YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a creative, protein-packed meal featuring golden, crispy air-fried chicken paired with light and fragrant herb-roasted cauliflower biscuits. This dish offers a delicate crunch from the perfectly seasoned chicken and a savory, soft biscuit infused with fresh herbs, creating a balanced and satisfying meal that’s as pleasing to the palate as it is aligned with your nutrition goals.
INGREDIENTS
6 oz Chicken Breast (170g)
1 cup Cauliflower Rice (107g)
1 large Egg
2 tbsp Almond Flour (16g)
1 tsp Olive Oil (5g)
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Dried Thyme
1/2 tsp Dried Rosemary
PREPARATION
Preheat your air fryer to 400°F.
Pat the chicken breast dry and season both sides with garlic powder, onion powder, dried thyme, and dried rosemary.
Lightly coat the chicken with a touch of olive oil to help the seasonings adhere and achieve a crispy exterior.
Place the seasoned chicken breast in the air fryer basket and cook for about 12-15 minutes, flipping halfway through to ensure even crispiness. Check that the internal temperature reaches 165°F.
While the chicken cooks, prepare the cauliflower biscuits by combining the cauliflower rice, egg, almond flour, and a pinch of salt in a bowl. Mix until a cohesive batter forms.
Heat a non-stick skillet over medium heat with a few drops of olive oil. Scoop portions of the biscuit mixture onto the skillet, gently flattening them to form biscuit shapes.
Cook each side for about 3-4 minutes until lightly golden and set.
Plate the air-fried chicken alongside the warm herb-roasted cauliflower biscuits and serve immediately.