Almond-Crusted Chicken Marinated Kale

# What You'll Need:

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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 thoroughly.

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 (internal temperature 165°F).

07 - While chicken bakes, massage kale with olive oil, lemon juice, and salt in a large bowl until leaves soften, about 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.

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The almond crust provides a satisfyingly nutty crunch without the need for gluten.
Massaged kale and zesty sumac create a bright, refreshing side that perfectly complements the savory chicken.
This Modern American main dish is both nutritious and elegant enough for guests.

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Always pat the chicken breasts completely dry before the egg wash to help the almond crust adhere better.
Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) without overcooking.
Add the toasted almonds to the salad at the very last moment to maintain their crunch.