NUTRITION

SERVINGS

INGREDIENTS

1 medium sweet potato

5 oz chicken breast

0.5 tbsp olive oil

0.25 cup Greek yogurt

0.5 tsp smoked paprika

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

1 tsp fresh parsley

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Wash and scrub the sweet potato, then slice it lengthwise into uniform wedges and toss them in a bowl with the olive oil, smoked paprika, and half of the sea salt.

• 3

  Spread the sweet potato wedges in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through, until they are tender and caramelized.

• 4

  While the potatoes roast, season the chicken breast with garlic powder, the remaining sea salt, and black pepper, then grill or pan-sear over medium-high heat for 6-7 minutes per side until fully cooked.

• 5

  In a small mixing bowl, combine the Greek yogurt, lemon juice, and finely chopped fresh parsley to create a bright and zesty dipping sauce.

• 6

  Slice the cooked chicken into thin strips and serve immediately alongside the warm roasted wedges and the creamy yogurt dip.