YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Air Fryer Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a satisfying dish that pairs a crunchy, almond-crusted chicken breast crisped in the air fryer with light, herb-infused cauliflower biscuits. This recipe offers a delightful mix of savory flavors and textures perfect for a balanced meal any time you crave a healthy, hearty dish.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour (for chicken coating)
1 cup Cauliflower, chopped
1 large Egg White
1 tbsp Almond Flour (for biscuit binder)
2 tbsp Fresh Mixed Herbs (parsley, thyme)
Salt and Pepper to taste
PREPARATION
Preheat your air fryer to 400°F and your oven to 425°F for the cauliflower biscuits.
Pat the chicken breast dry. Season both sides with salt and pepper. Dredge the chicken in 2 tablespoons of almond flour until evenly coated.
Place the chicken in the air fryer basket and cook for about 12-15 minutes, or until the chicken is cooked through and the coating is crispy. Flip halfway through cooking for even crispiness.
Meanwhile, prepare the cauliflower biscuits. In a bowl, combine 1 cup of chopped cauliflower with 1 large egg white, 1 tablespoon almond flour, and 2 tablespoons of finely chopped fresh mixed herbs. Season with salt and pepper.
Mix the ingredients thoroughly to bind together. Form the mixture into 4 small biscuit shapes and place them on a parchment-lined baking tray.
Bake the biscuits in the preheated oven for about 15-18 minutes, or until they are lightly golden and set.
Plate the crispy almond-crusted chicken alongside the warm cauliflower biscuits and serve immediately.