Caveman Chicken Waffles & Sweet Potato
Today I’m gonna show you the best waffles recipe. Although waffles are more often eaten in the sweet version, I’m sure you’ll like the combination of waffles and chicken.
I’m not the biggest history buff but I do have a wicked imagination. I imagine that if waffle irons existed back in prehistoric times, the cavemen would mash everything into a bowl and throw it on the waffle iron. No sides. No fancy salads. Just delicious fuel in a singular dish.
This is another take on my chicken and sweet potato patties I made a while back. The good thing about making them this way is that they will hold together much easier AND are more portable. These waffles are a great way to get in a variety of macronutrients in a “go-to” size.
Read my notes in the Steps section – there are some helpful hints to ensuring that each bite is delicious, flavorful and not dry #strugglechicken!
Blend boneless chicken breast into a food processor. Then, microwave a raw sweet potato for about 8 minutes with water until they’re soft. Flake out the flesh and cool in the fridge. Add them to minced chicken breasts, one whole egg, green onion and almond flour. Toss in your favorite hot sauce and season with garlic powder and smoked paprika.
Add a mixture to a waffle iron, previously sprayed with olive or coconut oil and cook for up to 4 or 6 minutes, or until the edges are golden brown.
The next step is placing them on a baking sheet and baking at 420F for 6 to 8 minutes to ensure the inside is fully cooked.
Viola, that’s it. Place them on a plate, garnish with maple syrup, raw honey or low-calorie BBQ sauce.
You can serve them with other food too, for your family or friends. Add some fresh salad aside, grilled vegetables or frying chicken. Fried chicken and waffles are a great combo too.
You can keep these waffles in a fridge for up to 4 days or in a freezer for even one month, which is great! Whenever you’re in a hurry, or you’re just lazy, reheat them in a microwave and have a delicious meal!
Caveman Chicken Waffles & Sweet Potato
- Set oven to 420F (216C).
- Add the raw chicken breast to a food processor and blend until minced, about 1 minute or less. Note: this is a VERY lean recipe so if you overcook it, it will be dry. If you are not as concerned about fat calories, you can do half chicken breast and half chicken thighs, or you can add a tablespoon of olive oil to the mixture.
- Place a raw sweet potato in a microwave safe bowl and add about 4 tablespoons of water. Poke some holes in the sweet potato using a fork (or knife), then cover and microwave for 6 to 8 minutes, or until soft. Slice open the sweet potato and flake out the flesh with a fork/spoon and allow to cool to about room temperature. To speed this along you can add the flesh to a separate bowl/plate and set in the fridge.
- Mix together the chicken, cooled sweet potato and remaining ingredients in a large bowl. If the batter is too lose, simply add tablespoons of almond flour until it thickens up. Alternatively, if it is too thick, add a few tablespoons of water.
- Fire up the waffle iron and spray it with some olive oil and add the batter. Depending on the size of your waffle iron, you may need to do this in batches. Do NOT overstuff the waffle iron. Close and cook for 4 to 6 minutes, or until the edges are golden brown and crispy.
- Place the waffles on a baking sheet lined with parchment (or a baking rack) and bake for 6 to 8 minutes to ensure the inside has fully cooked. Be careful NOT to overcook the waffles – they will be dry if so. To help, I suggest breaking off a corner of the waffle after it comes from the waffle iron to better understand how much more time it may need in the oven. Anywhere from 4 minutes to 8 minutes should be sufficient.
- Garnish and enjoy warm! Individually wrap these and store in the fridge for up to 4 days (or the freezer for about 1 month and defrost in the fridge). Reheat these in the microwave or toaster oven each morning, evening or after a workout.
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