Crispy almond-crusted chicken with vibrant kale, sumac, and fresh herbs. A wholesome, gluten-free main dish.
# 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 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 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
# Cooking Steps:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper. In a shallow bowl, combine almond meal, Parmesan, garlic powder, smoked paprika, salt, and black pepper. In another bowl, beat the eggs.
02 - Pat chicken breasts dry. Dip each breast first in the beaten eggs, then coat thoroughly with the almond mixture, pressing gently to adhere. Heat olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
03 - Transfer the seared chicken to the prepared baking sheet. Bake for 12-15 minutes, or until cooked through with an internal temperature of 165°F.
04 - In a large bowl, massage kale with olive oil, lemon juice, and salt until leaves soften, approximately 2 minutes. Add red onion, cherry tomatoes, parsley, and sumac. Toss well to combine.
05 - Top salad with toasted slivered almonds just before serving. Plate almond-crusted chicken alongside the marinated kale and sumac salad.
