YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a satisfying meal that brings together air-fried chicken breast with a delicious crispy exterior and herb-infused roasted cauliflower biscuits. The chicken is perfectly seasoned and cooked to tender perfection, while the light, fluffy cauliflower almond biscuits pack a flavorful punch with fresh herbs and a hint of garlic. A balanced plate ideal for any time of the day, blending protein-rich chicken with wholesome, low-carb biscuits.
INGREDIENTS
5 oz Chicken Breast
1 cup riced Cauliflower
0.33 cup Almond Flour
1 large Egg
1 tsp Olive Oil
Pinch each: Thyme, Rosemary, Garlic Powder, Salt, Pepper
PREPARATION
Preheat your air fryer to 400°F for the chicken and oven to 425°F for the cauliflower biscuits.
Pat the chicken breast dry and season generously with salt, pepper, and a pinch of garlic powder. Place in the air fryer basket and cook for 12-15 minutes, flipping halfway, until the internal temperature reaches 165°F.
While the chicken cooks, prepare the biscuit mixture by combining the riced cauliflower, almond flour, and egg in a bowl. Add a drizzle of olive oil and a pinch of thyme, rosemary, garlic powder, salt, and pepper. Mix until the ingredients are well incorporated.
Scoop the cauliflower mixture onto a parchment-lined baking sheet, forming 4 small biscuits. Press lightly to compact the shape.
Roast the biscuits in the preheated oven for about 15 minutes, or until they turn golden and set.
Once both components are ready, plate the air-fried chicken alongside the herb-roasted cauliflower biscuits and serve immediately.