Lean Chicken & Roasted Root Veggie Bowl

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

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 drafted and published.

A sustained-energy meal with tender chicken and colorful roasted vegetables, perfect for post-workout recovery. This Mediterranean-inspired Whole30 recipe, ready in about 38 minutes, pairs boneless chicken breast, carrots, sweet potato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 315 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.

Prep: 15 min Cook: 23 min Serves 1 Mediterranean cuisine 315 cal/serving

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Ingredients

4 oz boneless chicken breast
1/2 cup, julienned carrots
1/2 cup, cubed sweet potato
1 tsp olive oil
1/4 tsp garlic powder
1/8 tsp sea salt

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Instructions

Step 1: Preheat oven to 400°F, then toss 1/2 cup julienned carrots and 1/2 cup cubed sweet potato with 1 tsp olive oil, 1/4 tsp garlic powder, and 1/8 tsp sea salt on a parchment-lined baking sheet.
Step 2: Roast for 18 minutes, flipping halfway through, until vegetables are tender and edges are slightly caramelized and crispy.
Step 3: While vegetables roast, season 4 oz boneless chicken breast with 1/8 tsp sea salt, then pan-sear in a skillet over medium-high heat for 5 minutes per side until golden and cooked through to 165°F.