NUTRITION

SERVINGS

INGREDIENTS

3 oz chicken breast

1 medium sweet potato

0.25 cup non-fat Greek yogurt

0.25 tbsp olive oil

1 tsp garlic

0.5 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 tsp lemon juice

1 tsp Dijon mustard

PREPARATION

• 1

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

• 2

  Slice the sweet potato into even wedges and toss them in a bowl with half of the olive oil, sea salt, and black pepper.

• 3

  Season the chicken breast with the remaining olive oil, dried oregano, and a pinch of salt and pepper.

• 4

  Arrange the chicken and sweet potato wedges in a single layer on the prepared baking sheet.

• 5

  Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are golden and tender.

• 6

  While the meal roasts, whisk the Greek yogurt, minced garlic, lemon juice, and Dijon mustard in a small bowl until smooth.

• 7

  Slice the chicken and serve alongside the warm wedges with a generous dollop of the creamy garlic aioli.