Pan-Seared Chicken with Roasted Sweet Potato and Avocado Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender pan-seared chicken breast served alongside roasted sweet potatoes and a fresh avocado salad, combining savory and creamy textures with bright lime dressing. This mediterranean-inspired whole30 (gluten free, dairy free) ready in about 45 minutes pairs (6 oz each) chicken breast, medium, peeled and cubed sweet potato, large, diced avocado for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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: 30 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 1 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes, stirring halfway through, until tender and edges are caramelized.
  2. Step 2: While sweet potatoes roast, season 2 pieces of 6 oz chicken breast evenly with 1 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp sea salt, and 1/4 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and sear for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and let rest.
  3. Step 3: In a medium bowl, combine 1 large diced avocado, 1/4 cup finely chopped fresh cilantro, 1/4 small finely chopped red onion, and 2 tbsp fresh lime juice. Gently toss to coat and season with a pinch of salt.
  4. Step 4: Slice rested chicken breasts and plate with roasted sweet potatoes and avocado salad. Drizzle any pan juices over chicken before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Chicken with Roasted Sweet Potato and Avocado Salad take to make?

Total time is about 45 minutes (15 min prep + 30 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 Sweet Potato and Avocado 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 (6 oz each) chicken breast from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Sweet Potato and Avocado 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 Sweet Potato and Avocado 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 Sweet Potato and Avocado Salad gluten free?

Yes — this recipe is tagged gluten free, dairy free, whole30, paleo based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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