YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Enjoy a beautifully balanced meal featuring tender chicken breast encrusted in a crunchy almond coating, paired with delectably crisp sweet potato waffles. This dish offers an exciting textural contrast and a delightful mix of flavors, perfect for any time of day when you're craving a satisfying, protein-packed meal.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Almond Flour
1 large Egg
1 medium Sweet Potato
1 tsp Olive Oil
Salt & Pepper (to taste)
PREPARATION
Preheat the oven to 400°F.
Pound the chicken breast to an even thickness and season with salt and pepper.
Beat the egg in a shallow bowl. In another bowl, place the almond flour seasoned with a pinch of salt and pepper.
Dip the chicken first into the egg, then coat it thoroughly with almond flour.
Heat olive oil in a skillet over medium-high heat. Sauté the coated chicken for 2-3 minutes on each side until golden.
Transfer the chicken to a baking sheet and continue baking in the oven for 10-12 minutes until fully cooked.
Meanwhile, peel and dice the sweet potato, then steam or microwave until tender. Mash lightly to form a batter consistency.
Spread the mashed sweet potato onto a preheated waffle iron and cook for about 4-5 minutes until crispy on the edges.
Plate the almond-crusted chicken alongside the sweet potato waffle and serve immediately.