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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a wholesome plate of crispy baked sweet potato wedges paired with tender grilled chicken strips and a refreshing herbed Greek yogurt dip. The sweet potatoes are lightly spiced and roasted to perfection, while the chicken provides a lean protein boost complemented by the tangy, aromatic dip. A satisfying, balanced meal for breakfast, lunch, or dinner.

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NUTRITION

392kcal
Protein
43.2g
Fat
8.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 teaspoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper, to taste

4 ounces Chicken Breast

4 tablespoons Nonfat Greek Yogurt

1 teaspoon Lemon Juice

1 tablespoon Fresh Chives

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato, then cut it into evenly sized wedges.

  • 3

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

  • 4

    Spread the wedges on a parchment-lined baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until crispy and tender.

  • 5

    Season the chicken breast with salt and pepper. Grill or pan-cook over medium-high heat for about 5-6 minutes per side, until cooked through. Once done, slice into strips.

  • 6

    Prepare the dipping sauce by mixing nonfat Greek yogurt with lemon juice and finely chopped fresh chives. Adjust the seasoning with a little salt and pepper if desired.

  • 7

    Plate the crispy sweet potato wedges with the grilled chicken strips, and serve alongside the herbed Greek yogurt dip.

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

YOUR SOLIN GENERATED RECIPE

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

Enjoy a wholesome plate of crispy baked sweet potato wedges paired with tender grilled chicken strips and a refreshing herbed Greek yogurt dip. The sweet potatoes are lightly spiced and roasted to perfection, while the chicken provides a lean protein boost complemented by the tangy, aromatic dip. A satisfying, balanced meal for breakfast, lunch, or dinner.

NUTRITION

392kcal
Protein
43.2g
Fat
8.9g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

1 medium Sweet Potato

1 teaspoon Olive Oil

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt and Pepper, to taste

4 ounces Chicken Breast

4 tablespoons Nonfat Greek Yogurt

1 teaspoon Lemon Juice

1 tablespoon Fresh Chives

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Wash and scrub the sweet potato, then cut it into evenly sized wedges.

  • 3

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

  • 4

    Spread the wedges on a parchment-lined baking sheet in a single layer and bake for 25-30 minutes, flipping halfway, until crispy and tender.

  • 5

    Season the chicken breast with salt and pepper. Grill or pan-cook over medium-high heat for about 5-6 minutes per side, until cooked through. Once done, slice into strips.

  • 6

    Prepare the dipping sauce by mixing nonfat Greek yogurt with lemon juice and finely chopped fresh chives. Adjust the seasoning with a little salt and pepper if desired.

  • 7

    Plate the crispy sweet potato wedges with the grilled chicken strips, and serve alongside the herbed Greek yogurt dip.