Almond-Crusted Chicken With Marinated Kale (Printable)

Crunchy almond chicken with vibrant kale and sumac salad. Gluten-free, wholesome, and ready in 45 minutes.

# 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 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.
02 - In a shallow bowl, combine almond meal, Parmesan, 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 egg wash, 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 to 3 minutes per side until golden brown.
06 - Transfer seared chicken to the prepared baking sheet. Bake for 12 to 15 minutes until internal temperature reaches 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 the kale. Toss thoroughly to combine.
09 - Top 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 incredibly crispy while keeping the chicken juicy and tender inside.
  • Massaging the kale transforms it from tough greens into something silky and almost sweet.
  • Sumac adds a lemony tang that brightens every bite without any extra effort.
  • It looks impressive enough for guests but is weeknight friendly once you get the rhythm down.
02 -
  • If you skip patting the chicken dry, the crust will slide off during cooking and you'll lose all that beautiful crunch.
  • Massaging the kale is not optional, it breaks down the fibers and makes it tender enough to enjoy raw.
  • Don't skip the sear before baking or the crust won't get that deep golden color.
  • Add the toasted almonds to the salad at the last minute or they'll get soggy from the lemon juice.
03 -
  • Press the almond coating onto the chicken firmly with your palms so it forms a solid layer that won't fall off.
  • Use a meat thermometer to check doneness instead of cutting into the chicken and losing all those juices.
  • If your kale is very mature and tough, let it sit with the lemon and salt for an extra minute or two.
  • Toast the slivered almonds in a dry skillet over medium heat, shaking often, until they smell nutty and turn light golden.
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