Almond-Crusted Chicken With Sumac Salad (Printable Version)

Crunchy almond-coated chicken with vibrant kale, cherry tomatoes, and tangy sumac for a satisfying gluten-free meal.

# 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 Make It:

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 another bowl, beat the eggs.
04 - Pat chicken breasts dry. Dip each breast 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 2-3 minutes per side until golden brown.
06 - Transfer the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until internal temperature reaches 165°F.
07 - In a large bowl, massage kale with olive oil, lemon juice, and salt 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 just before serving.
10 - Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Advice:

01 -
  • It delivers serious crunch without breadcrumbs, making it naturally gluten free and surprisingly satisfying.
  • The sumac in the salad adds a tangy brightness that cuts through the richness of the chicken in the best way.
  • You can prep the kale ahead and let it marinate, so dinner comes together fast even on chaotic nights.
  • It looks impressive enough for guests but forgiving enough for a weeknight experiment.
02 -
  • Don't skip the sear, baking alone won't give you that golden, crunchy crust you're after.
  • Massage the kale longer than you think you need to, it should feel tender and almost silky, not tough and bitter.
  • Let the chicken rest after baking or you'll lose all the juices when you slice into it.
  • If your almond meal is coarse, pulse it a few times in a food processor for a finer, more even coating.
03 -
  • Press the almond coating onto the chicken firmly with your palms, it makes all the difference between a patchy crust and a beautiful golden shell.
  • Taste your sumac before adding it, some brands are more tart than others, and you may want to adjust the amount.
  • If you're cooking for a crowd, you can sear all the chicken in batches and finish them together in the oven on two baking sheets.
  • Let the kale marinate while the chicken bakes, the timing works out perfectly and the flavors deepen as it sits.
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