High protein parmesan herb sweet potato medallions have become my go-to dinner when I need something satisfying that actually fuels my family through busy evenings. After years of experimenting in my kitchen, I’ve perfected these golden, cheese-crusted rounds topped with seasoned chicken and eggs.
I still remember the first time I made these medallions for my grandchildren during their college visit home. They were looking for meals that would keep them full between classes and study sessions, and those store-bought protein bars just weren’t cutting it. I thought back to my grandmother’s farm kitchen, where we always built meals around real, wholesome ingredients rather than relying on processed foods. She’d slice sweet potatoes straight from the root cellar and turn them into something magical with just cheese, herbs, and whatever protein we had on hand.
That memory inspired me to create these high protein parmesan herb sweet potato medallions. The aroma of herbs and melted cheese filling the kitchen, the satisfying crunch of that parmesan crust, and knowing everyone’s getting a solid 38 grams of protein makes this recipe pure gold in my book. Time to get our hands floury.
What Makes This High Protein Recipe So Special
When I first started making these medallions, I was searching for a way to combine my love of wholesome vegetables with the protein my active family needed. This recipe brings together everything I’ve learned about creating balanced, delicious meals that don’t require fancy ingredients or complicated techniques.
Here’s what makes these high protein parmesan herb sweet potato medallions stand out:
- Uses everyday ingredients you likely have in your pantry. Sweet potatoes, parmesan, common herbs, and chicken breast create a restaurant-quality dish without a special grocery run.
- Comes together in under an hour even on hectic weeknights, with most of the time being hands-off baking while you catch your breath.
- Delivers consistent, crowd-pleasing results thanks to the foolproof combination of roasted sweet potatoes and melted cheese that works every single time.
- Packs 38 grams of protein per serving from the triple protein punch of chicken, cheese, and eggs. This keeps everyone satisfied for hours.
- Adapts easily to meal prep since these medallions reheat beautifully and taste just as good the next day for lunch.
- Creates perfect texture contrast with crispy parmesan edges, tender sweet potato centers, and savory chicken topping that keeps every bite interesting.
I’ve made this recipe countless times for family dinners, potlucks, and even when hosting my book club. The medallions always disappear first, and I love knowing everyone’s getting real nutrition alongside great flavor.
Ingredient Spotlight
Sweet Potatoes: These nutritious roots form the base of our medallions and bring natural sweetness that balances perfectly with savory cheese and herbs. I always choose firm, medium-sized sweet potatoes without soft spots, and cutting them into half-inch rounds ensures they cook evenly and develop that beautiful golden edge.
Parmesan Cheese: This aged Italian cheese creates the irresistible crispy coating on our medallions and adds deep, nutty flavor throughout. In my kitchen, I prefer freshly grated parmesan from a block rather than pre-shredded versions because it melts better and delivers more authentic flavor.
Olive Oil: Quality olive oil helps the seasonings adhere to the sweet potatoes and promotes even browning in the oven. I’ve learned that using just enough oil to lightly coat each medallion prevents sogginess while ensuring crispy edges.
Dried Herbs (Oregano, Thyme): These Mediterranean herbs infuse the dish with aromatic, earthy notes that complement both the sweet potatoes and chicken beautifully. Betty’s tip: dried herbs work better than fresh here because they create a more concentrated seasoning blend that adheres to the medallions.
Garlic Powder and Smoked Paprika: This dynamic duo adds layers of flavor. Garlic brings savory depth while smoked paprika contributes a subtle warmth and gorgeous color to the high protein parmesan herb sweet potato medallions.
Chicken Breast: Lean, protein-rich chicken breast provides the main protein component and keeps the dish satisfying. I always grill the chicken first with simple seasonings so it stays juicy and flavorful when baked on top of the medallions.
Mozzarella Cheese: This melty cheese adds extra protein and creates those appealing cheese pulls everyone loves. After years of making this, I’ve found that combining mozzarella with parmesan gives you the best of both worlds: flavor and meltability.
Hard-Boiled Eggs: These add another protein boost and a creamy texture contrast to the finished dish. I typically prepare them while the chicken is grilling to save time.
Greek Yogurt: This tangy, protein-rich topping adds cooling creaminess and extra nutrients to each serving. My family prefers the slight tanginess it brings, which cuts through the richness of the cheese.
How to Make High Protein Parmesan Herb Sweet Potato Medallions
Step 1. I always start by preheating my oven to 425°F and lining a baking sheet with parchment paper. This temperature creates perfectly crispy edges while keeping the sweet potato centers tender.
Step 2. Season the chicken breast with salt, pepper, garlic powder, and one tablespoon of olive oil, then grill for 6-7 minutes per side until it reaches 165°F internally. Betty’s tip: letting the chicken rest for five minutes before dicing ensures all those flavorful juices stay locked inside rather than running out onto your cutting board.
Step 3. While the chicken rests, toss your sweet potato medallions with the remaining two tablespoons of olive oil in a large bowl, making sure each round gets lightly coated for even browning.
Step 4. In my kitchen, I prefer combining the parmesan, garlic powder, oregano, thyme, smoked paprika, salt, and pepper in a separate small bowl first. This ensures every medallion gets an equal amount of that delicious seasoning blend.
Step 5. Sprinkle the seasoning mixture over the oiled medallions and gently toss until they’re evenly coated, then arrange them in a single layer on your prepared baking sheet without crowding.
Step 6. Bake for 20 minutes, flip each medallion carefully, then top with diced grilled chicken, remaining parmesan, and mozzarella cheese. I’ve found that this two-stage baking process ensures the sweet potatoes get perfectly tender while the cheese melts into bubbly, golden perfection.
Step 7. Return the pan to the oven for 10-12 minutes until the cheese is melted and slightly golden, then remove and immediately top with chopped hard-boiled eggs and fresh herbs. Through trial and error, I learned that adding the eggs after baking rather than during keeps them from drying out and maintains their creamy texture in these high protein parmesan herb sweet potato medallions.
Keeping This Recipe Fresh
I typically store leftover medallions in an airtight container in the refrigerator for up to four days, and honestly, they taste almost as good reheated as they do fresh from the oven. The key is letting them cool completely before covering to prevent condensation from making the parmesan coating soggy.
For longer storage, Betty’s freezing method works surprisingly well with this recipe. I arrange the cooled, topped medallions in a single layer on a baking sheet and freeze until solid, then transfer them to freezer bags separated by parchment paper. They’ll keep their quality for up to two months this way, though in my house they rarely last that long. I’ve learned to freeze them before adding the hard-boiled eggs and fresh herbs, which I add fresh when serving.
For the best texture, I reheat these medallions in a 375°F oven for about 12-15 minutes straight from the refrigerator, or 20-25 minutes if frozen. The oven method preserves that crispy parmesan crust far better than microwaving, which tends to make everything soft. If you’re short on time, the microwave works in a pinch. Just use 50% power and heat in 30-second intervals until warmed through. My preferred approach is always the oven though, since those few extra minutes make all the difference in recreating that fresh-baked quality.
Perfect Partners for These Medallions
Creating a complete meal around these high protein parmesan herb sweet potato medallions is easy with the right side dishes:
- Simple Garden Salad with Lemon Vinaigrette: The bright, acidic dressing cuts through the richness of the cheese while adding fresh vegetables to your plate. I love how crisp greens balance the warm, hearty medallions.
- Roasted Green Beans with Garlic: These quick-cooking beans complement the Italian herbs in the medallions and add a satisfying crunch. In my kitchen, I often roast them on a separate pan in the same oven to save time and energy.
- Buttery Corn on the Cob: Sweet corn brings a classic American touch that pairs beautifully with the savory medallions. My grandchildren especially love this combination during summer months when corn is at its peak.
- Creamy Coleslaw: The cool, tangy slaw provides excellent texture contrast and refreshes your palate between bites of the rich, cheesy medallions. Betty always made her slaw with a touch of apple cider vinegar for extra brightness.
- Easy Vegetable Soup: A light, brothy soup makes an excellent starter before serving these protein-packed medallions, especially on cooler evenings.
- Sautéed Spinach with Lemon: This quick, nutritious side adds even more protein and iron to an already protein-packed meal. I’ve found that a squeeze of fresh lemon brightens the earthy spinach and ties everything together nicely.
If you enjoy this recipe, you might also love my high protein ground beef with potatoes for another satisfying weeknight dinner, or try my garlic herb chicken with mashed potatoes and green beans for a complete meal that’s just as protein-rich.
What to Know Before You Start
I recommend sticking with sweet potatoes because they provide natural sweetness that balances the savory cheese and herbs, plus they’re packed with more vitamins. Regular potatoes will work in a pinch but require slightly longer cooking time.
Betty’s solution is always using parchment paper rather than just greasing the pan. It prevents sticking completely and makes cleanup effortless. I’ve tried both methods countless times, and parchment wins every single time.
To prevent this issue, I use a sharp chef’s knife and cut slowly with steady pressure, aiming for consistent half-inch thickness. The best approach I’ve tested is measuring the first few slices with a ruler until you develop a feel for the right thickness.
High Protein Parmesan Herb Sweet Potato Medallions with Chicken
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Season chicken breast with salt, pepper, garlic powder, and 1 tablespoon olive oil. Grill for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then dice into small cubes.
- In a large mixing bowl, toss the sweet potato medallions with 2 tablespoons olive oil, ensuring each piece is lightly coated.
- In a small bowl, combine 1/2 cup Parmesan cheese, garlic powder, oregano, thyme, smoked paprika, salt, and pepper. Mix well.
- Sprinkle the seasoning mix over the sweet potatoes and gently toss until they are evenly coated with the cheese and herbs.
- Place the seasoned medallions in a single layer on the prepared baking sheet without crowding.
- Bake in the preheated oven for 20 minutes, then carefully flip each medallion.
- Top each medallion with diced grilled chicken, remaining Parmesan cheese, and mozzarella cheese.
- Return to oven for 10-12 minutes until cheese is melted and bubbly and sweet potatoes are tender and golden on the edges.
- Remove from oven and immediately top with chopped hard-boiled eggs. Garnish with fresh parsley or chives. Serve warm with a dollop of Greek yogurt on the side.
