YOUR SOLIN GENERATED RECIPE
Crispy Chicken Waffles with Fresh Green Salad and Creamy Cottage Cheese
Enjoy a creative fusion of savory and subtle sweet in this delicious dish featuring lightly crispy, almond flour-coated chicken served atop a warm whole wheat waffle. A refreshing side salad of mixed greens and cherry tomatoes balances the plate, while a side of creamy lowfat cottage cheese adds a light, protein-packed finish to the meal.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Waffle
1 cup Mixed Salad Greens
4 Cherry Tomatoes
1/2 cup Lowfat Cottage Cheese
2 tbsp Almond Flour
PREPARATION
Preheat a non-stick skillet over medium heat and lightly coat with cooking spray.
Pat the chicken breast dry and season with salt and pepper. Dredge the chicken in almond flour, ensuring an even coat for a crispy finish.
Place the chicken in the skillet and cook for about 5-6 minutes per side or until fully cooked and golden brown. Once cooked, slice into strips.
Warm the whole wheat waffle according to package instructions or to your preference.
In a bowl, combine mixed salad greens with halved cherry tomatoes. Toss lightly to mix.
Plate the warm waffle, top with the crispy chicken slices, and serve with a side of fresh salad and a dollop of creamy lowfat cottage cheese.