Almond-Crusted Chicken With Sumac Kale (Printable)

Crispy almond-coated chicken with vibrant marinated kale, sumac, cherry tomatoes, and toasted almonds.

# 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 Steps:

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 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 with internal temperature reaching 165°F.
07 - While chicken bakes, 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. Serve almond-crusted chicken alongside the marinated kale and sumac salad.

# Expert Suggestions:

01 -
  • The almond crust gives you that deep golden crunch without any flour or breadcrumbs.
  • Massaging the kale transforms it from tough to silky in less time than it takes to preheat the oven.
  • Sumac adds a tart, lemony punch that makes the whole plate feel alive.
  • Its filling enough to feel like comfort food but clean enough that you dont crash afterward.
02 -
  • Do not skip the sear, or the almond crust will turn soggy in the oven instead of crispy.
  • Massaging the kale is not optional, raw kale is chewy and bitter, but a quick rub with oil and lemon makes it tender and sweet.
  • Let the chicken rest after baking or all the juice will run out when you cut into it.
03 -
  • Press the almond coating firmly onto the chicken before searing, or it will fall off in the pan.
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken is dry no matter how good the crust is.
  • Toast your own slivered almonds in a dry skillet for a few minutes, the flavor is so much better than pre-toasted ones.
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