YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a delightful fusion of flavors with this dish that pairs a crispy almond-coated chicken breast with a fluffy, naturally sweet potato waffle. The combination delivers a satisfying crunch accompanied by the warm, comforting taste of sweet potato, creating a balanced meal perfect for dinner.
INGREDIENTS
4 oz Chicken Breast (113g)
20 g Almond Flour
1 large Egg (for coating)
1 medium Sweet Potato (114g)
1 large Egg (for waffle binder)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F and your waffle iron per the manufacturer’s instructions.
Season the chicken breast with salt and pepper. In a shallow dish, prepare the almond flour. In another bowl, beat one egg.
Dip the chicken breast in the beaten egg, then coat it evenly in the almond flour.
Heat a non-stick skillet over medium heat. Sear the chicken breast on both sides until a golden crust forms, about 3-4 minutes per side. Transfer to the oven to finish cooking for 8-10 minutes or until the internal temperature reaches 165°F.
For the sweet potato waffle, bake or microwave the sweet potato until tender. Allow it to cool slightly, then peel and mash it thoroughly in a bowl.
Mix in the second egg into the mashed sweet potato along with a pinch of salt (and a dash of pepper or cinnamon if desired). Stir until fully incorporated.
Spray the waffle iron lightly with non-stick spray and spread the sweet potato mixture evenly. Cook the waffle until the edges are crisp and the waffle is set, about 4-5 minutes.
Plate the crispy almond-crusted chicken alongside the warm sweet potato waffle. Serve immediately and enjoy your balanced, flavorful meal.