YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Golden Sweet Potato Waffles
Savor a delightful fusion of savory and sweet with this Crispy Almond-Crusted Chicken paired with Golden Sweet Potato Waffles. The tender chicken breast is lightly coated in almond flour for a satisfying crunch, while the naturally sweet potato waffles, enriched with a hint of egg, offer a beautifully balanced side. A modern twist on comfort food that's both nutritious and delicious.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
2 large Eggs
75g Sweet Potato
Salt & Pepper to taste
Olive Oil Spray
PREPARATION
Preheat your oven to 400°F and your waffle iron as instructed by the manufacturer.
Season the chicken breast with salt and pepper. In a shallow bowl, whisk one egg (reserve the other egg for the waffle batter).
Place the almond flour in a separate shallow dish. Dip the chicken breast in the egg, coating it evenly, then dredge thoroughly in the almond flour.
Lightly spray a baking sheet with olive oil. Place the coated chicken breast on the sheet and bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F and the crust is golden and crispy.
Meanwhile, peel and roughly chop the sweet potato and steam or microwave until tender. Mash until smooth.
Combine the mashed sweet potato with the reserved egg, a pinch of salt, and a little water if needed to achieve a waffle batter consistency.
Spray your waffle iron with olive oil spray and spoon in the sweet potato batter. Cook according to your waffle iron’s instructions until edges are crisp and waffle is heated through.
Serve the crispy almond-crusted chicken alongside the golden sweet potato waffles for a balanced, flavorful meal.