Grilled Herb-Marinated Chicken with Sweet Potato Wedges

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled chicken breasts marinated in a fresh herb and garlic blend, served alongside oven-baked sweet potato wedges. This American-inspired paleo recipe (gluten free), ready in about 75 minutes, pairs chicken breasts, fresh rosemary, fresh thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 40 min Cook: 35 min Serves 4 American cuisine 450 cal/serving

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Ingredients

4 boneless, skinless (6 oz each) chicken breasts
1 tbsp, chopped fresh rosemary
1 tbsp, chopped fresh thyme
3 cloves, minced garlic cloves
4 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
2 large (about 1.5 lbs), cut into 1/2-inch wedges sweet potatoes

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Instructions

Step 1: In a bowl, combine 4 tbsp olive oil, 3 minced garlic cloves, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1 tsp sea salt, and 1/2 tsp black pepper to create marinade.
Step 2: Place 4 chicken breasts in a large resealable bag and pour marinade over them. Seal and refrigerate for at least 30 minutes.
Step 3: Meanwhile, preheat oven to 425°F. Toss 2 large sweet potatoes cut into 1/2-inch wedges with 1 tbsp olive oil and a pinch of salt and pepper. Spread on a baking sheet and bake for 25-30 minutes, flipping halfway until edges are golden and tender.
Step 4: Heat grill or grill pan to medium-high heat. Remove chicken from marinade and grill for 6-7 minutes per side, until internal temperature reaches 165°F and juices run clear.
Step 5: Let chicken rest for 5 minutes before slicing. Serve grilled chicken alongside the sweet potato wedges.