Almond-Crusted Chicken With Sumac Kale (Printable)

Crispy almond-coated chicken with vibrant marinated kale, cherry tomatoes, and tangy sumac for a wholesome meal.

# What You'll Need:

→ Almond-Crusted Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup almond meal or finely ground almonds
03 - 1/2 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon smoked paprika
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil for frying

→ Marinated Kale and Sumac Salad

10 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
11 - 2 tablespoons olive oil
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon salt
14 - 1/2 red onion, thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 1/4 cup fresh parsley, chopped
17 - 2 teaspoons sumac
18 - 1/4 cup toasted slivered almonds

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper.
03 - In another bowl, beat the eggs until well combined.
04 - Pat chicken breasts dry. Dip each breast first in the eggs, then coat thoroughly with the almond mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden.
06 - Transfer the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until cooked through and internal temperature reaches 165°F.
07 - In a large bowl, massage kale with olive oil, lemon juice, and salt until leaves soften, approximately 2 minutes.
08 - Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss well to combine.
09 - Top salad with toasted slivered almonds just before serving.
10 - Arrange almond-crusted chicken alongside the marinated kale and sumac salad on individual plates.

# Expert Advice:

01 -
  • The almond crust gives you that satisfying crunch without any bread or gluten, which means you can feel completely free while eating.
  • Sumac is the secret ingredient that makes the whole plate sing—it's tart, lemony, and unexpectedly addictive once you taste it.
  • Everything comes together in under an hour, so it's perfect for when you want something restaurant-quality without the stress.
02 -
  • The chicken must be completely dry before breading, or the coating won't adhere and you'll end up with bare spots that won't crisp up properly.
  • Massaging the kale for those two minutes transforms it from tough and bitter into tender and almost silky, which is the difference between a good salad and one you actually crave.
  • Adding the almonds right before serving keeps them crunchy; if you toss them in early, they'll absorb moisture from the salad and lose that essential crunch.
03 -
  • If your oven runs hot, start checking the chicken a minute or two early; overcooked chicken is impossible to salvage, but slightly underdone is rare.
  • Invest in a good meat thermometer—it's the single best way to guarantee perfectly cooked chicken every single time, and it takes the guesswork out of dinner.
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