YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a creative twist on comfort food with tender, lightly seasoned chicken breasts coated in a crunchy almond crust paired with sweet, golden sweet potato waffles. This dish delivers a satisfying balance of savory and sweet flavors complemented by a delightful texture contrast for a nourishing meal.
INGREDIENTS
3 ounces Chicken Breast
3 tablespoons Almond Flour
1 large Egg White
1 small Sweet Potato
1 teaspoon Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Begin by preparing the sweet potato waffle: peel (if desired) and grate the small sweet potato or process until slightly mashed. Drizzle with a teaspoon of olive oil, sprinkle with a pinch of salt, and spread into a thin layer on a baking sheet lined with parchment paper.
Bake the sweet potato layer for 20-25 minutes until the edges are crispy. Once done, cut into waffle-sized portions.
While the waffle is baking, prepare the chicken. Pound the 3 ounces of chicken breast to an even thickness.
In a shallow dish, combine 3 tablespoons of almond flour with a pinch of salt and black pepper.
Lightly brush the chicken with the egg white to help the almond flour adhere, then dredge the chicken in the almond flour mixture until evenly coated.
Heat a non-stick skillet over medium heat. Sear the chicken for 2-3 minutes on each side until the almond crust is golden and the chicken is cooked through.
Plate the almond-crusted chicken alongside the sweet potato waffles. Serve warm and enjoy your balanced meal.