YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a satisfying meal featuring a crispy, herb-infused air-fried chicken breast paired with light, savory cauliflower biscuits. The dish combines a crunchy almond flour coating on tender chicken and fluffy, herb-kissed biscuits for a delightful balance that works perfectly for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour (chicken coating)
1/2 Egg (chicken coating)
1 cup Chopped Cauliflower
2 tbsp Almond Flour (biscuits)
1/2 Egg (biscuits)
1 tbsp Fresh Herb Mix
Salt & Pepper to taste
PREPARATION
Preheat your air fryer to 400°F.
For the chicken, pat the chicken breast dry and season lightly with salt, pepper, and half of the fresh herb mix.
In a small bowl, whisk together 1/2 egg and place 2 tbsp of almond flour on a separate plate.
Dip the chicken breast first in the egg wash then coat evenly with almond flour.
Place the coated chicken breast in the air fryer basket and cook for 10-12 minutes, flipping halfway through, until crispy and cooked through.
Meanwhile, prepare the cauliflower biscuits. In a blender or food processor, combine 1 cup of chopped cauliflower with 1/2 egg, 2 tbsp almond flour, remaining herbs, salt, and pepper. Blend until a sticky batter forms.
Spoon the cauliflower mixture onto a parchment-lined baking sheet, forming small biscuit rounds.
Place the biscuits in a preheated oven at 425°F for 12-15 minutes or until they firm up and attain a light golden color.
Plate the air-fried chicken alongside the herb-roasted cauliflower biscuits and serve warm.