NUTRITION

SERVINGS

INGREDIENTS

5 oz Chicken breast

1 small Sweet potato

0.5 tbsp Extra virgin olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Smoked paprika

0.25 cup Plain non-fat Greek yogurt

1 clove Garlic

1 tsp Lemon juice

PREPARATION

• 1

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

• 2

  Slice the sweet potato into thin, even fries and toss them in a bowl with 0.25 tablespoons of olive oil, smoked paprika, and a pinch of salt and pepper.

• 3

  Spread the fries in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until they reach a satisfying crunch.

• 4

  While the fries are roasting, season the chicken breast with the remaining salt and pepper on both sides.

• 5

  Heat the remaining 0.25 tablespoons of olive oil in a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until the internal temperature reaches 165°F.

• 6

  In a small bowl, whisk together the Greek yogurt, minced garlic, and lemon juice to create the creamy, protein-rich garlic aioli.

• 7

  Slice the grilled chicken into thin strips and serve immediately alongside the hot sweet potato fries with the aioli on the side for dipping.