YOUR SOLIN GENERATED RECIPE
Crispy Baked Buffalo Chicken with Sweet Potato Wedges
Enjoy a modern twist on classic buffalo chicken paired with crispy sweet potato wedges. This dish features tender, juicy chicken breast coated in a light almond flour crust and tossed in spicy buffalo sauce, perfectly complemented by oven-roasted sweet potato wedges. An ideal balance of savory spice and natural sweetness for a satisfying meal.
INGREDIENTS
5 oz Chicken Breast
1 medium Sweet Potato
2 tbsp Almond Flour
2 tbsp Buffalo Sauce
Olive Oil Spray
Spices (Salt, Pepper, Garlic Powder, Onion Powder)
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Cut the sweet potato into wedges, toss with a light spray of olive oil and a pinch of salt and pepper, and spread evenly on the baking sheet.
Place the sweet potato wedges in the oven and roast for about 25-30 minutes, turning halfway until they are tender and lightly crisp.
Meanwhile, pat the chicken breast dry and season lightly with salt, pepper, garlic powder, and onion powder.
Dredge the seasoned chicken breast in almond flour, ensuring an even, light coating.
Place the coated chicken on a separate baking tray lined with parchment paper. Spray lightly with olive oil.
Bake the chicken in the oven for 18-20 minutes until cooked through and slightly crispy.
Once the chicken is nearly done, remove it from the oven and brush generously with buffalo sauce. Return to the oven for an additional 3-5 minutes to let the sauce set.
Serve the crispy buffalo chicken alongside the roasted sweet potato wedges and enjoy your balanced, flavorful meal.