Almond-Crusted Chicken With Sumac Kale (Printable Version)

Crispy almond-coated chicken with tangy kale, sumac, tomatoes, and toasted almonds. Gluten-free and satisfying.

# 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 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

# Cooking Steps:

01 - Preheat oven to 375°F (190°C). 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 another bowl, beat the eggs.
04 - Pat chicken breasts dry. Dip each breast first in the egg wash, then coat thoroughly with the almond mixture, pressing gently to adhere.
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 the seared chicken to the prepared baking sheet. Bake for 12 to 15 minutes, or until internal temperature reaches 165°F (74°C).
07 - While chicken bakes, prepare the salad by massaging 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 immediately before serving.
10 - Plate almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Advice:

01 -
  • The almond crust stays crispy even after baking, giving you restaurant-quality crunch without deep frying.
  • Massaging the kale transforms it from tough and bitter into something tender and almost sweet.
  • Sumac adds a bright, lemony tang that wakes up every bite without extra acidity.
  • This dish looks impressive enough for company but comes together in under an hour on a weeknight.
02 -
  • If you skip patting the chicken dry, the egg wash will slip off and the crust will fall apart in the pan.
  • Don't skip the searing step, it locks in moisture and gives the crust that irreplaceable golden color.
  • Massage the kale longer than you think you need to, the leaves should feel almost silky when you're done.
  • Add the toasted almonds to the salad at the last second or they'll lose their crunch.
03 -
  • Toast your almond meal lightly in a dry skillet before mixing the crust for an even deeper, nuttier flavor.
  • Let the chicken rest for 5 minutes after baking so the juices redistribute and the crust stays intact when you slice it.
  • Make extra sumac dressing and keep it in a jar, it's incredible on roasted vegetables and grain salads all week long.
Go Back