1 Prep and roast the sweet potato: Preheat the oven to 400 degrees.
Zest and juice the lemon. Mince or grate the garlic. Finely chop the
parsley. Halve the tomatoes. Cut the sweet potatoes into wedges
(like steak fries!). Toss the sweet potato wedges on a baking sheet with
a drizzle of olive oil, half the cumin, and a pinch of salt and pepper.
Place in the oven for 25-30 minutes, tossing halfway through, until golden
2 Butterfly the chicken breasts: With your hand on top of the
chicken breast, slice carefully into the center of the meat, parallel to
your cutting board. Open the chicken like a book and season with salt and
pepper. Repeat with the other chicken breast.
3 Marinate the chicken: In a shallow dish, combine half the lemon
juice, half the garlic, and a large drizzle of olive oil. Toss the chicken
breasts in the lemon mixture to marinate.
4 Make the chimichurri: In a small bowl combine the parsley, lemon
zest, remaining cumin, a large drizzle of olive oil, and up to half the
garlic (or less, to taste). Season with salt and pepper.
5 Cook the chicken: Heat a drizzle of olive oil in a large pan over
medium heat. Add the chicken to the pan and cook for 3-4 minutes per
side, until cooked through. Set aside to rest for 2-3 minutes.
6 Dress the salad: In a medium bowl, toss the arugula with the
tomatoes, a drizzle of olive oil, a squeeze of lemon, and a pinch of
salt and pepper.
7 Plate: Serve the chicken paillard with the sweet potato wedges
and arugula salad to the side. Drizzle the chicken with the chimichurri.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (488g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 238 (43%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 7.4g||37 %|
|Monounsaturated Fat 10.8g|
|Polyunsanturated Fat 5.7g|
|Cholesterol 127.6mg||39 %|
|Sodium 242.5mg||8 %|
|Potassium 1376.3mg||36 %|
|Total Carbohydrate 47g||14 %|
|Dietary Fiber 10g||40 %|
|Sugars, other 37g|
|Protein 37.4g||53 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 559
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