YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Savor the crunch of perfectly air-fried chicken breast, lightly coated in a delicate almond flour and egg white mixture, paired with warm herb-roasted cauliflower biscuits. This dish offers a satisfying balance of textures—crispy on the outside, tender inside—with fresh herbaceous flavors enhancing every bite.
INGREDIENTS
6 oz Chicken Breast
1 large Egg White
1/4 cup Almond Flour
1 cup Cauliflower florets
1 tsp Olive Oil
2 tbsp Fresh Mixed Herbs
1 tsp Garlic Powder
Salt and Pepper to taste
PREPARATION
Preheat your air fryer to 400°F and preheat the oven to 425°F for the biscuits.
In a shallow bowl, whisk together the egg white, a pinch of salt, pepper, and garlic powder.
Dip the chicken breast in the whisked egg white, then dredge in almond flour seasoned with mixed herbs. Ensure even coating.
Place the coated chicken breast in the air fryer basket and cook for 15-18 minutes, flipping halfway through until the coating is crisp and the internal temperature reaches 165°F.
Meanwhile, toss the cauliflower florets with olive oil, a pinch of salt, pepper, and additional herbs.
Spread the cauliflower on a baking sheet and roast in the preheated oven for 20 minutes until tender and lightly browned, forming biscuit-like shapes.
Remove the chicken and cauliflower once cooked. Plate the air-fried chicken alongside a serving of herb-roasted cauliflower biscuits.
Serve warm and enjoy this balanced, flavorful meal.