YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Almond Flour Waffles
Savor the crispy, tender baked chicken elevated with a light almond flour coating paired with a delicate almond flour waffle. This harmonious duo blends savory and subtly nutty flavors to create a satisfyingly balanced meal perfect for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1 large Egg (for coating)
2 tbsp Almond Flour (for chicken coating)
1/4 cup Almond Flour (for waffle batter)
1 large Egg White (for waffle batter)
1/2 tsp Baking Powder
Pinch of Salt
1 spray Olive Oil
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper. Lightly spray with olive oil.
In a shallow bowl, whisk the whole egg with a pinch of salt. Add 2 tablespoons of almond flour and mix until you have a smooth coating mixture. Season with any preferred spices such as garlic powder or black pepper, if desired.
Dip the 4-ounce chicken breast in the egg mixture, ensuring it is evenly coated with the almond flour mixture. Place the coated chicken onto the prepared baking sheet.
Bake the chicken in the preheated oven for about 20-25 minutes, or until the internal temperature reaches 165°F and the coating is crispy.
While the chicken bakes, prepare the waffle batter by combining 1/4 cup almond flour, 1/2 teaspoon baking powder, a pinch of salt, and 1 large egg white in a bowl. Mix until a smooth batter forms; add a splash of water if needed to reach a pourable consistency.
Preheat your waffle iron and lightly coat it with non-stick spray. Pour the waffle batter into the iron and cook according to the manufacturer's instructions until golden and set, about 3-5 minutes.
Plate the crispy baked chicken alongside the almond flour waffle. Enjoy this balanced meal with its delightful mix of savory and nutty flavors.