Wash and dry all produce. Adjust rack to upper position and preheat oven to 450 degrees. Cut sweet potatoes into 1/2-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 1/2 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 3/4 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.