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American Recipes
Chicken Paillard

Chicken Paillard

with Chimichurri, Sweet Potato Wedges, and Salad

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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.

Tags:Gluten free

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 2
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Chicken Breasts

2 ounce

Mixed Greens

1 unit


2 clove


¼ ounce


1 teaspoon


12 ounce

Sweet Potato

4 ounce

Grape Tomatoes

1 unit


Not included in your delivery

7 teaspoon

Olive Oil





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2133.84 kJ
Calories510 kcal
Fat18 g
Saturated Fat2 g
Carbohydrate47 g
Sugar13 g
Dietary Fiber9 g
Protein45 g
Cholesterol120 mg
Sodium182 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Baking Dish
Small Bowl
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Roast the sweet potatoes
Roast the sweet potatoes

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.

Make the chimichurri
Make the 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.

Cook the chicken
Cook the chicken

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.

Toss the salad and serve
Toss the salad and serve

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.