Lunch: Chicken and Buttermilk Waffles

These sliders are the perfect fork free way to eat this favorite southern meal.

This recipe includes superfoods such as:

Chicken Breast

Health benefits of Chicken and Buttermilk Waffles

Skinless chicken breast, often heralded for its lean nutritional profile, is undeniably a powerhouse when it comes to protein content. With an impressive 21 grams of protein packed into every 100 grams of the breast, it emerges as a preferred choice for those conscious about their protein intake. Delving deeper into the nutritional matrix of chicken, one can't overlook the copious amounts of vitamin B6 it houses. This particular vitamin plays an indispensable role in our body, especially when discussing Polycystic Ovary Syndrome (PCOS) management.

For individuals grappling with PCOS, the internal hormonal turbulence can be overwhelming, often leading to a spike in testosterone and androgen levels. This is where vitamin B6 comes into the spotlight. Acting as a balancer, vitamin B6 diligently works behind the scenes to keep these hormones in check, ensuring they don't surge beyond desirable levels. It is this equilibrium that becomes paramount for those earnestly looking to curtail the excessive flow of testosterone and androgen. In the broader spectrum of PCOS management, incorporating foods rich in vitamin B6, like chicken breast, can be a strategic move, providing both nutritional sustenance and hormonal balance.

Ingredients

4 c. cornflakes, lightly crushed
1/4 c. buttermilk
kosher salt
1 tsp. no-salt blackening seasoning
1 lb. boneless, skinless chicken breasts, trimmed and cut into 2" pieces

Instructions

Make the chicken: Heat oven to 400 degrees F. Line a rimmed baking sheet with nonstick foil. Place the cornflakes in a shallow bowl.
In a large bowl, whisk together the buttermilk, 1/4 teaspoon salt and the blackening seasoning; toss with the chicken. Coat the chicken in the cornflakes, pressing gently to help them adhere, and place on the prepared baking sheet. Bake until cooked through, 15 to 20 minutes.
Meanwhile, make the waffles: In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
Using an electric mixer, beat 2 egg whites (reserve the yolks) until stiff peaks form, 2 to 3 minutes; set aside.
In a large bowl, whisk together the 2 egg yolks and buttermilk. Add the flour mixture, stirring just until incorporated. Gently fold in the whites until no streaks remain. Fold in the dill. Working in batches, drop spoonfuls of batter (2 tablespoons each) on a waffle iron and cook according to the manufacturer’s instructions until golden brown. Form sandwiches with the waffles, chicken, lettuce, apples and honey.

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