YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Savor this creative twist on a classic comfort dish: crispy, almond-crusted chicken paired with a delicate, savory sweet potato waffle. The crunchy almond coating contrasts beautifully with the tender chicken, while the sweet potato waffle adds a light, naturally sweet touch. Each bite delivers balanced flavors and textures for an energizing meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg White
1/2 cup Grated Sweet Potato
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and set a baking sheet lined with parchment paper.
Pat dry the chicken breast and season both sides lightly with salt and pepper.
In a shallow dish, mix the almond flour with a pinch of salt and pepper. In a separate bowl, lightly beat the egg white.
Dip the chicken breast first into the egg white, then coat evenly with the almond flour mixture.
Place the coated chicken onto the prepared baking sheet and drizzle lightly with olive oil.
Bake the chicken in the preheated oven for 20-25 minutes or until cooked through and the crust is crispy.
While the chicken bakes, prepare the sweet potato waffle. In a bowl, combine the grated sweet potato with a little salt and pepper. If needed, add a few drops of water to help it bind together.
Heat a non-stick waffle iron over medium heat and lightly spray with cooking spray or brush with a tiny bit of olive oil. Press the sweet potato mixture into the waffle iron, spreading evenly.
Cook for about 4-5 minutes or until the waffle is set and slightly crispy on the outside.
Plate a slice of the crispy almond-crusted chicken alongside the sweet potato waffle. Serve warm for a balanced, satisfying meal.