Although butterflying chicken sounds complicated, it’s really just a fancy way of saying the meat is split into halves and opened up (to resemble a butterfly, of course). The benefits are twofold: it allows the marinade to coat a larger surface area for added flavor while drastically reducing the cook time.
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Preheat oven to 450 degrees. Cut sweet potatoes into wedges (like steak fries).Toss sweet potato wedges 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 minutes.
Prep: Wash and dry all produce. Zest and juice lemon. Mince ½ teaspoon garlic. Finely chop parsley. Halve tomatoes.
Butterfly and marinate the chicken: Place one hand on top of a chicken breast, and slice carefully into center (parallel to cutting board). Open up like a book, and season with salt and pepper. Repeat with remaining chicken breast. Place in a shallow dish with half the lemon juice and a drizzle of olive oil. Turn to thoroughly coat.
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 medium-high heat. Add chicken and cook until golden, 3-4 minutes per side.
Whisk remaining lemon juice, 1 teaspoon honey, and a large drizzle of olive oil (to taste) in a large bowl. Toss in 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.