YOUR SOLIN GENERATED RECIPE
Crispy air-fried chicken breast marinated in tangy buttermilk, served over a toasted whole-grain waffle with a drizzle of sweet maple syrup for a savory-sweet crunch.
INGREDIENTS
5 oz chicken breast
2 tbsp low-fat buttermilk
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 small whole-grain waffle
1 tsp maple syrup
PREPARATION
Slice the chicken breast into even strips and submerge them in a bowl with the low-fat buttermilk to marinate for 15 minutes.
In a shallow dish, whisk together the arrowroot powder, garlic powder, smoked paprika, sea salt, and black pepper until well combined.
Remove each chicken strip from the buttermilk, letting the excess drip off, then dredge in the arrowroot mixture, pressing to adhere.
Lightly coat the air fryer basket with avocado oil and arrange the chicken strips in a single layer without crowding.
Air fry at 400°F for 10 to 12 minutes, flipping the strips halfway through, until the coating is golden and the chicken is fully cooked.
Toast the small whole-grain waffle until it is firm and heated through.
Plate the toasted waffle, top with the crispy chicken strips, and finish with a light drizzle of pure maple syrup.