Prep and roast the sweet potato: Preheat the oven to 400 degrees. Zest and juice the lemon. Mince or grate the garlic. Finely chop the parsley. Halve the tomatoes. Cut the sweet potatoes into wedges (like steak fries!). Toss the sweet potato wedges on a baking sheet with a drizzle of olive oil, half the cumin, and a pinch of salt and pepper. Place in the oven for 25-30 minutes, tossing halfway through, until golden brown.

Butterfly the chicken breasts: with your hand on top of the breast, slice carefully into the center of the meat, parallel to your cutting board. Open the chicken like a book and season with salt and pepper. Repeat with the other chicken breast.

Marinate the chicken: In a shallow dish, combine half the lemon juice, half the garlic, and a large drizzle of olive oil. Toss the chicken breasts in the lemon mixture to marinate.

Make the chimichurri: In a small bowl combine the parsley, lemon zest, remaining cumin, a large drizzle of olive oil, and up to half the garlic (or less, to taste). Season with salt and pepper.

Cook the chicken: Heat a drizzle of olive oil in a large pan over medium heat. Add the chicken to the pan and cook for 3-4 minutes per side, until cooked through. Set aside to rest for 2-3 minutes.

Dress the salad: In a medium bowl, toss the arugula with the tomatoes, a drizzle of olive oil, a squeeze of lemon, and a pinch of salt and pepper.

Plate: Serve the chicken paillard with the sweet potato wedges and arugula salad to the side. Drizzle the chicken with the chimichurri and enjoy!