Almond-Crusted Chicken With Marinated Kale (Print View)

Crunchy almond-coated chicken with tangy marinated kale, sumac, and fresh herbs. Gluten-free and satisfying.

# Components:

→ 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 fresh 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

# Preparation Steps:

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 another bowl, beat the eggs.
04 - Pat chicken breasts dry. Dip each breast first in the egg mixture, then coat thoroughly with the almond mixture, pressing gently to ensure even adherence.
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 the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until cooked through with internal temperature reaching 165°F.
07 - While chicken bakes, massage kale with olive oil, lemon juice, and salt in a large bowl until leaves soften, approximately 2 minutes.
08 - Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss well to combine.
09 - Top salad with toasted slivered almonds just before serving.
10 - Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Advice:

01 -
  • The almond crust stays impossibly crunchy even as the chicken stays juicy inside, which honestly feels like kitchen magic.
  • Sumac brings this lemony brightness without needing actual lemon, so your palate stays clean and vibrant throughout.
  • It's naturally gluten-free and comes together in under 45 minutes, making it perfect for weeknights when you want something that feels sophisticated.
02 -
  • If your chicken seems thick, gently pound it to an even thickness before breading—this ensures even cooking and prevents the coating from burning while you wait for the center to cook through.
  • Don't skip the massaging step with kale; raw kale without this treatment can taste aggressively bitter and chewy, but properly massaged kale becomes tender and actually delicious.
03 -
  • Make your almond coating mixture ahead of time and store it in an airtight container; this lets you breeze through dinner prep on busy nights.
  • If you're cooking for a crowd, you can bread the chicken and refrigerate it for up to 4 hours before cooking, which means less rushing when guests arrive.
Return