Pan-Seared Chicken with Roasted Sweet Potato and Sautéed Spinach

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 developed and reviewed.

Tender pan-seared chicken breasts paired with roasted sweet potatoes and garlicky sautéed spinach make a balanced Whole30-compliant meal. This American-inspired chicken recipe (whole30, gluten free), ready in about 45 minutes, pairs chicken breasts, sweet potato, fresh spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel 1 medium sweet potato and cut into 1-inch cubes. Toss the cubes with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and edges are caramelized.
  2. Step 2: While sweet potatoes roast, pat dry 2 chicken breasts (6 oz each) and season evenly with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove and rest for 5 minutes.
  3. Step 3: In the same skillet, add 1 tbsp olive oil and 3 minced garlic cloves. Sauté over medium heat for 30 seconds until fragrant. Add 4 cups fresh spinach and cook, stirring, for 2-3 minutes until wilted but still bright green. Season with a pinch of salt.
  4. Step 4: Plate the chicken breasts alongside the roasted sweet potatoes and sautéed spinach. Drizzle 1 tbsp fresh lemon juice over the spinach for brightness and serve immediately.

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