Description
A simple pan-skillet chicken paired with oven-roasted sweet potato cubes, high in protein and naturally gluten-free.
Ingredients
- 1 lb lean chicken (boneless skinless breasts or thighs)
- 2 medium sweet potatoes, peeled and cubed
- 1–2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and black pepper to taste
- Fresh herbs (parsley, cilantro, or thyme) — optional
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the sweet potatoes into roughly 1-inch cubes and toss them with olive oil, garlic powder, paprika, salt, and pepper.
- Spread the seasoned sweet potatoes on a baking sheet and roast for about 25–30 minutes, turning halfway through, until fork-tender and browned.
- While the potatoes roast, pat the chicken dry and season with salt, pepper, and paprika or garlic powder.
- Heat a skillet over medium heat with a tablespoon of olive oil. Add the chicken and cook for 5–7 minutes per side until cooked through (internal temperature reaches 165°F).
- Remove the chicken, let it rest for 3–5 minutes, then slice and plate alongside the roasted sweet potatoes. Top with fresh herbs if desired.
Notes
This dish scales easily for families or meal prep and is kid-friendly. Consider alternatives like turkey or firm tofu to make it vegetarian.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Pan-Searing
- Cuisine: American