YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast coated in a savory almond crust served over a toasted whole grain waffle with a drizzle of sweet maple syrup for a satisfying crunch.
INGREDIENTS
5 oz chicken breast
2 tbsp plain Greek yogurt
1 tbsp water
1 whole whole grain waffle
2 tbsp almond flour
0.25 tsp garlic powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
1 tbsp pure maple syrup
1 tbsp chopped green onions
PREPARATION
In a small bowl, whisk together the Greek yogurt and water to create a thin marinade.
Slice the chicken breast into strips and submerge them in the yogurt mixture to marinate for 10 minutes.
In a separate shallow dish, combine almond flour, garlic powder, smoked paprika, sea salt, and black pepper.
Dredge each chicken strip in the flour mixture, pressing firmly to ensure an even coating on all sides.
Lightly coat the chicken with olive oil and air-fry at 400°F for 10-12 minutes until golden and cooked through.
Toast the whole grain waffle until crisp and warm.
Place the crispy chicken atop the waffle, drizzle with maple syrup, and garnish with fresh green onions.