Almond-Crusted Chicken with Sumac Kale (Printer-friendly)

Crunchy almond chicken with vibrant kale and sumac salad. Gluten-free, wholesome, and ready in 45 minutes.

# 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

# How To Make It:

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.
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 with internal temperature reaching 165°F.
07 - While chicken bakes, 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.
09 - Top salad with toasted slivered almonds just before serving.
10 - Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Advice:

01 -
  • The almond crust stays crunchy even after baking, giving you that satisfying bite without any sogginess.
  • Massaging the kale transforms it from tough and bitter into something tender and almost buttery.
  • Sumac adds a tangy, lemony brightness that wakes up the whole plate.
  • It looks impressive enough for company but comes together in under an hour on a regular Tuesday.
02 -
  • Don't skip the searing step, it's what locks in the juices and creates that golden, crunchy exterior that makes this dish worth it.
  • If your skillet gets too hot and the almonds start to darken too fast, lower the heat immediately and keep the chicken moving.
  • Massaging the kale really does transform it, two minutes of hand work turns tough leaves into something tender and almost sweet.
03 -
  • Press the almond coating onto the chicken with your palms, not just your fingertips, so it really sticks and doesn't fall off during searing.
  • Toast your slivered almonds in a dry skillet for a minute or two before adding them to the salad, it deepens their flavor and makes them extra crunchy.
  • If you're nervous about overcooking the chicken, pull it from the oven when it hits 160°F because it will coast up to 165°F while it rests.
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