YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Enjoy a unique twist on crispy chicken paired with savory sweet potato waffles. The almond-crusted chicken delivers a satisfying crunch with tender, juicy meat, while the golden sweet potato waffle, lightly crisp on the outside and soft inside, adds a hint of natural sweetness. This balanced dish is perfect for a filling dinner that supports your nutrition goals.
INGREDIENTS
4 oz Chicken Breast
1 large Egg White (for coating)
1/4 cup Almond Flour
100g Sweet Potato
2 large Egg Whites (for waffle batter)
1 tsp Olive Oil
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Place the chicken breast between two sheets of plastic wrap and gently pound to an even thickness for even cooking.
In a shallow dish, add the egg white. In a separate dish, place the almond flour. Dip the chicken breast first into the egg white, letting any excess drip off, then dredge thoroughly in the almond flour to coat all sides.
Place the almond-crusted chicken on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes until the chicken is cooked through and the coating is crisp.
While the chicken bakes, prepare the sweet potato waffles. Peel and grate the sweet potato finely. In a bowl, combine the grated sweet potato with 2 egg whites and a pinch of salt. Stir until the mixture forms a uniform batter.
Heat a waffle iron and lightly grease it with olive oil. Pour an even layer of the sweet potato batter onto the waffle iron and cook until the waffle is golden and slightly crispy around the edges, about 4-5 minutes.
Plate the crispy almond-crusted chicken alongside the golden sweet potato waffle. Serve warm and enjoy this balanced, protein-packed meal.