YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Enjoy a delightful fusion of savory and sweet with this crispy almond-crusted chicken paired with golden sweet potato waffles. The crunchy, nutty coating on the tender chicken is perfectly complemented by the naturally sweet and fluffy waffles, making it a balanced, energizing meal whether for breakfast, lunch, or dinner.
INGREDIENTS
4 ounces Chicken Breast
2 tablespoons Almond Flour (for chicken coating)
1 large Egg White (for chicken coating)
1/2 medium Sweet Potato
1/4 cup Almond Flour (for waffles)
1 large Egg White (for waffles)
1/2 teaspoon Baking Powder
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 400°F. Pat the chicken breast dry with paper towels.
In a shallow dish, combine 2 tablespoons of almond flour with a pinch of salt and pepper. In another small bowl, lightly beat one egg white.
Dip the chicken breast into the egg white, then dredge it in the almond flour mixture to evenly coat each side.
Place the coated chicken on a parchment-lined baking sheet and bake for about 20-25 minutes, or until the chicken is cooked through and the coating is crisp.
Meanwhile, peel and dice the sweet potato. Steam or microwave the sweet potato pieces until tender, then mash them in a bowl.
To the mashed sweet potato, add 1/4 cup almond flour, 1 beaten egg white, 1/2 teaspoon baking powder, and a pinch of salt. Mix until a smooth batter forms.
Heat a non-stick waffle iron over medium heat and lightly spray with a cooking spray if needed. Pour the sweet potato batter into the waffle iron and cook until the waffles are golden and slightly crisp on the outside, about 4-5 minutes.
Serve the crispy almond-crusted chicken alongside the golden sweet potato waffles and enjoy the sweet and savory medley.