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Preheat oven to 375F
Coat sweet potato wedges in 1-2 tbs each of olive oil, paprika, garlic powder, and salt and pepper to taste. Repeat with diced chicken.
Place wedges on sheet pan and bake for 15 minutes
Cut 2 lemons into slices
Remove pan from oven. Move wedges to the side and add chicken and lemons on the same pan.
Bake for an additional 15-20 minutes or until chicken is cooked through and sweet potato wedges are soft.
Slice ½ of the cucumber into thin slices. Shred the other half.
To a bowl, add Greek yogurt, shredded cucumber, juice of 1 lemon, and salt and pepper to taste. Stir.
To a blender cup add avocados and juice of 1 lemon. Blend.
Plate: sweet potato wedges, chicken, sliced cucumber, avocado lemon sauce, and yogurt sauce.