Almond-Crusted Chicken with Sumac Salad (Printable version)

Crispy almond-crusted chicken with marinated kale, sumac, and cherry tomatoes for a wholesome gluten-free meal.

# What You'll Need:

→ Almond-Crusted Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 cup almond meal or finely ground almonds
03 - 0.5 cup grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 0.5 teaspoon smoked paprika
06 - 0.5 teaspoon salt
07 - 0.5 teaspoon black pepper
08 - 2 large eggs
09 - 2 tablespoons olive oil

→ 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 - 0.5 teaspoon salt
14 - 0.5 red onion, thinly sliced
15 - 1 cup cherry tomatoes, halved
16 - 0.25 cup fresh parsley, chopped
17 - 2 teaspoons sumac
18 - 0.25 cup toasted slivered almonds

# How To Make:

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 eggs, 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 2-3 minutes per side until golden.
06 - Transfer the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until cooked through (internal temperature 165°F/74°C).
07 - While chicken bakes, prepare the salad: In a large bowl, massage kale with olive oil, lemon juice, and salt until leaves soften (about 2 minutes).
08 - Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss well.
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 crispy without any breadcrumbs, and you get that satisfying crunch in every bite.
  • Massaging the kale transforms it from tough to tender, and the sumac adds a lemony punch you cant get anywhere else.
  • Its filling enough to feel like comfort food but light enough that you wont need a nap afterward.
  • Everything comes together in under an hour, even if youre moving at a relaxed pace.
02 -
  • Pat the chicken completely dry before coating, any moisture will make the crust slide off during searing.
  • Dont skip the searing step, baking alone wont give you that golden, crispy exterior.
  • Massage the kale until it really softens, this makes all the difference between a tough salad and a tender one.
  • Add the toasted almonds at the last second or theyll lose their crunch in the dressing.
03 -
  • Press the almond mixture onto the chicken with your palms, not just your fingertips, for maximum coverage and crunch.
  • Toast your own slivered almonds in a dry skillet for a few minutes, it makes them taste richer and more fragrant than store-bought toasted ones.
  • If your kale is especially tough, let it sit in the marinade for 10 minutes before adding the other ingredients, it will soften even more.
  • Use a meat thermometer to check doneness, guessing can lead to dry chicken or undercooked centers.
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