Preheat your oven to 400°F. If you prefer a crispier finish on the chicken, you can also use a skillet over medium heat.
Prepare the chicken breast by patting it dry. Season with a pinch of salt, pepper, and garlic powder.
In a shallow bowl, whisk the egg until well combined. In another shallow dish, add the almond flour seasoned with a little salt and pepper.
Dip each chicken piece into the egg, allowing excess to drip off, then coat thoroughly in the almond flour mixture.
Heat a non-stick skillet or oven-safe pan over medium heat. Lightly spray with cooking spray. Sear the chicken for 2-3 minutes on each side until a golden crust forms. Then, transfer the chicken to the preheated oven and bake for an additional 10-12 minutes until fully cooked.
Meanwhile, peel and grate the sweet potato. Squeeze out excess moisture using a clean towel. Mix the grated sweet potato with a pinch of salt, pepper, and garlic powder.
Preheat a waffle iron and lightly coat it with a non-stick spray. Spread the grated sweet potato evenly in the waffle iron. Cook until the waffles are golden and slightly crispy, about 5-7 minutes.
Plate the almond-crusted chicken alongside a serving of golden sweet potato waffles. Serve warm and enjoy this balanced meal!