YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a unique twist on a classic comfort meal: tender chicken breast encrusted with a flavorful almond meal, paired with light and crisp sweet potato waffles. The dish delivers a satisfying crunch, subtle nuttiness from the almond crust, and a naturally sweet waffle that balances textures and flavors beautifully.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Meal
1 Egg White (for chicken)
1/2 medium Sweet Potato
1 Egg White (for waffle)
2 tbsp Almond Flour
Salt, Pepper, Garlic Powder to taste
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
For the chicken: In a shallow bowl, mix the almond meal with salt, pepper, and garlic powder. In a separate small bowl, whisk the egg white.
Pat the chicken breast dry and dip it first in the egg white, then dredge thoroughly in the almond meal mixture to achieve an even crust.
Place the crusted chicken on the prepared baking sheet and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F.
While the chicken bakes, prepare the sweet potato waffles. Peel and roughly grate or steam the half medium sweet potato until soft.
In a small bowl, combine the mashed sweet potato with one egg white and 2 tablespoons of almond flour, adding a pinch of salt, pepper, and garlic powder. Mix until a smooth batter forms.
Preheat a non-stick waffle iron and lightly grease if necessary. Pour the sweet potato batter onto the waffle iron and cook according to the manufacturer's instructions, approximately 4-5 minutes until the waffles are golden and slightly crispy.
Once both components are done, plate the crispy almond-crusted chicken alongside the sweet potato waffle. Serve immediately and enjoy!