Chimichurri Chicken Paillards

Chimichurri Chicken Paillards

with Sweet Potato Wedges and a Green Salad

Nutritionist Approved
Read more

Chimichurri is an Argentinian herb sauce that’s most often drizzled onto steak (the South American nation is known for its beef, after all). But it’s also a sauce of many talents and pairs well with most proteins. Here, we’re taking that flavorful, fragrant action to pan-seared chicken breasts, letting the parsley, garlic, earthy spices, and lemon dribble all over the meat—which also has some great company from roasted sweet potato wedges and a fresh salad.

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

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

Sweet Potato

2 teaspoon


1 unit


1 clove


¼ ounce


4 ounce

Grape Tomatoes

12 ounce

Chicken Breasts

1 teaspoon


2 ounce

Mixed Greens

Not included in your delivery

13 teaspoon

Olive Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2636 kJ
Calories630 kcal
Fat35 g
Saturated Fat6 g
Carbohydrate48 g
Sugar13 g
Dietary Fiber9 g
Protein39 g
Cholesterol100 mg
Sodium180 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
Small Bowl
Paper Towel
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut sweet potatoes into ½-inch-thick wedges (like steak fries). Toss on a baking sheet with a drizzle of olive oil and 1 tsp cumin (we’ll use the rest later). Season with salt and pepper. Roast in oven until tender and crisped, 20-25 minutes.


Cut lemon into quarters. Mince 1 clove garlic (use the other as you like). Finely chop parsley. Halve tomatoes.


In a small bowl, stir together parsley, a pinch of garlic, a squeeze of lemon, 3 TBSP olive oil, and ½ tsp cumin (save remainder for the chicken). Season generously with salt and pepper. Add more garlic and lemon to taste.


Pat chicken dry with a paper towel. With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up like a book and season all over with salt, pepper, and remaining cumin.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Meanwhile, in a large bowl, whisk together 1 tsp honey (we sent more), a big squeeze of lemon juice, and a large drizzle of olive oil. Add tomatoes and lettuce and toss to coat. Season with salt and pepper.


Divide chicken between plates and drizzle with chimichurri. Serve with sweet potato wedges and salad on the side.