YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Air Fryer Chicken with Herbed Greek Yogurt Biscuits
Enjoy succulent air fryer chicken with a crispy almond coating paired with light, herbed Greek yogurt biscuits. This dish combines tender chicken and a flavorful biscuit side baked to perfection, offering a delightful balance of textures and fresh, herbal notes.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
Pinch of Salt
Pinch of Black Pepper
1/2 tsp Garlic Powder
1/3 cup Nonfat Greek Yogurt
1/3 cup Whole Wheat Flour
1/2 tsp Baking Powder
1/2 tsp Dried Oregano
1/2 tsp Dried Dill
2 tbsp Water
3 sprays Olive Oil
PREPARATION
Preheat your air fryer to 400°F.
In a shallow bowl, combine almond flour, a pinch of salt, pepper, and garlic powder.
Beat the egg in another bowl.
Dip the chicken breast into the egg, then coat it evenly with the almond flour mixture.
Lightly spray the coated chicken with olive oil spray.
Place the chicken in the air fryer basket and cook for about 12-15 minutes until the chicken is golden and reaches an internal temperature of 165°F.
Meanwhile, prepare the biscuit dough by combining whole wheat flour, baking powder, dried oregano, and dried dill in a bowl.
Mix in the nonfat Greek yogurt and water until a soft dough forms; do not over mix.
Scoop the dough onto a baking tray lined with parchment paper, forming 4 small biscuits.
Bake the biscuits in a preheated oven at 375°F for 12-15 minutes until they turn golden.
Plate the crispy chicken alongside the warm herbed Greek yogurt biscuits and serve immediately.