Almond-Crusted Chicken With Sumac Kale (Printable Version)

Crispy chicken with vibrant kale and sumac salad for a wholesome, gluten-free meal 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 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

# Method:

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 a separate bowl, beat the eggs until well combined.
04 - Pat chicken breasts dry with paper towels. Dip each breast in the beaten egg, then coat thoroughly with the almond mixture, pressing gently to ensure the coating adheres.
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 the prepared baking sheet. Bake for 12-15 minutes until fully cooked through, with an internal temperature reaching 165°F.
07 - While chicken bakes, place kale in a large bowl. Massage with olive oil, lemon juice, and salt for approximately 2 minutes until leaves soften and wilt.
08 - Add red onion, cherry tomatoes, fresh parsley, and sumac to the massaged kale. Toss all ingredients until evenly combined.
09 - Top the salad with toasted slivered almonds immediately before serving.
10 - Arrange almond-crusted chicken alongside the marinated kale and sumac salad on individual plates.

# Expert Suggestions:

01 -
  • The almond crust stays crispy even after baking, giving you that satisfying crunch without any flour or breadcrumbs.
  • Massaging the kale transforms it from tough and bitter to tender and almost sweet, and it only takes two minutes.
  • The sumac adds a lemony tang that makes the whole plate feel bright and alive, especially next to the rich chicken.
  • It looks and tastes like something from a bistro, but you can make it on a weeknight without breaking a sweat.
02 -
  • Don't skip the searing step, it locks in the almond crust and gives you that restaurant-quality golden color you can't get from baking alone.
  • Massaging the kale is not optional, raw kale can be tough and bitter, but two minutes of hands-on work transforms it completely.
  • Check the internal temperature of the chicken with a thermometer, overbaking will dry it out and underbaking is risky.
03 -
  • Toast your slivered almonds in a dry skillet for a minute or two before adding them to the salad, it deepens their flavor and makes them even crunchier.
  • If your almond meal is coarse, pulse it a few times in a food processor so the coating sticks better and looks more refined.
  • Let the chicken rest for a minute after baking, it keeps the juices inside and makes every bite more tender.
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