Full Meal: Chicken Pillard with Chimichurri, Sweet Potato Wedges and Salad Recipe
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Contributor: |
Contributor: Carrie Sisk
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Category: |
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Ingredients: |
Ingredients: 1 lemon, zested and juiced 2 cloves garlic, minced ¼ oz parsley leaves, chopped 8oz grape tomatoes, halved 24oz sweet potatoes, cut into wedges 2 tsp cumin 24oz boneless, skinless chicken breast 2 tsp honey 4oz spring mix 14 tsp olive oil
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Directions: |
Directions:Preheat oven to 450º. Toss sweet potatoes on a baking sheet with a drizzle of olive oil, half the cumin and a pinch of salt and pepper. Roast until golden brown, about 25 min. Butterfly chicken breast by placing one hand on top of a chicken breast, and slice carefully into the center in a parallel without cutting all the way through to other end. Open like a book, and season with salt and pepper. Repeat with remaining chicken breast. Place in a shallow dish with half of lemon juice and a drizzle of olive oil. Turn thoroughly coat. To make chimichurri, combine parsley, lemon zest, minced garlic, remaining cumin and a large drizzle of olive oil in a small bowl. Season with salt and pepper. Heat a drizzle of olive oil in a large pan over med-high heat. Add chicken and cook until golden, 3-4 min per side. Whisk remaining lemon juice, 2 tsp honey and a large drizzle of olive oil to taste in a large bowl. Tossing tomatoes, spring mix, and a pinch of salt and pepper. Drizzle the chicken paillard with chimichurri, and serve sweet potato wedges and salad on the side. |
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