YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Enjoy a delightful twist on two classics with this dish featuring tender, juicy chicken breast encrusted in a crisp almond coating paired with uniquely spiced, golden sweet potato waffles. Each bite delivers a satisfying crunch and a smooth, subtly sweet base to complete a meal that's as exciting as it is nutritious.
INGREDIENTS
6 oz Chicken Breast (170g)
1/4 cup Almond Flour (28g)
1 large Egg
1/2 medium Sweet Potato (57g)
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 400°F.
Prepare the sweet potato: peel (if desired), dice into small cubes, toss with a pinch of salt and pepper, then roast in the oven on a lined baking sheet for about 20-25 minutes until tender. Once roasted, mash the sweet potato until smooth to form a waffle batter consistency. Optionally, adjust moisture with a splash of water.
Using a waffle iron, preheat it and lightly spray with non-stick cooking spray. Pour the mashed sweet potato into the waffle iron to form a thin layer. Cook for about 5-7 minutes until the waffles are golden and slightly crispy. Remove and set aside.
For the chicken, season the 6 oz chicken breast with a pinch of salt and pepper.
Beat the egg in a shallow bowl. In another shallow dish, spread the almond flour.
Dip the chicken breast first in the egg, ensuring it is fully coated, then dredge in the almond flour until evenly covered.
Place the almond-crusted chicken on a baking rack set over a baking sheet. Bake in the preheated oven for 18-20 minutes or until the internal temperature reaches 165°F and the coating is crisp.
To plate, place the golden sweet potato waffle on a plate and top with slices of the crispy almond-crusted chicken. Enjoy immediately.