Grilled Lemon Herb Chicken with Roasted Sweet Potato Wedges
Prep 20 min · Cook 30 min · Serves 4 · medium
A flavorful, nutrient-dense GLP-1 friendly dinner featuring succulent grilled lemon and herb chicken breast paired with oven-roasted sweet potato wedges. The combination of lean protein, complex carbs, and fiber-rich vegetables makes this meal perfectly portioned for GLP-1 medication support.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, about 4 breasts
- 3 medium sweet potatoes, cut into wedges
- 2 tbsp olive oil, divided
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Cut the sweet potatoes into 1/2-inch thick wedges and place on a baking sheet. Drizzle with 1 tbsp of olive oil, season with salt and pepper, and toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and lightly browned.
- 2
In a shallow dish, combine the remaining 1 tbsp of olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken breasts and turn to coat evenly. Let marinate for 15-20 minutes.
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