Almond-Crusted Chicken With Marinated Kale (Print Version)

Crunchy chicken with vibrant kale and sumac salad for a satisfying, wholesome gluten-free main dish.

# What You 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 tsp garlic powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
08 - 2 large eggs
09 - 2 tbsp olive oil for frying

→ Marinated Kale and Sumac Salad

10 - 1 large bunch kale, stems removed, leaves torn into bite-sized pieces
11 - 2 tbsp olive oil
12 - 1 tbsp fresh lemon juice
13 - 1/2 tsp salt
14 - 1/2 red onion, thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 1/4 cup fresh parsley, chopped
17 - 2 tsp 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.
03 - In a separate bowl, beat eggs until well combined.
04 - Pat chicken breasts dry. Dip each breast into beaten eggs, then coat thoroughly with almond mixture, pressing gently to ensure adhesion.
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 seared chicken to prepared baking sheet. Bake for 12-15 minutes until cooked through, reaching internal temperature of 165°F.
07 - In a large bowl, massage kale with olive oil, lemon juice, and salt for approximately 2 minutes until leaves soften.
08 - Add red onion, cherry tomatoes, parsley, and sumac to kale. Toss until evenly distributed.
09 - Top salad with toasted slivered almonds immediately before serving.
10 - Arrange almond-crusted chicken alongside marinated kale and sumac salad on individual plates.

# Expert Advice:

01 -
  • The almond crust stays ridiculously crunchy even after baking, giving you that satisfying crackle with every bite.
  • Massaging the kale transforms it from tough and bitter into something silky and almost addictive.
  • It feels fancy enough for guests but comes together fast enough for a weeknight.
  • The sumac adds a bright, lemony tang that wakes up your whole palate.
02 -
  • If you skip patting the chicken dry, the egg and almond coating will slide right off during cooking, leaving you with a sad, bare chicken breast.
  • Massaging the kale is not optional, it breaks down the tough fibers and transforms the texture from chewy to tender.
  • Don't skip the searing step, it creates that golden crust and prevents the coating from getting soggy in the oven.
03 -
  • Toast your slivered almonds in a dry skillet over medium heat for two to three minutes, shaking the pan often, until they smell nutty and turn golden.
  • If your chicken breasts are thick, pound them to an even thickness so they cook through at the same rate and you don't end up with dry edges and raw centers.
  • Add a pinch of red pepper flakes to the almond mixture if you like a little heat sneaking up on you with every bite.
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