Grilled Chicken with Rosemary Sweet Potato Wedges and Tzatziki

Preheat oven to 200°C (400°F). Wash and cut sweet potatoes into chunky wedges, leaving the skin on. Toss with 2 tbsp olive oil, chopped rosemary, salt, and pepper. Spread on a baking tray in a single layer and roast for 25–30 minutes, flipping halfway, until caramelized and tender. While potatoes roast, prepare the tzatziki. Grate the cucumber and squeeze out excess moisture using a clean cloth or paper towel. Combine with Greek yogurt, minced garlic, lemon juice, vinegar, dill or mint, and a drizzle of olive oil. Season to taste and refrigerate until serving. Slice chicken breasts into thin strips or flatten with a meat mallet to even thickness. Season generously with garlic powder, smoked paprika, salt, and black pepper on both sides. Heat 1 tbsp olive oil in a skillet or grill pan over medium-high heat. Sear the chicken strips for 3–4 minutes per side until golden-brown and cooked through (internal temperature 74°C / 165°F). Rest for 2 minutes before plating. Plate the roasted sweet potato wedges on one side of each plate. Arrange the grilled chicken strips in the centre. Spoon tzatziki generously alongside the chicken, letting some pool naturally on the plate for dipping. Optionally garnish with a sprig of fresh dill, a drizzle of olive oil, or a wedge of lemon. Serve immediately while the wedges are still hot and crispy. Tip: For extra-crispy sweet potato wedges, make sure they are completely dry before tossing in oil and avoid crowding the baking tray — steam is the enemy of caramelization.