YOUR SOLIN GENERATED RECIPE
Crispy Air-Fried Chicken with Herb-Roasted Cauliflower Biscuits
Enjoy a satisfying meal featuring tender, air-fried chicken coated in a delicate almond flour crust paired with light, herb-infused cauliflower biscuits. This dish balances crunchy textures with aromatic herbs, creating a wholesome, flavorful meal that's perfect for any time of the day.
INGREDIENTS
5 oz Chicken Breast
0.125 cup Almond Flour (for chicken)
1 cup Riced Cauliflower
1 large Egg
0.125 cup Almond Flour (for biscuits)
0.25 cup Fresh Mixed Herbs
1 tsp Mixed Seasonings
PREPARATION
Preheat your air fryer to 400°F for the chicken and your oven to 425°F for the biscuits.
Season the chicken breast with a pinch of salt, pepper, and garlic powder. Lightly dust both sides with 0.125 cup of almond flour.
Place the coated chicken breast into the air fryer basket and cook for about 15-18 minutes, flipping halfway, until it reaches an internal temperature of 165°F and the coating becomes crispy.
Meanwhile, in a mixing bowl, combine 1 cup riced cauliflower with 1 beaten large egg, 0.125 cup almond flour, and 0.25 cup chopped fresh mixed herbs. Add the 1 tsp of mixed seasonings and stir until the mixture is well incorporated.
Scoop the cauliflower mixture onto a baking sheet lined with parchment paper, forming 4-5 small biscuit rounds. Bake in the preheated oven for about 15-18 minutes, or until the biscuits are firm and lightly golden around the edges.
Plate the crispy air-fried chicken alongside the herb-roasted cauliflower biscuits and serve warm.