YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Savour the crunch of air-fried, herb-seasoned chicken paired with tender, flavorful cauliflower biscuits accented with almond flour and egg. This dish offers a delightful balance of textures and a burst of herbaceous freshness, perfect for any meal of the day.
INGREDIENTS
5 oz Chicken Breast (142g)
1 cup Cauliflower (107g)
1/4 cup Almond Flour (28g)
1 large Egg (50g)
2 tsp Mixed Herbs & Spices
Salt & Pepper to taste
PREPARATION
Preheat the air fryer to 400°F and the oven to 375°F.
Season the chicken breast with salt, pepper, and 1 tsp of the mixed herbs and spices. Lightly coat it with a dusting of almond flour for extra crispiness.
Place the seasoned chicken breast in the air fryer and cook for about 12-15 minutes, turning halfway, until the chicken is golden and cooked through.
Meanwhile, steam or lightly roast the cauliflower until tender. Transfer the softened cauliflower to a bowl.
Mash the cauliflower and mix in the remaining almond flour, egg, and 1 tsp herbs and spices. Season with salt and pepper. Form the mixture into biscuit shapes.
Place the cauliflower biscuits on a baking sheet lined with parchment paper and bake in the preheated oven for 15-20 minutes until they are firm and lightly golden.
Plate the air-fried chicken alongside the warm herb-roasted cauliflower biscuits, and serve immediately.