Chicken Paprikash and Roasted Potato Wedges

Recipe from Clean Eating Jan/Feb 2012, p 74

INGREDIENTS

3 oz sun-dried tomatoes
1 lb redskin potatoes, cut into 8 wedges each
1 tbsp olive oil, divided
1 yellow onion, thinly sliced
1 lb chicken breasts, trimmed of fat and cut into 1/2 inch medallions
3 cloves garlic, minced
1 tbsp sweet paprika
1/2 plain Greek yogurt
Pepper to taste

DIRECTIONS

Preheat oven to 425F. Bring a kettle or small pot of water to boil.

In a small bowl, add tomatoes and enough boiling water to cover completely. Let sit for 20 minutes. Drain and chop finely.

Line a large baking sheet with parchment paper. Add potatoes and drizzle with 2 tsp oil. Toss well to coat and spread evenly on sheet. Bake for 40 minutes, flipping halfway through.

In large nonstick skillet, heat remaining 1 tsp oil on medium for 1 minute. Add onion and cook, stirring occasionally, for 10 minutes. Add tomatoes, chicken, garlic, paprika, and 1/4 cup water. Stir well and cook for 5 minutes, turning chicken halfway, until thickest piece is cooked through. Remove from heat and stir in yogurt. Divide chicken mixture and potatoes among serving plates. Garnish with pepper.