YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a satisfying twist on a classic comfort dish featuring tender, crispy almond-crusted chicken paired with uniquely spiced sweet potato waffles. The crunchy coating on the chicken and the natural sweetness of the waffle create a delightful fusion of flavors and textures that is as pleasing to the eyes as it is to the palate.
INGREDIENTS
4 oz Chicken Breast
2 Tbsp Almond Flour
1 large Egg White
1/2 medium Sweet Potato
1 tsp Olive Oil
2 oz Nonfat Greek Yogurt
PREPARATION
Preheat your oven to 400°F to keep the chicken warm after cooking and preheat your waffle iron.
Pat the chicken breast dry. In a shallow bowl, whisk the egg white with the almond flour until a thick, smooth coating forms.
Dip the chicken breast in the almond mixture ensuring each side is evenly coated.
In a non-stick skillet over medium heat, sear the chicken for 3-4 minutes on each side until the coating is crisp and the chicken is nearly cooked through.
Meanwhile, peel and grate the sweet potato finely. In a small bowl, combine the grated sweet potato with olive oil and a pinch of salt (or preferred spices) to create a slightly moist batter.
Lightly grease the waffle iron and spread the sweet potato mixture evenly to form a waffle. Cook on the waffle iron for about 5-7 minutes until the waffle is tender inside and slightly crisp on the outside.
Finish cooking the chicken in the oven or on a low heat in the skillet until done and reach an internal temperature of 165°F.
Plate the crispy almond-crusted chicken on a bed of sweet potato waffle and drizzle with nonfat Greek yogurt for a tangy contrast.