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Sunday, January 24, 2016

Lemony Chicken Paillard with Sweet Potato Wedges and Arugula Salad

Yummy yummy for your dinner tummy.  This is an excellent recipe worth the bit of work needed.   The chicken breasts are marinated in lemon, and finished with a sprinkle of chimichurri.   The sweet potato wedges are made smokey with a sprinkle of cumin.  The salad compliments the chicken with a dressing of lemon and olive oil. 

2 chicken breasts, cut into slices
2 sweet potatoes, cut into wedges.
1 c. grape tomatoes
2 c. arugula
4 T. parsley
2 cloves of garlic
1 lemon
1 t. cumin
3 T. olive oil

Preheat the oven to 400 degrees.  Toss the potato wedges with a drizzle of olive oil, half of the cumin and a sprinkle of salt and pepper.  Bake for 25- 30 minutes on a baking sheet.
Zest and juice the lemon.  Mince the garlic.  Chop the parsley.

In a shallow dish combine half of the lemon juic, half of the garlic, and a large drizzle of olive oil.  Toss in the chicken.

for the chimichurri:  combine parsley, lemon zest, remaining cumin, a large drizzle of olie oil and the other half of the garlic.

Cook the chicken by sauteing in a large sauce pan with 1T. olive oil.  Cook until no longer pink.

Salad:  combine arugula, cheery tomatoes, a drizzle of olive oil, and a squeeze of lemon.

To serve:  Serve chicken with sweet potatoes and salad to side.  Drizzle chicken with the chimichurri.

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