Pan-Seared Chicken with Roasted Sweet Potato and Brussel Sprouts

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 drafted and published.

This Whole30-compliant dish features tender pan-seared chicken breasts paired with caramelized roasted sweet potatoes and crisp Brussels sprouts. This American-inspired Whole30 recipe (gluten-free), ready in about 50 minutes, pairs chicken breasts, sweet potatoes, Brussels sprouts 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.

Prep: 15 min Cook: 35 min Serves 2 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 425°F. Peel and dice 2 medium sweet potatoes into 1-inch cubes and trim and halve 12 oz Brussels sprouts. Toss both with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tbsp fresh thyme leaves. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.
  2. Step 2: While vegetables roast, pat dry 2 chicken breasts and season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp paprika. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  3. Step 3: Add the chicken breasts to the skillet and sear for 5-6 minutes on one side until golden brown, then flip and add 3 minced garlic cloves. Cook for another 5-6 minutes until internal temperature reaches 165°F and garlic is fragrant.
  4. Step 4: Remove chicken from heat and let rest for 5 minutes. Sprinkle the remaining 1/2 tbsp thyme leaves over the roasted vegetables and serve alongside the chicken.

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