Crispy Baked Sweet Potato Wedges with Grilled Chicken and Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato Wedges with Grilled Chicken and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Grilled Chicken and Greek Yogurt Dip

Enjoy a delightful meal featuring crispy baked sweet potato wedges paired with lean grilled chicken breast, complemented by a tangy Greek yogurt dip. This dish offers a satisfying balance of textures and flavors, with the natural sweetness of the potatoes, the savory juiciness of chicken, and the refreshing creaminess of the dip.

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NUTRITION

424kcal
Protein
39.3g
Fat
16.2g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Chicken Breast (113g)

1/2 cup Nonfat Greek Yogurt (113g)

1 tablespoon Olive Oil (14g)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato. Cut it into evenly sized wedges.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until well coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the edges are crispy and the centers are tender.

  • 5

    While the wedges bake, season the chicken breast with salt, black pepper, and a sprinkle of paprika. Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Allow it to rest for a few minutes before slicing.

  • 6

    For the dip, place the Greek yogurt in a small bowl. Optionally, add a dash of garlic powder, salt, and pepper for extra flavor.

  • 7

    Plate the crispy baked sweet potato wedges alongside slices of grilled chicken and serve with a side of the Greek yogurt dip.

Crispy Baked Sweet Potato Wedges with Grilled Chicken and Greek Yogurt Dip

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Sweet Potato Wedges with Grilled Chicken and Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Crispy Baked Sweet Potato Wedges with Grilled Chicken and Greek Yogurt Dip

Enjoy a delightful meal featuring crispy baked sweet potato wedges paired with lean grilled chicken breast, complemented by a tangy Greek yogurt dip. This dish offers a satisfying balance of textures and flavors, with the natural sweetness of the potatoes, the savory juiciness of chicken, and the refreshing creaminess of the dip.

NUTRITION

424kcal
Protein
39.3g
Fat
16.2g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato (114g)

4 ounces Chicken Breast (113g)

1/2 cup Nonfat Greek Yogurt (113g)

1 tablespoon Olive Oil (14g)

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Wash and scrub the sweet potato. Cut it into evenly sized wedges.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, paprika, garlic powder, salt, and black pepper until well coated.

  • 4

    Spread the wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until the edges are crispy and the centers are tender.

  • 5

    While the wedges bake, season the chicken breast with salt, black pepper, and a sprinkle of paprika. Grill the chicken over medium-high heat for about 6-7 minutes per side or until fully cooked. Allow it to rest for a few minutes before slicing.

  • 6

    For the dip, place the Greek yogurt in a small bowl. Optionally, add a dash of garlic powder, salt, and pepper for extra flavor.

  • 7

    Plate the crispy baked sweet potato wedges alongside slices of grilled chicken and serve with a side of the Greek yogurt dip.