Description
A delightful dish that combines crispy chicken with a vibrant and flavorful salad, perfect for weeknight dinners or gatherings.
Ingredients
Scale
- 4 chicken breasts
- 1 cup almond meal
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 2 tablespoons olive oil (for frying)
- 4 cups kale, torn
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 teaspoons sumac
- 2 tablespoons olive oil (for salad)
- 1 tablespoon lemon juice
- 1/4 cup toasted slivered almonds
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a shallow bowl, mix almond meal, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
- In another bowl, beat the eggs. Pat chicken dry, dip in egg mixture, then dredge in the almond mixture.
- Heat 2 tablespoons of olive oil in a skillet over medium heat; sear chicken for 2-3 minutes until golden brown.
- Transfer chicken to the baking sheet and bake for 12-15 minutes until cooked through with an internal temperature of 165°F (74°C).
- In a large bowl, massage kale with olive oil, lemon juice, and salt. Add onion, tomatoes, parsley, and sumac; toss to combine.
- Before serving, sprinkle with toasted almonds and serve the chicken alongside the salad.
Notes
Make sure to press the almond mixture onto the chicken firmly for better adherence.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 270mg