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Full Meal: Chicken Pillard with Chimichurri, Sweet Potato Wedges and Salad Recipe

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This recipe for Full Meal: Chicken Pillard with Chimichurri, Sweet Potato Wedges and Salad, by , is from Carrie's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Carrie Sisk

Category:
Category:

Ingredients:  
Ingredients:  
1 lemon, zested and juiced
2 cloves garlic, minced
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

Directions:
Directions:
Preheat oven to 450. 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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