Almond-Crusted Chicken With Marinated Kale (Printable)

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

# Directions:

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. In another bowl, beat the eggs.
03 - Pat chicken breasts dry. Dip each breast first in the beaten eggs, then coat thoroughly with the almond mixture, pressing gently to ensure adhesion.
04 - Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
05 - Transfer seared chicken to the prepared baking sheet. Bake for 12-15 minutes until cooked through, with internal temperature reaching 165°F.
06 - In a large bowl, massage kale with olive oil, lemon juice, and salt until leaves soften, approximately 2 minutes.
07 - Add red onion, cherry tomatoes, parsley, and sumac to the massaged kale. Toss well to combine.
08 - Top salad with toasted slivered almonds just before serving. Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Tips:

01 -
  • The almond crust stays crispy even after baking, giving you that satisfying crunch without deep frying.
  • Massaging the kale transforms it from tough to tender, and the sumac adds a lemony tang that feels bright and unexpected.
  • It looks impressive but comes together in under an hour, perfect for weeknights when you want something special.
02 -
  • Don't skip the searing step, it sets the crust and keeps it from getting soggy in the oven.
  • Massaging the kale really does make a difference, it breaks down the tough fibers and makes the salad tender instead of fibrous.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and the crust stays intact when you cut into it.
03 -
  • Press the almond mixture onto the chicken firmly, it sticks better and creates a thicker, more satisfying crust.
  • Toast your slivered almonds in a dry skillet for a few minutes before adding them to the salad, it deepens their flavor and makes them even crunchier.
  • If your kale is particularly tough, let it sit in the dressing for 10 minutes before adding the other ingredients, it keeps softening even off the heat.
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