YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Savor the crunch of a delicate almond crust enveloping tender chicken paired with golden, light sweet potato waffles. This dish offers a perfect balance of savory protein, a subtle nutty flavor, and naturally sweet notes that brighten your plate.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 Egg
100g Sweet Potato
1 spray Olive Oil
Pinch Salt
Pinch Black Pepper
Pinch Smoked Paprika
Pinch Dried Thyme
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Peel and dice the sweet potato into waffle-sized pieces. Steam or parboil until just tender, then mash lightly.
Using a waffle iron, layer the mashed sweet potato and press down to form waffles. Lightly spray with olive oil and bake for about 10 minutes until edges are crisp.
Pound the chicken breast to an even thickness. Season both sides with a pinch of salt, black pepper, smoked paprika, and dried thyme.
In a shallow bowl, beat the egg. In another plate, spread the almond flour.
Dip the chicken first in the egg then coat evenly with almond flour.
Heat a non-stick skillet over medium heat and spray with olive oil. Cook the chicken for about 4-5 minutes per side until the crust is golden and the chicken is cooked through.
Plate the crispy almond-crusted chicken alongside a sweet potato waffle. Optionally garnish with additional herbs if desired and serve warm.