YOUR SOLIN GENERATED RECIPE
Crispy Almond-Crusted Chicken with Sweet Potato Waffles
Savor the delightful crunch of almond-crusted chicken paired with warm, tender sweet potato waffles. This dish balances savory and slightly sweet flavors, delivering a satisfying meal that’s both nutritious and flavorful.
INGREDIENTS
3 oz Chicken Breast
1/4 cup Almond Flour
1 Egg White
1/2 cup Sweet Potato (mashed)
Spices (Salt, Pepper, Cinnamon) to taste
Olive Oil Cooking Spray
PREPARATION
Preheat your oven to 400°F and prepare a waffle iron by lightly spraying it with olive oil.
In a shallow bowl, combine the almond flour with a pinch each of salt, pepper, and a dash of cinnamon.
Pat the chicken breast dry and lightly season with salt and pepper. Dip the chicken into the egg white, ensuring all surfaces are coated.
Dredge the egg-coated chicken in the almond flour mixture until fully covered. Press the coating gently so it adheres well.
Heat a non-stick skillet over medium heat with a light spray of olive oil. Sear the chicken for about 2-3 minutes per side until it develops a crisp, golden crust.
Transfer the chicken to the preheated oven and bake for an additional 8-10 minutes until cooked through.
While the chicken is baking, prepare the sweet potato waffles by mashing the pre-cooked sweet potato until smooth. Season lightly with salt and pepper.
Spread the mashed sweet potato evenly on the preheated waffle iron and close the lid. Cook for about 5 minutes or until the waffle has firmed up and has a slight crisp on the outside.
Plate the crispy almond-crusted chicken alongside the sweet potato waffle, and serve warm.