Pan-Crisped Sweet Potato and Chicken Hash with Rosemary

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty breakfast or dinner featuring tender sweet potatoes and chicken, crisped to perfection with aromatic rosemary. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs sweet potatoes, chicken thighs, avocado oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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

• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 lb, boneless and skinless, cut into 1-inch pieces chicken thighs
• 2 tbsp avocado oil
• 1 large, finely diced yellow onion
• 2 cloves, minced garlic
• 1 tbsp, fresh and chopped rosemary
• 1/2 cup, chopped fresh parsley

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Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, add to skillet, and cook for 5 minutes until golden brown on one side, then flip and cook for 4 more minutes until fully cooked; remove from skillet and set aside.
2. Step 2: Add remaining 1 tbsp avocado oil to the skillet, then add sweet potatoes and yellow onion. Season with salt and pepper, and cook for 10 minutes, stirring occasionally, until potatoes are tender and edges are golden.
3. Step 3: Stir in minced garlic and chopped rosemary, cooking for 1 minute until fragrant. Return chicken to skillet, mix well, and cook for 2 more minutes until heated through. Garnish with chopped parsley before serving.