YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Enjoy a delightful twist on classic comfort with tender chicken breast coated in a crunchy almond crust, paired with light and crispy sweet potato waffles. This meal brings together savory and subtly sweet flavors with an irresistible crunchy texture and vibrant golden color, perfect for balanced breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg
1/2 medium Sweet Potato
Olive Oil Cooking Spray
Garlic Powder (1/2 tsp)
Salt & Pepper to taste
PREPARATION
Begin by patting the chicken breast dry and lightly pounding it to even thickness for uniform cooking. Season both sides with salt, pepper, and garlic powder.
In one shallow dish, beat the egg until smooth. In a separate dish, spread out the almond flour mixed with a pinch of salt and additional garlic powder if desired.
Dip the chicken breast in the beaten egg, ensuring full coverage, then dredge it in the almond flour mixture, pressing lightly to adhere the coating.
Heat a nonstick skillet over medium heat and lightly spritz with olive oil. Cook the coated chicken for approximately 4-5 minutes per side or until the exterior is crispy and the chicken is thoroughly cooked.
Meanwhile, peel and grate the sweet potato finely. Lightly season with a pinch of salt and a few drops of olive oil. Form the grated sweet potato into a waffle shape using a waffle maker or by pressing it lightly into a greased, preheated cast-iron skillet, pressing down firmly.
Cook the sweet potato waffle for about 3-4 minutes on each side until golden and crisp.
Plate the crispy almond-crusted chicken alongside the golden sweet potato waffle. Serve immediately for a satisfying balance of savory crunch and naturally sweet, crispy texture.