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.