Lemony Chicken Paillard
with Roasted Sweet Potato Wedges and Gremolata
Gremolata is a chopped herb condiment traditionally made with lemon zest, garlic and parsley. This zesty dressing is delicious on pan-fried chicken, with cumin-roasted sweet potatoes on the side!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Sweet Potato, cubes
Roasted Cumin, ground
Not included in your delivery
Preheat the oven to 450°F (to roast the sweet potatoes). Start prepping when the oven comes up to temperature!
Bake the sweet potatoes: Toss the sweet potatoes on a baking sheet with a drizzle of oil. Season with cumin, salt and pepper. Roast in the centre of the oven, turning the wedges over halfway through cooking, until golden-brown, 25-28 min. (NOTE: This healthier version won't get crispy like deep-fried fries!)
Prep: Wash and dry all produce. Cut the grape tomatoes in half. Mince or grate the garlic. Finely chop the parsley. Zest, then juice the lemon(s).
Make the gremolata: In a small bowl, combine the parsley, garlic, half the lemon zest, 1 tbsp lemon juice (double for 4 people) and a drizzle of oil. Season with salt and pepper. Set aside.
Cook the chicken: Season the chicken with remaining lemon zest, salt and pepper. Heat a large pan over medium heat. Add a drizzle of oil, then the chicken. Cook until golden-brown and cooked through, 4-5 min per side. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.)
Make the salad: In a large bowl, whisk 2 tbsp lemon juice (double for 4 people), honey and a drizzle of oil. Season with salt and pepper. Add the spring mix and tomatoes and toss to combine.
Finish and serve: Divide the chicken paillard between plates. Top with the gremolata. Serve alongside the sweet potato wedges and salad. Enjoy!