YOUR SOLIN GENERATED RECIPE
Crispy Herb-Roasted Sweet Potato Wedges with Garlic Aioli and Grilled Chicken
Enjoy a satisfying plate of crispy herb-roasted sweet potato wedges paired with a tangy garlic aioli and tender grilled chicken breast. The natural sweetness of the roasted sweet potatoes harmonizes with the fresh herb notes, while the protein-packed chicken and creamy, zesty aioli complete a balanced and invigorating meal.
INGREDIENTS
1 medium Sweet Potato (114g)
3 ounces Grilled Chicken Breast (85g)
1/4 cup Nonfat Greek Yogurt (62g)
1 teaspoon Olive Oil (5g)
1 clove Fresh Garlic (3g)
1 teaspoon Fresh Rosemary
1 teaspoon Fresh Thyme
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and cut the sweet potato into wedges. Toss the wedges with a drizzle of olive oil, chopped rosemary, thyme, salt, and black pepper.
Spread the sweet potato wedges evenly on a baking sheet lined with parchment paper. Roast in the oven for 25-30 minutes until crispy on the edges and tender inside, flipping halfway through.
While the sweet potatoes roast, prepare the garlic aioli: In a small bowl, combine the nonfat Greek yogurt, minced garlic, a pinch of salt and pepper, and a dash of olive oil. Mix well and set aside to let the flavors meld.
Grill the chicken breast seasoned lightly with salt, pepper, and a sprinkle of herbs until fully cooked (approximately 3-4 minutes per side for a 3-ounce portion). Slice the chicken into strips.
Plate the roasted sweet potato wedges alongside the sliced grilled chicken. Serve with a side of garlic aioli for dipping.
Enjoy your balanced, protein-rich meal!