# What You 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
# 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, garlic powder, smoked paprika, salt, and black pepper. In a separate bowl, beat the eggs.
03 - Pat chicken breasts dry. Dip each breast in beaten eggs, then coat thoroughly with almond mixture, pressing gently to adhere.
04 - Heat 2 tbsp olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
05 - Transfer seared chicken to prepared baking sheet. Bake for 12-15 minutes until cooked through, ensuring internal temperature reaches 165°F.
06 - While chicken bakes, place torn kale in a large bowl. Massage with 2 tbsp olive oil, 1 tbsp lemon juice, and 1/2 tsp salt until leaves soften, approximately 2 minutes.
07 - Add sliced red onion, halved cherry tomatoes, chopped parsley, and sumac to the kale. Toss to combine evenly.
08 - Top salad with toasted slivered almonds immediately before serving. Plate almond-crusted chicken alongside marinated kale and sumac salad.
