Pan-Seared Paleo Chicken with Roasted Root Vegetables

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

Juicy pan-seared chicken breasts paired with a medley of oven-roasted carrots, parsnips, and sweet potatoes, seasoned for a hearty paleo-friendly meal. This Mediterranean-inspired paleo recipe (gluten free), ready in about 55 minutes, pairs chicken breast, carrots, parsnips 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 paleo week and pairs well with roasted root vegetables or a leafy 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: 40 min Serves 2 Mediterranean cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (205°C). In a large bowl, toss 2 peeled carrots, 2 peeled parsnips, and 1 peeled sweet potato, all cut into 1-inch chunks, with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp chopped fresh rosemary until evenly coated. Spread vegetables in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway, until tender and caramelized on edges.
  2. Step 2: While vegetables roast, pat dry 2 chicken breasts (6 oz each) and season both sides with 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 the chicken breasts and sear for 5-6 minutes per side until golden brown and cooked through (internal temperature reaches 165°F).
  3. Step 3: In the last minute of cooking chicken, add 3 minced garlic cloves and 1 tsp chopped fresh rosemary to the skillet, stirring gently to infuse the oil and chicken with aroma without burning the garlic.
  4. Step 4: Remove chicken and let rest for 3 minutes. Drizzle with 1 tbsp fresh lemon juice. Serve chicken alongside the roasted root vegetables.

Frequently asked questions

How long does Pan-Seared Paleo Chicken with Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 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 Paleo Chicken with Roasted Root Vegetables?

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 breast from drying out.

Can I substitute ingredients in Pan-Seared Paleo Chicken with Roasted Root Vegetables?

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 Paleo Chicken with Roasted Root Vegetables 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 Paleo Chicken with Roasted Root Vegetables paleo?

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

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