Almond-Crusted Chicken With Marinated Kale (Printable)

Crunchy almond-coated chicken with vibrant kale, tomatoes, and sumac. Wholesome and satisfying 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 Steps:

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

# Expert Hints:

01 -
  • The almond crust stays incredibly crispy without any breadcrumbs, and you get that nutty flavor in every bite.
  • Massaging the kale transforms it from tough to tender, making it feel almost indulgent instead of just healthy.
  • Sumac adds a tangy brightness that cuts through the richness of the chicken beautifully.
  • It looks impressive on the plate but comes together in under an hour on a weeknight.
02 -
  • Don't skip the searing step, it locks in moisture and creates that golden crust that baking alone won't give you.
  • Massaging the kale is not optional, it's what transforms it from tough and bitter to tender and sweet.
  • Check the internal temperature of the chicken with a thermometer to avoid overcooking, which can make it dry even with the crust.
  • Sumac loses its potency over time, so use a fresh jar for the best tangy flavor.
03 -
  • Use a meat mallet or rolling pin to gently pound the chicken breasts to an even thickness before coating them.
  • Toast your own slivered almonds in a dry skillet for a few minutes, it makes them taste fresher and more fragrant than store-bought toasted ones.
  • If your almond meal is too coarse, pulse it a few times in a food processor for a finer texture that sticks better.
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and every bite stays moist.
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