Pan-Seared Chicken with Roasted Sweet Potato and Green Beans

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.

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 recipe (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.

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