# Directions:
01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a shallow bowl, combine almond meal, Parmesan cheese, garlic powder, smoked paprika, salt, and black pepper.
03 - In a separate bowl, beat the 2 large eggs until well combined.
04 - Pat chicken breasts dry with paper towels. Dip each breast first into beaten eggs, then coat thoroughly with the almond mixture, pressing gently to ensure coating adheres.
05 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
06 - Transfer seared chicken to prepared baking sheet. Bake for 12-15 minutes or until internal temperature reaches 165°F.
07 - While chicken bakes, place kale in a large bowl. Massage kale with 2 tablespoons olive oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt until leaves soften and become tender, about 2 minutes.
08 - Add red onion, cherry tomatoes, parsley, and sumac to the kale. Toss thoroughly to combine all ingredients.
09 - Top salad with toasted slivered almonds just before serving. Serve almond-crusted chicken alongside the marinated kale and sumac salad.
