Preheat oven to 450 degrees. Cut sweet potatoes into wedges (like steak fries).Toss sweet potato wedges on a baking sheet with a drizzle of olive oil, half the cumin, and a pinch of salt and pepper. Roast until golden brown, about 25 minutes.

Prep: Wash and dry all produce. Zest and juice lemon. Mince 1/2 teaspoon garlic. Finely chop parsley. Halve tomatoes.

Butterfly and marinate the chicken: Place one hand on top of a chicken breast, and slice carefully into center (parallel to cutting board). Open up like a book, and season with salt and pepper. Repeat with remaining chicken breast. Place in a shallow dish with half the lemon juice and a drizzle of olive oil. Turn to thoroughly coat.

Combine parsley, lemon zest, minced garlic, remaining cumin, and a large drizzle of olive oil in a small bowl. Season with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until golden, 3-4 minutes per side.

Whisk remaining lemon juice, 1 teaspoon honey, and a large drizzle of olive oil (to taste) in a large bowl. Toss in tomatoes, spring mix, and a pinch of salt and pepper. Drizzle the chicken paillard with chimichurri, and serve sweet potato wedges and salad on the side.