YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
A creative fusion dish featuring tender, lightly seasoned chicken breast encrusted in a crisp almond flour coating paired with golden, savory sweet potato waffles. Enjoy the delightful contrast of crunchy and soft textures in every bite, making it a satisfying meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg White (for coating)
100 g Sweet Potato
1 large Egg White (for waffle binder)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Season the chicken breast with salt and pepper. In a shallow dish, combine the almond flour with a pinch of salt and pepper.
Lightly beat one egg white in a small bowl. Dip the chicken breast into the egg white, ensuring it is well coated, then dredge in the almond flour until fully covered.
Place the coated chicken breast on the prepared baking sheet and bake for about 20-25 minutes, or until the chicken is cooked through and the coating is crisp.
While the chicken is baking, prepare the sweet potato waffles. Peel and grate the sweet potato or use a food processor to finely mash it until smooth. Transfer the sweet potato mash to a bowl.
Add the second egg white to the sweet potato mash and season with a pinch of salt. Mix until the ingredients are well combined.
Heat a non-stick waffle iron over medium heat and lightly spray with cooking spray if needed. Spoon the sweet potato mixture into the waffle iron and cook for about 4-5 minutes, until the waffles are golden and firm.
Plate the crispy almond-crusted chicken alongside the sweet potato waffles for a delicious, balanced meal.