YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Savor a satisfying dish featuring a crispy, air-fried chicken breast paired with a light, herb-infused cauliflower biscuit. The chicken is perfectly seasoned and air-fried to bring out a crunchy exterior while remaining tender inside, and the cauliflower biscuit offers a delicate, savory bite enhanced by aromatic herbs.
INGREDIENTS
5 oz Chicken Breast (skinless)
1 tsp Olive Oil
1 cup Cauliflower florets
1 large Egg
1 tbsp Almond Flour
Pinch of Mixed Dried Herbs (Thyme & Rosemary)
Salt and Pepper to taste
PREPARATION
Preheat the air fryer to 400°F.
Pat the chicken breast dry and season with salt, pepper, and a pinch of mixed dried herbs. Drizzle with olive oil to help achieve a crispy exterior.
Place the seasoned chicken breast in the air fryer basket and cook for 12-15 minutes, flipping halfway through, until the chicken is cooked through and has a crispy surface.
Meanwhile, steam or microwave the cauliflower florets until just tender. Allow them to cool slightly.
In a bowl, combine the steamed cauliflower, the whole egg, almond flour, a pinch of dried herbs, salt, and pepper. Use a fork to mash and mix until the ingredients form a sticky batter.
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Scoop the cauliflower mixture onto the baking sheet, forming one or two biscuit shapes. Bake for 15-18 minutes or until the biscuits are set and lightly golden on the edges.
Plate the air-fried chicken breast alongside the herb-roasted cauliflower biscuits and serve immediately.