olive or coconut oil
  • 2 medium chicken breasts
  • 110g/¾ cup asparagus
  • 1 tomato
  • 3tbsp full-fat mayonnaise
  • 1tbsp parsley
  • 2 cloves garlic

For the batter:

  • 75g ground almonds
  • 1tsp Cajun seasoning
  • 1tsp celery salt
  • 1tsp garlic granules
  • ½ tsp ground pepper
  • ½ tsp salt
  • 1 large egg


  1. Preheat the oven to 200°C.
  2. Using a sharp knife, slice the skin from the celeriac and cut the flesh into 1cm thick chips. Toss in 1tbsp oil and the paprika, then spread the celeriac on a baking tray. 
  3. Slice each chicken breast into 6-8 pieces.
  4. Mix the dry batter ingredients together in a bowl. Beat the egg in a second bowl. 
  5. Put your celeriac chips in the oven to cook, then, place a wire rack onto a baking tray.
  6.  Assemble your chicken by dipping each piece first in the egg, then in the dry batter mix. Place on the rack when coated. 
  7. When the celeriac chips have been cooking for 10 minutes, turn them over, then add the chicken pieces to the oven for another 15 minutes for both to cook.
  8. Put the asparagus and halved tomato into a baking dish and drizzle with olive oil and balsamic vinegar. Place in the oven for 10 mins.
  9. Crush or chop the garlic and mix with the mayonnaise and chopped parsley.
  10. Remove the chicken and chips from the oven then season before plating with a side of mixed leaves.

The batter mix can also be used on any white fish to make low-carb fish fingers.

Nutrition (per serving):

  • 744 kCal
  • 50g total fat
  • 7g saturated fat
  • 43g net carbs
  • 38g protein
  • 13g fibre