Waffles after a workout? You wouldn’t dare! We bet that you won’t be able to say no to this delicious chicken and waffles recipe after we explain that waffles can actually be part of a balanced diet. Who says you need to pacify yourself with dry, tasteless chicken to build muscles? Reward yourself after a gym session with a dish that you will truly enjoy.
Chicken, as long as it’s free-range and hormone-free, packs a ton of protein that your body uses to build muscle. Plus, poultry has iron, which actually assists your body with metabolizing the protein.
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Our version of waffles are made from coconut flour, which are high in fiber and carbs Although many diets will tell you to avoid carbs, that couldn’t be further from the truth. During a workout, your muscles get damaged, and to help them recover and become stronger, you need to provide them with a boost of carbohydrates to restore glycogen levels. The perfect formula for a post-workout meal is protein and carbs, which is what you get with this dish.
This recipe follows The Thermo Diet, which is a lifestyle choice that will invigorate your metabolism, reset your cortisol levels, reduce inflammation and help you be your best self! Learn more about The Thermo Diet here.
Chicken and Waffles
- For Chicken:
- 2 lb chicken breast boneless & skinless
- 2 eggs beaten
- 1/4 cup whole milk
- 1 tbsp Agave maple syrup
- 1 dash hot sauce
- 3/4 cup coconut flour
- 3/4 cup arrowroot flour
- 2 tsp paprika
- 1/4 cup coconut oil melted
- For Waffles:
- 1 tsp vanilla
- 1/2 cup coconut flour
- 3/4 cup sharp cheddar shredded
- 8 eggs
- 3/4 cup green onion chopped
- 1/2 cup coconut oil
- 1 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 tsp sea salt
- 1/2 tsp baking powder
- 1/2 cup bacon bits
- To make the chicken, start by preheating the oven to 375°. Line a baking sheet with foil and then place a wire rack on top of that.
- To coat the chicken add coconut and arrowroot flour to one bowl and set aside. In another bowl, add eggs, milk, maple and hot sauce and whisk together, then set aside.
- Take the chicken and dip into the milk/egg mixture first and then add to the flour mixture and press into the chicken to fully coat. Place chicken on the wire rack. Repeat until you’ve coated all the chicken.
- Place baking sheet into the oven for about 30-35 minutes, until chicken is fully cooked.
- While those are cooking, to make the waffles, whisk eggs, then adding coconut oil and vanila.
- Use a separate bowl to add coconut flour, cinnamon, sea salt, baking powder, bacon bits and green onions. Stir together until smooth.
- Combine both dry and wet ingredients into one bowl and sit.
- Heat up waffle iron. Spray with cooking spray and add batter using a 1⁄4 cup measuring cup for each waffle. Close and cook until done (they should be golden-brown in color). Repeat until you use all the batter (about 6 waffles total).
- To serve, top one waffle with a chicken breast and 2 tbsp of the sweet and spicy sauce (see page 197).