Pan-Seared Chicken with Roasted Sweet Potato and Green Beans

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

A Whole30-compliant dish featuring juicy pan-seared chicken breasts served alongside roasted sweet potatoes and crisp green beans, seasoned simply with garlic and fresh herbs. This american-inspired whole30 (gluten free) ready in about 45 minutes pairs chicken breasts, sweet potatoes, green beans 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: 10 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 oven to 425°F. Peel and dice 2 medium sweet potatoes into 1-inch cubes and toss with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 25 minutes, tossing halfway through.
  2. Step 2: While the sweet potatoes roast, trim and rinse 8 oz fresh green beans, then toss with 1 tbsp olive oil, 1/4 tsp sea salt, and 1/4 tsp black pepper. Add to the baking sheet during the last 10 minutes of roasting, placing them on a separate spot to avoid crowding.
  3. Step 3: Meanwhile, pat dry 2 chicken breasts (6 oz each). Season both sides with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp chopped fresh rosemary. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
  4. Step 4: Add the chicken breasts to the skillet and sear for 5 minutes on each side until golden brown and internal temperature reaches 165°F. In the last minute, add 3 minced garlic cloves and spoon the garlic-infused oil over the chicken for fragrant flavor.
  5. Step 5: Remove chicken from heat and let rest for 5 minutes. Serve the chicken alongside the roasted sweet potatoes and green beans for a balanced Whole30 meal.

Frequently asked questions

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

Total time is about 45 minutes (10 min prep + 35 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 Green Beans?

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 chicken breasts from drying out.

Can I substitute ingredients in Pan-Seared Chicken with Roasted Sweet Potato and Green Beans?

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 Green Beans 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 Green Beans whole30?

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

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