Butterflied Chicken with Chimichurri, Roasted Sweet Potato Wedges and Fresh Salad

Butterflying chicken breasts might sound fancy, but it’s simply splitting the meat in half and opening it like a book. This technique not only helps the marinade penetrate more surface area for deeper flavor but also cuts cooking time significantly. In this recipe, we pair the tender chicken with a bright, herbaceous chimichurri made with parsley, garlic, cumin and lemon zest.

Alongside, you’ll enjoy crispy roasted sweet potato wedges seasoned with cumin and a refreshing salad of mixed greens, grape tomatoes and a honey-lemon vinaigrette. It’s a balanced, colorful meal that comes together in about 30 minutes – perfect for a weeknight dinner that feels special.

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Ingredients

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit HoneyView ingredient guideLike ingredientDislike ingredient

7 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F. Cut sweet potatoes into wedges (like steak fries). Toss 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.
2. Meanwhile, wash and dry all produce. Zest and juice the lemon. Mince ½ teaspoon of garlic. Finely chop the parsley. Halve the grape tomatoes.
3. Butterfly the chicken: Place one hand on top of a chicken breast and slice carefully into the center, parallel to the cutting board, stopping before cutting through. Open like a book. Season both sides with salt and pepper. Repeat with the remaining breast. Place in a shallow dish with half the lemon juice and a drizzle of olive oil; turn to coat.
4. In a small bowl, combine the parsley, lemon zest, minced garlic, remaining cumin and a large drizzle of olive oil. Season with salt and pepper. Set aside.
5. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until golden and cooked through, 3-4 minutes per side.
6. In a large bowl, whisk together the remaining lemon juice, 1 teaspoon honey and a large drizzle of olive oil (to taste). Add the tomatoes, mixed greens and a pinch of salt and pepper; toss to combine.
7. Drizzle the cooked chicken with the chimichurri. Serve with the roasted sweet potato wedges and salad on the side.

Recipe Tips

FAQ

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well. Butterfly them if they are thick or simply pound to even thickness and adjust cooking time as needed.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) and the juices run clear. A meat thermometer is the most reliable method.

Can I make the chimichurri ahead of time?

Absolutely! The chimichurri can be prepared up to a day in advance and stored in the refrigerator. Let it come to room temperature before serving.