• Pat the chicken dry with a paper towel and season generously with salt and pepper. On a plate, spread the arrowroot powder in an even layer. Dredge the chicken in the arrowroot powder, turning to coat; shake off any excess.

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the chicken and cook, turning once, until starting to brown but not yet cooked through, 2 to 3 minutes per side. Transfer to a plate. Do not clean the pan.
While the chicken cooks, prepare the sauce ingredients.

• Peel and finely chop enough shallots to measure ¼ cup.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Thinly slice the sun-dried tomatoes.
• Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
• Cut the olives in half lengthwise.

In the same pan used for the chicken, warm 1 to 2 teaspoons oil over medium-high heat until hot but not smoking. Stir in the shallots and garlic and cook until starting to soften, 1 to 2 minutes. Stir in the sun-dried tomatoes and chicken spice blend and cook until fragrant, about 1 minute. Add the roasted red peppers, olives, diced tomatoes, chicken and any accumulated juices, and ¾ cup water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the sauce has thickened and the chicken is cooked through, 4 to 6 minutes.
While the chicken cooks, prepare the salad.

• Juice half the lemon; cut half into wedges for garnish.
• Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.

In a medium bowl, combine the baby kale, lemon juice, 1 tablespoon oil, and half the parsley and toss to coat. Season to taste with salt and pepper.

Transfer the chicken and sauce to individual plates and garnish with the remaining parsley. Serve with the salad and lemon wedges.