YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a satisfying and versatile meal featuring tender, crispy air-fried chicken paired with light, herb-infused roasted cauliflower biscuits. This dish strikes the perfect balance between savory protein and a creative twist on a classic biscuit, bringing a refreshing, low-carb twist to your breakfast, lunch, or dinner plate.
INGREDIENTS
4 ounces Chicken Breast
100 grams Cauliflower
1/4 cup Almond Flour
1 large Egg White
1 teaspoon Olive Oil
1 teaspoon Mixed Dried Herbs
Salt and Pepper to taste
PREPARATION
Preheat your air fryer to 400°F for the chicken and your oven to 425°F for the biscuits.
Season the chicken breast with salt, pepper, and a pinch of mixed dried herbs. Lightly spray or brush with a small amount of olive oil.
Place the seasoned chicken breast in the air fryer. Cook for 12-15 minutes, flipping halfway, until the chicken is cooked through and the exterior is crispy.
Meanwhile, break the cauliflower into small florets and gently steam or microwave until just tender, about 3-4 minutes. Transfer to a food processor and pulse until roughly chopped.
In a mixing bowl, combine the processed cauliflower with almond flour, egg white, remaining mixed herbs, salt, and pepper. Stir until a cohesive mixture forms.
Using your hands, form the cauliflower mixture into biscuit shapes, about the size of a small biscuit. Place them on a baking sheet lined with parchment paper.
Drizzle a teaspoon of olive oil over the biscuits and bake in the preheated oven for 15-20 minutes, or until they begin to turn golden and firm up.
Plate the air-fried chicken alongside the herb-roasted cauliflower biscuits. Serve immediately.