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Lemony Chicken Paillard with Sweet Potato Wedges, Arugula Salad, and Chimichurri

Lemony Chicken Paillard with Sweet Potato Wedges, Arugula Salad, and Chimichurri

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We’ve marinated butterflied chicken breasts with lemon and shallot for a bright burst of flavor. Smoky sweet potato wedges are complimented by a peppery arugula salad for contrast. The dish is finished with our favorite condiment—an Argentine-inspired chimichurri sauce!

Tags:Gluten-free

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

Total Time35 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Chicken Breasts

2 ounce

Arugula

1 unit

Lemon

2 clove

Garlic

¼ ounce

Parsley

1 teaspoon

Cumin

12 ounce

Sweet Potato

4 ounce

Grape Tomatoes

Not included in your delivery

7 teaspoon

Olive Oil

box

Salt

box

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2117.1040000000003 kJ
Calories506 kcal
Fat19 g
Saturated Fat2 g
Carbohydrate45 g
Sugar11 g
Dietary Fiber9 g
Protein45 g
Sodium224 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Cutting Board
Knife
Baking Dish
Small Bowl
Large Pan
Bowl
Instructionsarrow up iconarrow up icon
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1

Prep and roast the sweet potato: Preheat the oven to 400 degrees. Zest and juice the lemon. Mince or grate the garlic. Finely chop the parsley. Halve the tomatoes. Cut the sweet potatoes into wedges (like steak fries!). Toss the sweet potato wedges on a baking sheet with a drizzle of olive oil, half the cumin, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through, until golden brown.

2

Butterfly the chicken breasts: with your hand on top of the breast, slice carefully into the center of the meat, parallel to your cutting board. Open the chicken like a book and season with salt and pepper. Repeat with the other chicken breast.

3

Marinate the chicken: In a shallow dish, combine half the lemon juice, half the garlic, and a large drizzle of olive oil. Toss the chicken breasts in the lemon mixture to marinate.

4

Make the chimichurri: In a small bowl combine the parsley, lemon zest, remaining cumin, a large drizzle of olive oil, and up to half the garlic (or less, to taste). Season with salt and pepper.

5

Cook the chicken: Heat a drizzle of olive oil in a large pan over medium heat. Add the chicken to the pan and cook for 3-4 minutes per side, until cooked through. Set aside to rest for 2-3 minutes.

6

Dress the salad: In a medium bowl, toss the arugula with the tomatoes, a drizzle of olive oil, a squeeze of lemon, and a pinch of salt and pepper.

7

Plate: Serve the chicken paillard with the sweet potato wedges and arugula salad to the side. Drizzle the chicken with the chimichurri and enjoy!