YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Savor a delightful dish that pairs a crunchy, almond-coated chicken breast with savory sweet potato waffles. The tender, juicy chicken is enveloped in a crisp almond crust, accented by light hints of garlic and black pepper, while the waffle adds a subtle sweetness and satisfying texture. Perfectly balanced for a wholesome meal any time of day.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Almond Flour (for crust)
1 large Egg White (for chicken coating)
1/2 medium Sweet Potato
1 large Egg White (for waffle batter)
1 tbsp Almond Flour (for waffle batter)
PREPARATION
Preheat your oven to 400°F and lightly line a baking sheet with parchment paper.
For the chicken: In a shallow bowl, lightly beat 1 egg white. In another plate, spread out 1/4 cup almond flour mixed with a pinch of salt, pepper, and garlic powder. Dip the 5 oz chicken breast first in the egg white, ensuring it is well-coated, then dredge it in the almond flour mixture to form a crust.
Place the almond-crusted chicken on the prepared baking sheet and bake in the preheated oven for about 18-20 minutes, or until the chicken reaches an internal temperature of 165°F.
While the chicken is baking, prepare the waffle batter: In a small bowl, mash 1/2 of a medium sweet potato until smooth. Stir in 1 egg white and 1 tbsp almond flour along with a pinch of salt and pepper until the mixture is well combined.
Heat a non-stick waffle iron over medium heat. Once hot, lightly spray with cooking spray and pour the sweet potato mixture into the waffle iron. Cook for about 4-5 minutes or until the waffles are golden and slightly crispy.
To serve, plate the crispy almond-crusted chicken alongside the savory sweet potato waffle. Enjoy this balanced and flavorful dish at any meal!