YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast coated in a spiced almond crust served over a protein-packed oat waffle with a drizzle of sweet maple syrup for a satisfyingly crisp texture.
INGREDIENTS
4 oz Chicken breast
2 tbsp Low-fat buttermilk
2 tbsp Almond flour
0.25 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 cup Oat flour
0.25 cup Nonfat Greek yogurt
0.5 large Egg
0.5 tsp Baking powder
1 tsp Avocado oil
1 tsp Maple syrup
PREPARATION
Preheat air fryer to 400°F and lightly coat the basket with avocado oil.
Slice the chicken breast into strips and dip into the buttermilk, then dredge in a mixture of almond flour, paprika, garlic powder, salt, and pepper.
Place chicken in the air fryer and cook for 10-12 minutes, flipping halfway, until the coating is golden and the meat is cooked through.
Whisk together oat flour, Greek yogurt, half of a whisked egg, and baking powder in a small bowl until a smooth batter forms.
Pour the batter into a preheated, lightly greased waffle iron and cook until the waffle is firm and steam stops rising.
Plate the waffle, top with the crispy chicken strips, and finish with a drizzle of maple syrup.