Pan-Seared Chicken with Roasted Beet and Walnut Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy pan-seared chicken breast served atop a vibrant roasted beet salad tossed with toasted walnuts and a tangy vinaigrette. This mediterranean-inspired chicken (gluten free) ready in about 65 minutes pairs (6 oz each) skinless chicken breast, olive oil, salt 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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: 50 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Wash and trim 3 medium beets, wrap individually in foil and roast for 45 minutes until tender when pierced with a fork; then cool, peel, and cut into 1/2-inch cubes.
  2. Step 2: While beets roast, season 2 skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat. Add chicken and sear for 6-7 minutes per side until golden and internal temperature reaches 165°F. Remove and rest.
  3. Step 3: Toast 1/2 cup walnuts in a dry pan over medium heat for 3-4 minutes until fragrant and lightly browned.
  4. Step 4: In a small bowl, whisk 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, and 1 minced garlic clove until emulsified.
  5. Step 5: Toss 4 cups mixed salad greens, roasted beet cubes, and toasted walnuts with the vinaigrette. Divide salad between plates and top with sliced chicken breast.

Frequently asked questions

How long does Pan-Seared Chicken with Roasted Beet and Walnut Salad take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Chicken with Roasted Beet and Walnut Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Beet and Walnut Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Chicken with Roasted Beet and Walnut Salad for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Chicken with Roasted Beet and Walnut Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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