YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a creative twist on a classic pairing: tender, juicy chicken breast encrusted in a crunchy almond coating served alongside savory sweet potato waffles. The dish provides a delightful balance of textures and flavors – the nuttiness of almond and the natural sweetness of sweet potato combined with perfectly seasoned chicken makes for a satisfying, guilt-free meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 cup Sweet Potato (mashed, approx. 100g)
1 tsp Olive Oil
Salt, Pepper & Garlic Powder to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
For the chicken: In a shallow bowl, whisk the egg. In a separate plate, combine almond flour with a pinch of salt, pepper, and garlic powder.
Dip the 4 oz chicken breast first into the egg, then coat thoroughly with the almond flour mixture.
Place the chicken on the prepared baking sheet and lightly spray or brush with olive oil.
Bake for 18-20 minutes or until the chicken is cooked through and the almond crust is crispy.
Meanwhile, prepare the sweet potato waffles: In a bowl, mash the cooked sweet potato until smooth.
Mix in the remaining egg (or, if you prefer to reserve the egg for coating, you can blend the sweet potato with a dash of olive oil, salt, and pepper to form a batter).
Preheat a waffle iron and lightly oil it. Pour the sweet potato mixture into the iron, spreading evenly, and cook until the waffles are golden and hold together, about 4-5 minutes.
Serve the crispy almond-crusted chicken alongside the warm sweet potato waffles for a balanced and satisfying meal.