YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Savor the satisfying crunch of almond-crusted chicken paired with light, fluffy sweet potato waffles, a unique twist that bridges savory and subtly sweet flavors. This dish delivers a crisp exterior with tender, juicy chicken and a delicate waffle base that makes breakfast, lunch, or dinner a delightfully balanced and nutrient-packed meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
1/3 cup Sweet Potato (mashed or pureed)
2 sprays Olive Oil
1/2 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F and lightly line a baking sheet with parchment paper.
Pat the chicken breast dry and season with salt, pepper, and garlic powder.
In a shallow bowl, mix the almond flour with a pinch of salt and pepper. In another bowl, lightly beat the egg.
Dip each chicken breast first into the egg, ensuring it's well coated, then dredge it in the almond flour mixture until evenly covered.
Place the coated chicken on the prepared baking sheet, spray lightly with olive oil, and bake for 20-25 minutes until the chicken is cooked through and has a crispy crust.
While the chicken bakes, prepare the sweet potato waffles. In a bowl, combine the mashed sweet potato with a pinch of salt. Optionally, mix until smooth to form a batter consistency. If desired, add a splash of water or milk alternative to adjust thickness.
Heat a non-stick waffle iron over medium heat and lightly spray with olive oil. Pour the sweet potato batter into the waffle iron, and cook for about 3-4 minutes until the waffle is lightly crisp on the outside.
Serve the crispy almond-crusted chicken alongside the sweet potato waffle for a balanced, savory-sweet meal.