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

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.

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.

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.

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.

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.