Peanut-Crusted Baked Chicken with African Greens Slaw

Swapping breadcrumbs for crushed peanuts and a little almond flour gives this baked chicken a crackly, nutty crust that nods to the peanut stews found across West Africa, without the extra starch a fried, breaded cutlet usually carries. It bakes rather than fries, so you get the crunch without a deep-fry's worth of oil.

The slaw underneath — shredded collard greens, cabbage, and carrot in a simple olive oil and vinegar dressing — adds fiber and volume to the plate without leaning on sugar. Between the lean chicken breast, the protein and healthy fat in the peanut crust, and the raw greens, this dinner fits a blood-sugar-conscious pattern by keeping carbohydrates modest and protein high throughout.

If anyone at the table has a peanut allergy, sunflower seeds make a reasonable swap for the crust, and the slaw itself is sturdy enough to make ahead and dress just before serving, so this one travels well for a packed lunch too.