Pan-Seared Chicken with Roasted Sweet Potato and Avocado Salad

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 recipe (gluten free, dairy free), ready in about 45 minutes, pairs chicken breast, sweet potato, 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 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 pieces (6 oz each) chicken breast
• 2 medium, peeled and cubed sweet potato
• 1 large, diced avocado
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/4 small, finely chopped red onion

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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.