Sweet potato waffles with crispy chicken, cream cheese & watermelon
A combination like no other. With each waffle only 80kcal each this is an indulgent treat without the guilt. The perfect mix of cream cheese with crispy baked chicken and fresh water melon, a top of delicious sweet potato is a marriage made in heaven.
SERVE: 4 | PREP & COOK: 35 min (+50min to bake the potatoes)
Ingredients
Waffles
120g oats
160g plain flour
200ml milk
1 tsp salt
4 eggs
2 tsp baking powder
1 tsp cinamon
2-3 medium sweet potatoes
Breaded chicken
3 chicken breasts
1 egg, beaten
100g flour
2 Tbsp chilli powder
To serve
100g low fat cream cheese
All handful of corriander
15-25 cubes of water melon
2 tbsps Maple syrup
Method
To make the waffles bake the sweet potatoes. Heat the oven to 180°c. Wrap each potato in foil and cook in the centre of the oven for 50-60 minutes( you can do this the day before to save time). Once cooked, leave to cool, remove the skin and mash the potato together.
Combine all waffle ingredients together including the sweet potato and whisk to a smooth batter.
To make the chicken, cut the chicken into strips. Place the egg in one bowl, the flour and chilli powder in a second bowl (season well) and breadcrumbs in a third bowl. Take each chicken strip, dip in the flour, followed by the egg and then the bread crumbs. Repeat until all strips are coated.
Place the chicken strips on a lined baking sheet and pop in the oven to bake for 25 minutes (at 180°c).
Heat up your waffle pan. Add some of the waffle mixture to the waffle plates, close and cook for 8 minutes.
Plate up. Lay the waffles on the bottom of the plate. Top with the chicken a dollop of cream cheese, a sprinkle of corriander, watermelon and a good drizzle of maple syrup.