YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a crisp and savory chicken paired with light, herb-infused cauliflower biscuits that deliver a perfect crunchy bite. This dish features tender chicken breast coated in a lightly seasoned panko crust, air-fried to golden perfection, alongside flavorful cauliflower biscuits enriched with almond flour and fresh herbs. A balanced meal that's both satisfying and nutrient-conscious.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 cup Cauliflower (riced)
1 large Egg
2 tbsp Almond Flour
1 tsp Olive Oil
2 tbsp Fresh Parsley (chopped)
1 tsp Smoked Paprika
1 tsp Garlic Powder
PREPARATION
Preheat your air fryer to 400°F.
In a shallow bowl, mix the panko breadcrumbs with smoked paprika and garlic powder.
Pat the chicken breast dry and season lightly with salt and pepper. Brush with a minimal amount of olive oil.
Coat the chicken breast evenly in the breadcrumb mixture, pressing gently to adhere.
Place the chicken in the air fryer basket and cook for about 12-15 minutes, flipping halfway through, until the chicken is golden and reaches an internal temperature of 165°F.
While the chicken is cooking, prepare the cauliflower biscuits by pulsing cauliflower florets in a food processor until you achieve a rice-like texture.
In a bowl, combine the riced cauliflower, beaten egg, almond flour, and chopped fresh parsley. Season with a pinch of salt and pepper.
Form the mixture into small biscuit shapes and place them on a parchment-lined baking tray.
Once the chicken is nearly done, lower the air fryer temperature to 350°F and air fry the biscuits for about 8-10 minutes until they are firm and lightly browned.
Plate the crispy air-fried chicken alongside the herb-roasted cauliflower biscuits and serve warm.