YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a delightful twist on classic comfort with crispy, almond-crusted chicken paired with savory sweet potato waffles. The chicken is tender and coated in a flavorful almond crust while the waffles offer a naturally sweet bite, creating a balanced dish that's both satisfying and nutritious.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 medium Sweet Potato
1 large Egg White
3 sprays Olive Oil
Salt and Pepper to taste
1 tsp Garlic Powder
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper and lightly spray with olive oil.
Pat the chicken breast dry. Season with salt, pepper, and garlic powder on both sides.
Spread almond flour on a shallow plate. Brush the chicken lightly with a bit of egg white to help the almond flour stick, then dredge the chicken in the almond flour until fully coated.
Place the coated chicken on the prepared baking sheet. Spray the top lightly with olive oil spray.
Bake the chicken in the preheated oven for about 18-20 minutes or until fully cooked and crispy.
While the chicken is baking, prepare the sweet potato waffles. Peel and grate the sweet potato into a bowl. Mix in the remaining egg white along with a pinch of salt to bind the mixture.
Heat a non-stick waffle iron over medium heat and lightly coat with olive oil spray. Spoon the sweet potato mixture onto the waffle iron and press lightly. Cook for about 4-5 minutes or until the waffles are tender and slightly crispy on the edges.
Plate the crispy almond-crusted chicken alongside the sweet potato waffles. Serve warm and enjoy your balanced meal.