Crispy Almond-Crusted Chicken with Sweet Potato Waffles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Almond-Crusted Chicken with Sweet Potato Waffles

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Sweet Potato Waffles

Savor the crunchy, nutty flavor of almond-crusted chicken paired with soft, delectable sweet potato waffles. This dish combines a crispy coating on tender chicken and the naturally sweet, golden waffle made from sweet potato for a balanced meal that's versatile enough for breakfast, lunch, or dinner.

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NUTRITION

555kcal
Protein
48g
Fat
32.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

2 tbsp Slivered Almonds

1 large Egg (for coating)

1/2 medium Sweet Potato

1 large Egg (for waffle batter)

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PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow bowl, whisk together the almond flour and slivered almonds.

  • 3

    Beat one egg in a separate bowl. Dip the chicken breast in the egg, ensuring it is thoroughly coated, then dredge it in the almond mixture to form a crispy coating.

  • 4

    Place the coated chicken breast on the baking sheet and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden.

  • 5

    While the chicken bakes, prepare the sweet potato waffles. Peel and grate the sweet potato, then microwave in a microwave-safe bowl for 3-4 minutes until soft. Stir in one beaten egg to bind the mixture.

  • 6

    Heat a non-stick waffle iron over medium heat and lightly grease it. Spread the sweet potato mixture into the waffle iron and cook for 4-5 minutes, until the waffle is set and has a slight crisp edge.

  • 7

    Plate a portion of the sweet potato waffle alongside the crispy almond-crusted chicken. Serve warm and enjoy immediately.

Crispy Almond-Crusted Chicken with Sweet Potato Waffles

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Almond-Crusted Chicken with Sweet Potato Waffles

YOUR SOLIN GENERATED RECIPE

Crispy Almond-Crusted Chicken with Sweet Potato Waffles

Savor the crunchy, nutty flavor of almond-crusted chicken paired with soft, delectable sweet potato waffles. This dish combines a crispy coating on tender chicken and the naturally sweet, golden waffle made from sweet potato for a balanced meal that's versatile enough for breakfast, lunch, or dinner.

NUTRITION

555kcal
Protein
48g
Fat
32.5g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

2 tbsp Slivered Almonds

1 large Egg (for coating)

1/2 medium Sweet Potato

1 large Egg (for waffle batter)

PREPARATION

  • 1

    Preheat your oven to 400°F and prepare a baking sheet lined with parchment paper.

  • 2

    In a shallow bowl, whisk together the almond flour and slivered almonds.

  • 3

    Beat one egg in a separate bowl. Dip the chicken breast in the egg, ensuring it is thoroughly coated, then dredge it in the almond mixture to form a crispy coating.

  • 4

    Place the coated chicken breast on the baking sheet and bake for 18-20 minutes, or until the chicken reaches an internal temperature of 165°F and the coating is golden.

  • 5

    While the chicken bakes, prepare the sweet potato waffles. Peel and grate the sweet potato, then microwave in a microwave-safe bowl for 3-4 minutes until soft. Stir in one beaten egg to bind the mixture.

  • 6

    Heat a non-stick waffle iron over medium heat and lightly grease it. Spread the sweet potato mixture into the waffle iron and cook for 4-5 minutes, until the waffle is set and has a slight crisp edge.

  • 7

    Plate a portion of the sweet potato waffle alongside the crispy almond-crusted chicken. Serve warm and enjoy immediately.