YOUR SOLIN GENERATED RECIPE
Air-fried chicken breast coated in a crisp almond crust served over a toasted whole grain waffle with a drizzle of amber maple syrup.
INGREDIENTS
5 oz Chicken breast
0.25 cup Plain Greek yogurt
2 tbsp Almond flour
0.5 tsp Smoked paprika
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 medium Whole grain waffle
1 tsp Avocado oil
1 tbsp Pure maple syrup
PREPARATION
Slice the chicken breast into even strips and toss in a bowl with the Greek yogurt to coat.
In a separate shallow dish, whisk together the almond flour, smoked paprika, garlic powder, onion powder, sea salt, and black pepper.
Dredge each piece of yogurt-coated chicken into the almond flour seasoning until thoroughly encrusted.
Lightly coat the chicken strips with avocado oil and air fry at 400°F for 10 to 12 minutes until the exterior is golden and the center is cooked through.
Toast the whole grain waffle until it reaches your desired level of firmness.
Plate the toasted waffle, top with the crispy chicken strips, and finish with a drizzle of pure maple syrup.