Pan-Seared Chicken with Bok Choy and Sesame Oil

By AislePrompt Editorial · ·

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 developed and reviewed.

Paired with crisp bok choy in a savory sesame oil glaze, ready in 30 minutes for a satisfying Whole30 dinner. This Asian-inspired Whole30 recipe, ready in about 30 minutes, pairs chicken breasts, bok choy, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 15 min Serves 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tablespoon avocado oil in a large skillet over medium-high heat until shimmering (about 1 minute). Season chicken breasts with salt and pepper, then add to skillet and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature 165°F).
  2. Step 2: Remove chicken and set aside. Add garlic and ginger to the skillet, cooking for 1 minute until fragrant. Add bok choy halves cut-side down and cook for 3 minutes until edges begin to char.
  3. Step 3: Stir in sesame oil and coconut aminos, then return chicken to skillet. Cook for 2 minutes, turning occasionally, until sauce thickens and coats the chicken and vegetables.

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