Go Back
High protein parmesan herb sweet potato medallions topped with grilled chicken and melted cheese on white plate

High Protein Parmesan Herb Sweet Potato Medallions with Chicken

Delicious high-protein recipe featuring parmesan herb-crusted sweet potato rounds topped with seasoned grilled chicken, melted mozzarella, and hard-boiled eggs. Perfect for meal prep and family dinners.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large sweet potatoes peeled and sliced into 1/2-inch thick rounds
  • 3/4 cup grated Parmesan cheese freshly grated preferred
  • 3 tablespoons olive oil divided
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 lb chicken breast grilled and diced
  • 1/2 cup shredded mozzarella cheese
  • 2 hard-boiled eggs chopped
  • 1/4 cup Greek yogurt for serving
  • Fresh parsley or chives chopped for garnish

Equipment

  • baking sheet
  • parchment paper
  • Grill or Grill Pan
  • Large mixing bowl
  • Small mixing bowl
  • Sharp chef's knife

Method
 

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. 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.
  3. In a large mixing bowl, toss the sweet potato medallions with 2 tablespoons olive oil, ensuring each piece is lightly coated.
  4. In a small bowl, combine 1/2 cup Parmesan cheese, garlic powder, oregano, thyme, smoked paprika, salt, and pepper. Mix well.
  5. Sprinkle the seasoning mix over the sweet potatoes and gently toss until they are evenly coated with the cheese and herbs.
  6. Place the seasoned medallions in a single layer on the prepared baking sheet without crowding.
  7. Bake in the preheated oven for 20 minutes, then carefully flip each medallion.
  8. Top each medallion with diced grilled chicken, remaining Parmesan cheese, and mozzarella cheese.
  9. Return to oven for 10-12 minutes until cheese is melted and bubbly and sweet potatoes are tender and golden on the edges.
  10. 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.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

These medallions store well in the refrigerator for up to 4 days and can be frozen for up to 2 months. For best results when reheating, use a 375°F oven for 12-15 minutes to maintain the crispy parmesan crust. The recipe is easily adaptable for meal prep - prepare components ahead and assemble just before baking.
QR Code linking back to recipe