YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast coated in a crisp almond crust served over a fluffy whole-grain waffle with a drizzle of spicy honey.
INGREDIENTS
4.5 oz chicken breast
2 tbsp Greek yogurt
1 tsp lemon juice
2 tbsp almond flour
1 tbsp arrowroot powder
0.25 tsp garlic powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
1 medium whole-grain waffle
1 tsp honey
0.25 tsp red pepper flakes
PREPARATION
Slice the chicken breast into strips and coat thoroughly in a mixture of Greek yogurt and lemon juice.
Combine the almond flour, arrowroot, garlic powder, smoked paprika, sea salt, and black pepper in a shallow dish.
Press the chicken strips into the flour mixture until fully coated, then lightly mist with avocado oil.
Air-fry the chicken at 400°F for 12 minutes, turning halfway through, until the exterior is golden and the center is cooked.
Toast the whole-grain waffle until the edges are slightly browned and firm.
Place the chicken atop the waffle and finish with a drizzle of honey and a sprinkle of red pepper flakes.