Baked Cinnamon-Spiced Sweet Potato Wedges with Grilled Chicken & Greek Yogurt Dip

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

Baked Cinnamon-Spiced Sweet Potato Wedges with Grilled Chicken & Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Grilled Chicken & Greek Yogurt Dip

Savor the comforting warmth of baked cinnamon-spiced sweet potato wedges paired with lean grilled chicken breast and a protein-rich Greek yogurt dip. This balanced meal delivers a delightful blend of sweet and savory flavors with a hint of spice, providing a vibrant and nutritious option for any time of day.

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NUTRITION

402kcal
Protein
41.8g
Fat
8.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Chicken Breast (skinless)

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/2 teaspoon Cinnamon

1/4 teaspoon Paprika

1/4 teaspoon Garlic Powder

Salt & Pepper to taste

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and scrub the sweet potato thoroughly. Cut it into wedges.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, cinnamon, paprika, garlic powder, salt, and pepper until evenly 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 tender and slightly crispy on the edges.

  • 5

    While the wedges bake, season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 6

    Heat a grill pan over medium heat and grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    In a small bowl, stir the Greek yogurt with a pinch of salt and additional lemon juice if desired to create a refreshing dip.

  • 8

    Plate the baked sweet potato wedges alongside sliced grilled chicken breast, and serve with the Greek yogurt dip on the side.

Baked Cinnamon-Spiced Sweet Potato Wedges with Grilled Chicken & Greek Yogurt Dip

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

Baked Cinnamon-Spiced Sweet Potato Wedges with Grilled Chicken & Greek Yogurt Dip

YOUR SOLIN GENERATED RECIPE

Baked Cinnamon-Spiced Sweet Potato Wedges with Grilled Chicken & Greek Yogurt Dip

Savor the comforting warmth of baked cinnamon-spiced sweet potato wedges paired with lean grilled chicken breast and a protein-rich Greek yogurt dip. This balanced meal delivers a delightful blend of sweet and savory flavors with a hint of spice, providing a vibrant and nutritious option for any time of day.

NUTRITION

402kcal
Protein
41.8g
Fat
8.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

4 ounces Chicken Breast (skinless)

1/2 cup Nonfat Greek Yogurt

1 teaspoon Olive Oil

1/2 teaspoon Cinnamon

1/4 teaspoon Paprika

1/4 teaspoon Garlic Powder

Salt & Pepper to taste

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Wash and scrub the sweet potato thoroughly. Cut it into wedges.

  • 3

    In a bowl, toss the sweet potato wedges with olive oil, cinnamon, paprika, garlic powder, salt, and pepper until evenly 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 tender and slightly crispy on the edges.

  • 5

    While the wedges bake, season the chicken breast with salt, pepper, and a squeeze of lemon juice.

  • 6

    Heat a grill pan over medium heat and grill the chicken breast for about 5-6 minutes per side, or until the internal temperature reaches 165°F.

  • 7

    In a small bowl, stir the Greek yogurt with a pinch of salt and additional lemon juice if desired to create a refreshing dip.

  • 8

    Plate the baked sweet potato wedges alongside sliced grilled chicken breast, and serve with the Greek yogurt dip on the side.