YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Fluffy Whole Grain Waffles
Enjoy a delightful meal pairing a crispy baked chicken breast with a fluffy whole grain waffle. The chicken is seasoned and baked to perfection with a light olive oil coating, while the waffle is crafted from whole wheat flour combined with airy egg whites and unsweetened almond milk. This balanced dish offers a satisfying crunch and a soft, tender waffle, making it perfect for a hearty breakfast, lunch, or dinner.
INGREDIENTS
5 oz Chicken Breast
1 tsp Olive Oil
0.33 cup Whole Wheat Flour
2 Egg Whites
0.25 cup Unsweetened Almond Milk
0.5 tsp Baking Powder
Pinch of Salt
Pinch of Black Pepper
Pinch of Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and lightly brush with olive oil. Season with salt, black pepper, and garlic powder.
Place the chicken on the baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F.
Meanwhile, in a bowl, mix the whole wheat flour, baking powder, and a pinch of salt.
In another bowl, whisk the egg whites with unsweetened almond milk until well combined.
Gradually stir the wet ingredients into the dry ingredients to form a smooth batter.
Heat a non-stick skillet over medium heat and pour in the batter to form one waffle. Cook until bubbles form on the surface and the edges set, about 3-4 minutes. Flip and cook for an additional 2-3 minutes until golden and fluffy.
Plate the crispy baked chicken alongside the freshly made whole grain waffle. Serve immediately and enjoy your balanced meal.