YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a satisfying blend of textures and flavors with tender chicken breast enveloped in a crunchy almond crust, paired perfectly with sweet potato waffles. This dish offers a delightful balance of savory and subtly sweet notes, making it a versatile meal option for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1/8 cup Almond Flour
1 large Egg
1/2 medium Sweet Potato (approx. 85g)
1 tsp Olive Oil
Pinch Salt
Pinch Black Pepper
PREPARATION
Preheat the oven to 425°F.
Poke small holes in the sweet potato using a fork, then microwave it on high for about 5 minutes or until soft. Let it cool slightly and mash it, forming a batter by mixing in a pinch of salt and pepper.
Shape the mashed sweet potato into small waffle shapes on a lightly greased baking surface to form waffles, or use a waffle iron if available. Bake or toast until the waffles are set, about 10 minutes.
While the waffles are cooking, prepare the chicken. Pat the chicken breast dry with paper towels.
In a shallow bowl, beat the egg. In another shallow dish, spread the almond flour mixed with a pinch of salt and black pepper.
Dip the chicken breast into the egg, then coat evenly with the almond flour.
Heat the olive oil in a non-stick skillet over medium heat. Place the coated chicken breast into the skillet and cook for 4-5 minutes on each side, or until the chicken is crispy and cooked through.
Once everything is ready, serve the crispy almond-crusted chicken on a plate with the sweet potato waffles on the side.
Enjoy your balanced and nutritious meal!