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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful plate of crispy baked sweet potato wedges paired with perfectly spiced grilled chicken strips and a tangy Greek yogurt dip. The sweet potato offers a satisfying crunch and natural sweetness, while the chicken provides lean protein to fuel your day. Finished with a creamy, herb-infused dip, this dish is both comforting and health-conscious.

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NUTRITION

362kcal
Protein
41.1g
Fat
8.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 teaspoon Olive Oil

5 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Wash the sweet potato thoroughly. Cut it into even wedges. In a bowl, toss the wedges with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the seasoned sweet potato wedges in a single layer on the baking sheet. Bake for about 25-30 minutes, flipping halfway through, until they are crispy on the edges and tender inside.

  • 4

    While the wedges are baking, season the chicken breast with salt, pepper, and a pinch of garlic powder. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and nicely charred. After cooking, slice the chicken into strips.

  • 5

    For the Greek yogurt dip, combine the nonfat Greek yogurt with lemon juice, a pinch of salt, and additional pepper if desired. Stir until smooth.

  • 6

    Plate the crispy baked sweet potato wedges, arrange the grilled chicken strips on the side, and serve with the creamy Greek yogurt dip.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a delightful plate of crispy baked sweet potato wedges paired with perfectly spiced grilled chicken strips and a tangy Greek yogurt dip. The sweet potato offers a satisfying crunch and natural sweetness, while the chicken provides lean protein to fuel your day. Finished with a creamy, herb-infused dip, this dish is both comforting and health-conscious.

NUTRITION

362kcal
Protein
41.1g
Fat
8.7g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 teaspoon Olive Oil

5 ounces Chicken Breast

1/4 cup Nonfat Greek Yogurt

1 tablespoon Lemon Juice

1 teaspoon Garlic Powder

1 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Wash the sweet potato thoroughly. Cut it into even wedges. In a bowl, toss the wedges with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the seasoned sweet potato wedges in a single layer on the baking sheet. Bake for about 25-30 minutes, flipping halfway through, until they are crispy on the edges and tender inside.

  • 4

    While the wedges are baking, season the chicken breast with salt, pepper, and a pinch of garlic powder. Heat a grill pan or skillet over medium-high heat and cook the chicken for about 5-6 minutes on each side until fully cooked and nicely charred. After cooking, slice the chicken into strips.

  • 5

    For the Greek yogurt dip, combine the nonfat Greek yogurt with lemon juice, a pinch of salt, and additional pepper if desired. Stir until smooth.

  • 6

    Plate the crispy baked sweet potato wedges, arrange the grilled chicken strips on the side, and serve with the creamy Greek yogurt dip.