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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 is from Culinary Queen, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 lemon, zested and juiced
2 cloves garlic, minced
¼ oz parsley leaves, chopped (about 2 T chopped)
8oz grape tomatoes, halved
24oz sweet potatoes, cut into wedges
2 tsp cumin
24oz boneless, skinless chicken breast
1 T honey
4oz spring mix
14 tsp olive oil
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, 1 T 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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