Almond-Crusted Chicken With Sumac Salad (Printable Version)

Crunchy almond-coated chicken with vibrant kale, sumac, and toasted almonds for a satisfying 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 - 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

# How to Make It:

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 Tips:

01 -
  • The almond crust stays crispy without feeling heavy or greasy, even after baking.
  • Massaging the kale turns it from tough to silky in under two minutes.
  • Sumac adds a lemony tang without any extra acidity or liquid.
  • You get a full meal with protein, greens, and crunch all on one plate.
02 -
  • Do not skip patting the chicken dry or the coating will slide off in the pan.
  • Massage the kale until it turns darker and wilts slightly, or it will be too tough to enjoy.
  • Use a meat thermometer to check doneness instead of guessing, especially with almond crusted chicken that can look done on the outside before it is safe inside.
03 -
  • Press the almond coating onto the chicken firmly with your palms so it does not fall off during searing.
  • Toast your own slivered almonds in a dry skillet for 2 minutes instead of buying pre toasted ones for better flavor.
  • Let the chicken rest for 3 minutes after baking so the juices redistribute and every bite stays moist.
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