YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a delightful twist on a classic comfort meal, featuring tender chicken breast encrusted in crunchy almond flour, paired with golden sweet potato waffles and a light dollop of creamy Greek yogurt. This dish offers a harmonious blend of savory and sweet flavors, perfect for a balanced meal that satisfies both taste and nutrition.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 large Egg
1 medium Sweet Potato
1/4 cup Non-Fat Greek Yogurt
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Slice the sweet potato into waffle-shaped rounds or use a waffle iron by mashing the cooked sweet potato and forming it into batter (if using waffle iron, preheat it).
Season the chicken breast with salt and pepper. In a shallow dish, whisk the egg until smooth. In another dish, spread out the almond flour.
Dip the chicken breast into the egg wash, allowing any excess to drip off, then coat thoroughly with almond flour.
Place the almond-crusted chicken on the baking sheet and bake for 15-18 minutes or until golden and cooked through.
While the chicken bakes, prepare the sweet potato waffles. If using a waffle iron, combine mashed sweet potato with a pinch of salt and a little almond flour to help bind; cook in the waffle iron until crisp on the edges. Alternatively, arrange the sweet potato slices on another baking sheet and roast until tender and lightly crisp.
Plate a serving by placing the sweet potato waffle as a base, top with the crispy almond-crusted chicken, and add a dollop of non-fat Greek yogurt for extra creaminess.
Finish with a light sprinkle of salt and pepper if desired before serving.