YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Enjoy a delightful twist on comfort food with this crispy almond-crusted chicken paired with golden, light sweet potato waffles. The crunchy, nutty coating on tender chicken and the subtle natural sweetness of the waffles create a harmonious balance of savory and sweet flavors, perfect for a wholesome meal any time of day.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Almond Flour
1 Egg (for coating)
1/2 medium Sweet Potato
1 Egg White (for waffles)
PREPARATION
Preheat the oven to 400°F. Set up a breading station by placing the almond flour in one shallow dish and beating the egg in another.
Dip the chicken breast in the beaten egg, then coat thoroughly with almond flour. Press lightly to adhere.
Place the coated chicken breast on a baking sheet lined with parchment paper and bake for 20-25 minutes until the crust is golden and the chicken reaches an internal temperature of 165°F.
Meanwhile, peel and steam the sweet potato until tender. Mash the sweet potato in a bowl.
Mix in the egg white into the mashed sweet potato along with a pinch of salt and a dash of cinnamon for extra flavor. Blend until smooth.
Heat a non-stick waffle iron over medium heat. Spoon the sweet potato mixture onto the iron and cook for about 4-5 minutes until waffles are set and lightly golden.
Plate the crispy almond-crusted chicken alongside the golden sweet potato waffles and serve warm.