YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Savor the crisp crunch of almond-crusted chicken paired with a delightfully savory sweet potato waffle. The tender chicken, enveloped in a lightly seasoned almond flour coating, is complemented by the natural sweetness of the waffle, making it a balanced meal that's both satisfying and delicious.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 medium Sweet Potato
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Prepare the sweet potato waffle: Peel and grate the medium sweet potato. Squeeze out excess moisture and season lightly with a pinch of salt and pepper. Form the grated sweet potato into a thin, waffle-like shape.
Place the sweet potato form on a preheated non-stick waffle iron or on the baking sheet and lightly flatten. Bake for about 20-25 minutes until edges crisp up, flipping halfway through if using the baking sheet method.
While the waffle is baking, pound the chicken breast to ensure even thickness.
In a shallow bowl, beat the egg. In another dish, combine the almond flour with a pinch of salt and black pepper.
Dip the chicken breast first into the beaten egg, allowing any excess to drip off, then coat evenly with the almond flour mixture.
Heat a skillet over medium heat with a light spray of cooking oil. Sear the coated chicken on each side for 3-4 minutes until a crispy crust forms.
Transfer the seared chicken to the preheated oven for an additional 10 minutes to ensure it’s cooked through.
Plate the crispy almond-crusted chicken alongside the sweet potato waffle and serve immediately.