Almond-Crusted Chicken With Marinated Kale (Printable)

Crispy almond-coated chicken with tangy marinated kale, sumac, cherry tomatoes, and toasted almonds for a satisfying 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 searing

→ Marinated Kale and Sumac Salad

10 - 1 large bunch fresh kale, stems removed, leaves torn into bite-sized pieces
11 - 2 tbsp olive oil
12 - 1 tbsp fresh 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. Line a baking sheet with parchment paper.
02 - In a shallow bowl, combine almond meal, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper. Set aside.
03 - In a separate bowl, beat the eggs thoroughly.
04 - Pat chicken breasts dry with paper towels. Dip each breast into the beaten eggs, then coat completely with the almond mixture, pressing gently to ensure adherence.
05 - Heat olive oil in a large skillet over medium heat. Sear each chicken breast for 2-3 minutes per side until the coating achieves a golden-brown color.
06 - Transfer the seared chicken to the prepared baking sheet and bake for 12-15 minutes until cooked through, verifying an internal temperature of 165°F at the thickest point.
07 - While chicken bakes, place torn kale in a large bowl. Massage the leaves with olive oil, lemon juice, and salt for approximately 2 minutes until visibly softened.
08 - Add sliced red onion, halved cherry tomatoes, chopped parsley, and sumac to the massaged kale. Toss all components together until evenly distributed.
09 - Top the salad with toasted slivered almonds immediately before serving. Plate the almond-crusted chicken alongside the marinated kale salad.

# Expert Hints:

01 -
  • The almond crust stays shockingly crispy even after baking, giving you that satisfying crunch without any sogginess.
  • Massaging the kale transforms it from tough and bitter into something tender and almost buttery.
  • Sumac adds a bright, lemony tang that wakes up the whole plate without any extra effort.
  • It looks impressive enough for guests but is forgiving enough for a regular weeknight.
02 -
  • If you skip patting the chicken dry, the egg and almond coating will slide right off in the pan, I learned that the hard way.
  • Massaging the kale really does make a difference, it breaks down the fibers and turns it from chewy to tender in just a couple of minutes.
  • Don't add the toasted almonds to the salad too early or they'll lose their crunch as they sit in the dressing.
03 -
  • Press the almond coating onto the chicken firmly with your palms, it helps create a thicker, more even crust that stays put.
  • Let the seared chicken rest on the baking sheet for a minute before putting it in the oven, it helps the crust set and prevents it from sliding off.
  • If your kale is particularly tough, let it sit in the dressing for 5 to 10 minutes before adding the other ingredients, it softens even more.
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