Almond-Crusted Chicken with Sumac Kale (Printable)

Crunchy chicken with vibrant kale salad featuring sumac, cherry tomatoes, and toasted almonds for a satisfying meal.

# Ingredient List:

→ 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

# Directions:

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. Mix thoroughly.
03 - In another bowl, beat the eggs until fully incorporated.
04 - Pat chicken breasts dry with paper towels. Dip each breast in egg wash, then coat thoroughly with almond mixture, pressing gently to ensure proper 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 seared chicken to prepared baking sheet. Bake for 12-15 minutes until cooked through, with internal temperature reaching 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 well to combine.
09 - Top salad with toasted slivered almonds immediately before serving.
10 - Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Tips:

01 -
  • The almond crust gets incredibly crispy on the outside while keeping the chicken unbelievably juicy inside.
  • Massaging the kale transforms it from tough and bitter to silky and sweet in just two minutes.
  • Sumac adds a bright, lemony tang that wakes up every bite without any extra effort.
  • Everything comes together in under an hour, but it looks and tastes like you spent all afternoon cooking.
02 -
  • Don't skip the searing step, it sets the crust and prevents it from getting soggy in the oven.
  • Massaging the kale really does make a difference, it breaks down the tough fibers and turns it from chewy to tender.
  • Let the chicken rest for a few minutes after baking so the juices redistribute and you don't lose them all when you cut in.
03 -
  • Press the almond mixture onto the chicken like you're giving it a firm handshake, gentle coating won't survive the sear.
  • Use a meat thermometer to check doneness, overcooked chicken ruins the whole experience no matter how good the crust looks.
  • If sumac is new to you, start with less and taste as you go, its tartness can be surprising but once you love it, you'll want it on everything.
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