Pan-Seared Cumin Chicken with Parsley Chimichurri and Sweet Potato Wedges

This colorful chicken dinner pairs quick pan-seared chicken breasts with a punchy parsley, garlic, lemon and cumin sauce inspired by chimichurri.

Serve it with crisp-edged roasted sweet potato wedges and a simple salad of mixed greens and grape tomatoes tossed in a honey-lemon dressing.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

2 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

13 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Move an oven rack to the upper position and preheat the oven to 450 degrees F.
2. Cut the sweet potatoes into 1/2-inch-thick wedges. Place them on a baking sheet and toss with a drizzle of olive oil, 1 teaspoon cumin, salt and pepper. Roast until tender and crisped at the edges, 20 to 25 minutes.
3. While the sweet potatoes roast, quarter the lemon. Mince the garlic, finely chop the parsley and halve the grape tomatoes.
4. Make the chimichurri: in a small bowl, stir together the parsley, a pinch of minced garlic, a squeeze of lemon juice, 3 tablespoons olive oil and 1/2 teaspoon cumin. Season generously with salt and pepper. Add more garlic and lemon juice to taste.
5. Pat the chicken breasts dry with paper towels. Working with one breast at a time, place your hand flat on top and slice horizontally through the center, stopping before cutting all the way through. Open each piece like a book.
6. Season the chicken all over with salt, pepper and the remaining cumin.
7. Heat a drizzle of olive oil in a large pan over medium-high heat. Add the chicken and cook until no longer pink in the center, 3 to 4 minutes per side.
8. Meanwhile, make the salad: in a large bowl, whisk together the honey, a big squeeze of lemon juice and a large drizzle of olive oil. Add the halved tomatoes and mixed greens, then toss to coat. Season with salt and pepper.
9. Divide the chicken between plates and spoon the parsley chimichurri over the top. Serve with the roasted sweet potato wedges and salad alongside.

Recipe Tips

FAQ

What does butterflying the chicken do?

Butterflying opens each chicken breast into a thinner piece, helping it cook quickly and evenly in the pan.

Can I adjust the garlic in the chimichurri?

Yes. Start with a small pinch of minced garlic, then add more if you want a stronger garlic flavor.

How do I know the sweet potato wedges are done?

They should be tender in the center and lightly crisped around the edges after roasting.