YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a delightful twist on your dinner with tender chicken breast coated in a light almond crust, served alongside golden, sweet potato waffles. This dish strikes a perfect balance between savory and subtly sweet, boasting a satisfying crunch and a nutrient-packed profile that supports your fitness goals.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1/2 medium Sweet Potato
1 large Egg White
Olive Oil Cooking Spray
Seasonings (Salt, Pepper, Paprika)
PREPARATION
Preheat the oven to 400°F. Lightly coat a waffle iron with olive oil cooking spray and set aside.
Pound the chicken breast slightly for even cooking. Season both sides with salt, pepper, and paprika.
Place almond flour on a small plate. Lightly coat the seasoned chicken breast with the almond flour, pressing gently to adhere.
Heat a non-stick skillet over medium heat and quickly sear the chicken for about 1-2 minutes per side until lightly golden. This step helps lock in moisture.
Meanwhile, peel and cube the sweet potato. Steam or microwave until soft, then mash in a bowl.
Mix the egg white into the mashed sweet potato to help bind the mixture. Season with a pinch of salt and pepper.
Scoop the sweet potato mixture onto the preheated waffle iron and press to form a waffle. Cook for 4-5 minutes or until the waffle develops a golden crust.
Place the seared, almond-crusted chicken in the oven and bake for an additional 10-12 minutes until fully cooked (internal temperature should reach 165°F).
Plate the crispy almond-crusted chicken alongside the sweet potato waffle and enjoy immediately.