YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Fluffy Sweet Potato Biscuits
Enjoy a delightful fusion of textures with crispy baked chicken paired with warm, fluffy sweet potato biscuits. The chicken is lightly coated in almond flour and baked to perfection, while the biscuits combine velvety-sweet mashed sweet potato with a hint of almond flour and egg white, creating a comforting and satisfying meal.
INGREDIENTS
4 oz Chicken Breast
10g Almond Flour (for chicken)
100g Sweet Potato
10g Almond Flour (for biscuits)
1 large Egg White
1 tsp Extra Virgin Olive Oil
1/2 tsp Baking Powder
Salt and Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C). Lightly grease a baking sheet with olive oil.
Season the chicken breast with salt and pepper. Dredge the chicken in 10g of almond flour, ensuring it is evenly coated.
Place the chicken on the prepared baking sheet and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C), turning halfway for even crispiness.
Meanwhile, prepare the sweet potato biscuits. In a bowl, combine 100g of mashed sweet potato, 10g almond flour, 1 large egg white, 1/2 teaspoon baking powder, and a pinch of salt. Stir until just combined; do not overmix to keep the biscuits fluffy.
Scoop the biscuit batter onto a lightly greased mini muffin tin or onto a parchment-lined baking tray in small rounds.
Bake the biscuits in the oven (you can bake them simultaneously with the chicken if space permits) for about 12-15 minutes until they are set and lightly golden.
Let both the chicken and biscuits rest for a few minutes before serving.
Plate a piece of crispy baked chicken alongside a couple of fluffy sweet potato biscuits and enjoy your balanced meal.