Almond-Crusted Chicken With Marinated Kale (Printable Version)

Crunchy almond-coated chicken with vibrant kale, tomatoes, and tangy sumac for a wholesome gluten-free meal.

# Ingredient List:

→ 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 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

# How to Prepare:

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 eggs until well combined.
02 - Pat chicken breasts dry with paper towels. Dip each breast into beaten eggs, then coat thoroughly with almond mixture, pressing gently to ensure coating adheres.
03 - Heat olive oil in a large skillet over medium heat. Sear coated chicken breasts for 2-3 minutes per side until golden brown.
04 - Transfer seared chicken to prepared baking sheet. Bake for 12-15 minutes until fully cooked through, checking internal temperature reaches 165°F.
05 - While chicken bakes, place kale in a large bowl. Massage kale with olive oil, lemon juice, and salt for approximately 2 minutes until leaves soften.
06 - Add red onion, cherry tomatoes, parsley, and sumac to massaged kale. Toss all components together until well combined.
07 - Top salad with toasted slivered almonds immediately before serving. Plate almond-crusted chicken alongside marinated kale and sumac salad.

# Expert Suggestions:

01 -
  • The almond crust stays incredibly crunchy without any bread crumbs, and it tastes richer than any breading I've used before.
  • Massaging the kale transforms it from tough and bitter to tender and almost sweet, making it feel like a completely different vegetable.
  • The sumac adds this unexpected tangy brightness that makes the whole plate feel alive and vibrant.
  • Everything comes together in under an hour, but it looks and tastes like you spent all afternoon cooking.
02 -
  • Don't skip patting the chicken dry before coating it, any moisture will prevent the almond crust from sticking properly and you'll lose half of it in the pan.
  • Massage the kale for the full 2 minutes even if your hands get tired, this step is what turns tough kale into something tender and delicious.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and every bite stays moist.
03 -
  • Use a meat thermometer to check doneness instead of cutting into the chicken, that way you keep all the juices locked inside.
  • Toast your own slivered almonds in a dry skillet for a few minutes before adding them to the salad, the flavor difference is huge.
  • If your almond meal is coarse, pulse it a few times in a food processor to get a finer texture that sticks better to the chicken.
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