Almond-Crusted Chicken With Sumac Salad (Printable)

Crunchy almond-coated chicken with fresh marinated kale, sumac, and cherry tomatoes. Wholesome and satisfying.

# 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 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 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

# 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.
03 - In a separate bowl, beat eggs until fully combined.
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 adhesion.
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 internal temperature reaches 165°F.
07 - While chicken bakes, place kale in a large bowl and massage with olive oil, lemon juice, and salt for approximately 2 minutes until leaves soften.
08 - Add red onion, cherry tomatoes, parsley, and sumac to kale mixture. Toss thoroughly to combine.
09 - Top salad with toasted slivered almonds immediately before serving.
10 - Arrange almond-crusted chicken alongside marinated kale and sumac salad on individual plates.

# Expert Tips:

01 -
  • The almond crust gets golden and stays crisp without deep frying or breadcrumbs.
  • Massaging the kale transforms it from tough to silky in under two minutes.
  • Sumac adds a lemony brightness you can't get from citrus alone.
  • It feels indulgent but keeps you energized instead of sluggish.
02 -
  • Don't skip searing the chicken before baking or the crust won't have that deep golden color and nutty flavor.
  • Massage the kale longer than you think, it really does transform the texture from chewy to tender.
  • Let the chicken rest a few minutes after baking so the juices redistribute and the crust sets.
03 -
  • Use a meat thermometer to check doneness instead of guessing, overcooked chicken turns the crust from crispy to dry.
  • Toast the slivered almonds in a dry skillet for a minute before adding them to the salad, it deepens their flavor.
  • If your almond meal is coarse, pulse it a few times in a food processor for a finer, more even crust.
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