Imagine a mouthwatering fusion of crispy, cheesy goodness that's not just delicious but also surprisingly healthy! Our Spinach and Artichoke Chicken Chaffle is about to revolutionize your meal game, transforming ordinary ingredients into an extraordinary culinary experience that will have your taste buds dancing and your diet goals cheering. This keto-friendly marvel combines the creamy richness of artichokes, the nutritious punch of spinach, and tender shredded chicken, all wrapped in a perfectly crisp, cheesy waffle that's guaranteed to make you forget you're eating something so nutritionally smart.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup spinach, chopped
- 1 cup artichoke hearts, chopped
- 2 cups cooked chicken, shredded
- 1 cup mozzarella cheese, shredded
- 2 eggs
- 1/2 cup almond flour
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare all ingredients by finely chopping spinach and artichoke hearts. Ensure chicken is thoroughly cooked and shredded to uniform pieces.
- In a medium mixing bowl, combine shredded chicken, chopped spinach, and chopped artichoke hearts. Mix well to distribute ingredients evenly.
- In a separate bowl, whisk eggs until smooth. Add almond flour, garlic powder, salt, and pepper. Mix until a consistent batter forms.
- Preheat a waffle iron to medium-high heat. Lightly grease the cooking surfaces with non-stick spray or butter.
- Pour half the egg mixture into the waffle iron, spreading it evenly across the surface.
- Sprinkle half the shredded mozzarella cheese over the egg batter, then add half the chicken and vegetable mixture.
- Close the waffle iron and cook for 4-5 minutes or until the chaffle is golden brown and crispy on the edges.
- Carefully remove the chaffle and repeat the process with remaining ingredients to create the second serving.
- Let chaffles rest for 1-2 minutes before serving to allow them to set and become more stable.
- Optional: Garnish with fresh herbs like parsley or chives, and serve immediately while warm and crispy.
Tips
- Moisture is Key: Pat your chopped spinach and artichoke hearts dry to prevent a soggy chaffle. Extra moisture can compromise the crispy texture.
- Even Cooking: Use a silicone brush to ensure your waffle iron is evenly greased for perfect golden-brown results.
- Cheese Distribution: Sprinkle cheese in a thin, even layer to create those irresistible crispy cheese edges.
- Don't Overfill: Use just enough mixture to cover the waffle iron surface to maintain a neat, compact chaffle.
- Resting Time Matters: Let your chaffle rest for 1-2 minutes after cooking to help it set and become more structurally stable.
- Temperature Control: Medium-high heat is crucial - too low, and you'll get a soft chaffle; too high, and you'll burn the edges.
- Experiment with Garnishes: Try fresh herbs, a dollop of sour cream, or a sprinkle of red pepper flakes to elevate your chaffle's flavor profile.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 8g
Protein: 35g
Fat: 24g
Saturated Fat: 9g
Cholesterol: 140mg
