Protein & Fibre Chicken & Waffles

Marinate the Chicken

Place the 4 boneless skinless chicken breasts in a large mixing bowl or a resealable food-safe bag. Add the 240 ml (1 cup) low-fat buttermilk, 125 g (½ cup) plain Greek yogurt, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, ½ teaspoon black pepper, and ½ teaspoon sea salt.

Using clean hands or tongs, thoroughly coat every piece of chicken with the marinade, making sure every surface is evenly covered.

Cover the bowl and refrigerate for at least 2 hours, although overnight (8–12 hours) produces the juiciest and most flavorful chicken. About 20 minutes before cooking, remove the chicken so it can gradually come closer to room temperature.

Prepare the Crispy Coating

While the chicken marinates, prepare the coating mixture. In a large shallow dish, combine the whole wheat flour, smoked paprika, garlic powder, onion powder, freshly ground black pepper, and the remaining sea salt. Whisk thoroughly until every spice is evenly distributed.

Remove one piece of chicken from the marinade, allowing the excess liquid to drip away naturally. Press both sides firmly into the seasoned flour mixture, making sure every corner is completely coated.

Place each coated chicken breast on a wire rack and let it rest for 10 minutes. This short resting period allows the coating to adhere better, reducing the chance of it separating during cooking.

Bake Until Crispy and Juicy

Preheat the oven to 220°C (425°F). Place a wire rack over a baking tray and lightly spray or brush it with extra virgin olive oil. Elevating the chicken allows hot air to circulate underneath, producing a crispier coating without deep frying.

Arrange the coated chicken breasts on the rack, leaving a few centimeters of space between each piece. Lightly spray the tops with olive oil to encourage even browning.

Bake for 20 minutes, then carefully flip each piece using tongs. Lightly spray the second side and continue baking for another 8–12 minutes, or until the coating is deeply golden and the internal temperature reaches 74°C (165°F).

Once cooked, transfer the chicken to a clean wire rack and allow it to rest for 5–10 minutes before serving.

Prepare the Whole Grain Waffle Batter

While the chicken is baking, prepare the waffle batter. In a large bowl, whisk together the whole wheat flour, oat flour, baking powder, and ground cinnamon until fully combined.

In a separate bowl, whisk the eggs, low-fat milk, vanilla extract, and a small drizzle of extra virgin olive oil until smooth.

Gradually pour the wet ingredients into the dry ingredients, gently folding everything together with a spatula. Mix only until no dry flour remains — a few small lumps are perfectly normal.

Allow the batter to rest for 10 minutes before cooking. This gives the oat flour time to hydrate and helps create waffles with a softer interior and crisp exterior.

Cook the Belgian Waffles

Preheat your waffle maker according to the manufacturer's instructions until fully heated. A properly preheated waffle iron is essential for creating a crisp exterior and evenly cooked interior.

Lightly grease the waffle plates with a small amount of olive oil spray. Pour enough batter into the center to cover approximately three-quarters of the cooking surface, allowing room for expansion.

Close the lid and cook for 4–6 minutes, depending on your waffle maker, without opening it too early. Once golden brown, carefully remove the waffle and transfer it to a wire rack instead of stacking it directly on a plate.

Prepare the Creamy Yogurt Topping

While the waffles cool slightly and the chicken rests, prepare the creamy topping that replaces the traditional butter found on classic Chicken & Waffles.

In a chilled mixing bowl, combine the remaining 125 g (½ cup) plain Greek yogurt, 1 teaspoon pure vanilla extract, and 1 teaspoon pure maple syrup. Whisk gently until the mixture becomes smooth, silky, and slightly airy.

For an even lighter consistency, refrigerate the mixture for 10 minutes before serving. Taste before plating — it should have a delicate balance of creamy tanginess and subtle sweetness.

Assemble the Luxury Brunch Plate

Place one freshly cooked Belgian waffle slightly off-center on each serving plate. Position one crispy chicken breast directly on top of the waffle, allowing part of the waffle to remain visible.

Using a spoon or small ice cream scoop, place one generous dollop of the vanilla Greek yogurt beside the chicken rather than directly underneath it, preserving the crispness of the coating.

Scatter the sliced fresh strawberries and blueberries naturally around the plate. Sprinkle the toasted pecans over both the yogurt and the waffles, then finish with a light sprinkle of freshly chopped parsley.

Finish, Drizzle & Serve

Warm the pure maple syrup slightly for 10–15 seconds before serving. Warm syrup flows more smoothly and creates elegant ribbons across the chicken and waffles without pooling excessively.

Using a small spoon or syrup pitcher, drizzle the maple syrup lightly over the crispy chicken first, then continue across the waffle in thin, irregular lines.

Serve immediately while every component is at its ideal temperature: the chicken hot and crispy, the waffles warm and fluffy, the yogurt cool and creamy, and the berries fresh and vibrant.