Pan-Seared Steak & Chicken with Sweet Potatoes
Last updated Sep 27, 2026
Looking for the ultimate high-protein, nutrient-packed meal? These Loaded Sweet Potatoes with Pan-Seared Steak & Chicken combine tender baked sweet potatoes with juicy steak, savory chicken breast, fresh veggies, and a touch of creamy cheese. Perfect for meal prep or a satisfying weeknight dinner!
Pan-Seared Steak & Chicken with Sweet Potatoes
Servings: 2-3
Total: 90 min
Prep: 60 min
Cook: 30 min
5.0
Ingredients
Main Ingredients:
- 1 ribeye or New York strip steak
- 1 chicken breast, boneless and skinless
- 1 large (or 2 medium) sweet potato/es, halved lengthwise
- 1–2 tbsp olive oil, for brushing and searing
- 1 tsp salt & black pepper, freshly ground using the TempPro APG710 Electric Salt & Pepper Grinder 2-pc Set
- Parmesan cheese, freshly grated to taste
- 1 avocado, diced
- 1 tomato, diced
- 1 red onion, finely diced
- 2 tbsp ricotta cheese or cream cheese (1 tbsp per sweet potato half)
- A pinch chili flakes or chili powder
Key Tools
Recipe Instructions
1
Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Cut the sweet potato in half lengthwise. Brush olive oil evenly over both cut surfaces. Season generously with freshly cracked black pepper using the TempPro APG710 Electric Salt & Pepper Grinder 2-pc Set. Place the sweet potato halves cut-side down on a parchment-lined baking sheet. Bake for 1 hour until soft and caramelized.
2
Season and Probe the Meat: Pat the steak and chicken breast completely dry with paper towels. Season both sides evenly with coarse salt and black pepper using the TempPro Electric Salt & Pepper Grinders. Insert the two probes of the TempPro TP20B Wireless Meat Thermometer into the thickest part of the steak and into the chicken breast, respectively. Set your desired target temperatures on the TempPro TP20B, e.g., 130°F-135°F for medium-rare steak; 165°F for poultry.
3
Pan-Sear the Steak & Chicken: Heat a tablespoon of oil in a skillet over medium-high heat until shimmeringly hot. Place both the steak and chicken breast into the skillet. Sear, flipping occasionally, until the TempPro TP20B's alarm alerts you that both meats have reached their target temperatures. Remove the meat from the pan, carefully pull out the probes, and let the meats rest for 5 minutes. Slice both the steak and chicken into bite-sized strips.
4
Prep Fresh Toppings: While the meat rests, dice the avocado, tomato, and red onion into small cubes. Combine them in a small bowl to make a fresh pico-style salsa.
5
Assemble the Loaded Sweet Potatoes: Take the baked sweet potatoes out of the oven. Use a fork to gently mash and fluff the flesh inside each skin. Microplane a generous dusting of Parmesan cheese over the mashed sweet potato base. Top one half with sliced pan-seared steak and the other half with sliced chicken breast. Spoon the diced avocado, tomato, and onion mix over top. Add a dollop of ricotta or cream cheese to each loaded sweet potato. Finish with a light sprinkle of chili flakes for a gentle kick, and enjoy!
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