YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a creative twist on comfort food with this crispy almond-crusted chicken paired with savory sweet potato waffles. The tender, lean chicken is coated in a lightly seasoned almond flour crust, delivering a satisfying crunch, while the sweet potato waffles offer a subtle natural sweetness and a fluffy texture. This dish is perfect for a balanced meal that excites the palate and nurtures your body.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1/2 medium Sweet Potato
1 large Egg
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.
Using a food processor or microwave, cook the sweet potato until soft. Once cooled, mash it thoroughly to form a smooth puree.
In a small bowl, mix the sweet potato puree with one egg, a pinch of salt, and pepper to form a waffle batter.
Preheat a waffle iron on medium heat and lightly grease it with a small amount of olive oil. Pour the sweet potato batter into the waffle iron and cook until the waffles are tender with a slightly crispy exterior, about 4-5 minutes per side.
Meanwhile, season the chicken breast with salt and pepper. Dredge the chicken in almond flour, ensuring an even coat on both sides.
In a non-stick skillet over medium heat, add a teaspoon of olive oil. Sear the chicken breast for about 3-4 minutes per side until it forms a crispy, golden almond crust and the chicken is just cooked through.
Plate the crispy almond-crusted chicken alongside the sweet potato waffle. Serve immediately for a satisfying and balanced meal.