YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Sweet Potato Waffles
Enjoy a wholesome meal featuring a perfectly seasoned, crispy baked chicken breast served alongside sweet potato waffles with a light, airy texture. This dish combines the lean protein of chicken with the natural sweetness and fiber of a sweet potato, accented by a subtle almond flour crunch, making it a satisfying, balanced meal that fits right into your protein and calorie goals.
INGREDIENTS
6 oz Chicken Breast (~170g)
1 small Sweet Potato (~130g)
1 large Egg White (~33g)
1 tbsp Almond Flour (~8g)
Olive Oil Spray
Seasoned Salt (1/4 tsp)
Garlic Powder (1/2 tsp)
Black Pepper (1/4 tsp)
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and season both sides with seasoned salt, garlic powder, and black pepper.
Place the chicken on one part of the baking sheet and lightly spray with olive oil.
Pierce the sweet potato with a fork and microwave for 3-4 minutes until slightly softened. Let it cool, then peel and mash in a bowl.
Mix in the egg white and almond flour into the mashed sweet potato until a batter forms. If the mixture is too thick, a splash of water can be added to reach a waffle-batter consistency.
Scoop the sweet potato batter onto a lightly oiled waffle iron or form small patties on a separate sheet if you don't have a waffle iron. If using a waffle iron, cook for about 4-5 minutes until edges are crispy. If forming patties, bake them on the same sheet alongside the chicken for about 15 minutes, flipping halfway through.
Return the chicken to the oven if needed and bake until the internal temperature reaches 165°F (about 20 minutes total, depending on thickness).
Serve the crispy baked chicken alongside the sweet potato waffles. Enjoy your balanced meal!