Cardio-Boosting Chicken & Sweet Potato Skillet
Lean chicken with slow-digesting sweet potatoes to stabilize energy for Whole30 reintroduction phase. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs chicken breast, sweet potato, asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 1, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.
Ingredients
- 6 oz chicken breast
- 1 medium sweet potato
- 1 cup asparagus
- 1 tsp olive oil
- 1/4 tsp garlic powder
- 1/8 tsp dried thyme
- 1/4 tsp sea salt
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Dice sweet potato into 1/2-inch cubes and toss with 1/2 tsp olive oil, 1/4 tsp sea salt, and 1/8 tsp dried thyme. Spread on a baking sheet and roast at 425°F (220°C) for 20 minutes until tender.
- Step 2: Season chicken breast with 1/4 tsp sea salt, 1/8 tsp garlic powder, and 1/8 tsp dried thyme. Heat remaining 1/2 tsp olive oil in a skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F (74°C).
- Step 3: Add asparagus to the skillet and cook for 3-4 minutes until bright green and crisp-tender. Slice chicken, then serve with roasted sweet potatoes and asparagus.
