Almond-Crusted Chicken With Marinated Kale (Printable)

Crunchy almond-coated chicken paired with vibrant marinated kale and tangy sumac for a wholesome gluten-free 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

# 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 cheese, 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 egg wash, 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 brown.
06 - Transfer the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until internal temperature reaches 165°F.
07 - While chicken bakes, massage kale with olive oil, lemon juice, and salt in a large bowl until leaves soften, approximately 2 minutes.
08 - Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss thoroughly to combine.
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 ridiculously crunchy even after baking, giving you that satisfying bite every time.
  • Massaging the kale transforms it from tough and bitter to silky and sweet in just two minutes.
  • Sumac brings a lemony pop without any extra citrus, making the salad taste bright and complex.
  • It looks impressive enough for guests but is forgiving enough for a weeknight dinner.
02 -
  • Don't skip the searing step, it locks in moisture and gives the almond crust that golden, crispy texture you want.
  • Massaging the kale really does make a difference, it breaks down the tough fibers and turns it from bitter to sweet.
  • Use a meat thermometer to check for 165°F, overcooked chicken loses its tenderness and nobody wants that.
  • Add the toasted almonds to the salad right before serving or they'll absorb moisture and lose their crunch.
03 -
  • Toast your own slivered almonds in a dry skillet for a few minutes, they taste so much better than pre-toasted ones.
  • If your almond meal is coarse, pulse it a few times in a food processor for a finer, more even crust.
  • Let the chicken rest for five minutes after baking, it keeps the meat juicy and makes slicing cleaner.
  • Taste your kale after massaging, if it's still too bitter, add a tiny pinch of sugar or a drizzle of honey to balance it out.
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