Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

Sheet pan dinners… Let’s file this under: things I wish I had known about waaaay earlier. When it comes to cooking, I’m all about making simple and easy recipes and bonus if they create very little dishes to do afterwards. So when I learned about sheet pan meals, I instantly had to join in on this cooking trend.

Thai Green Curry Paleo Sheet Pan Chicken & Vegetables Recipe

Name: Thai Green Curry Paleo Sheet Pan Chicken and Vegetables
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1.5-2 lb chicken (I recommend thighs or drumsticks); Sea salt (to taste); 1 lb sweet potatoes (about 2 medium) (cubed); 1 lb green beans; 1 red onion (sliced); Optional: Fresh basil or cilantro, chopped (for garnish); 3 tbsp avocado oil; 2 tbsp Thai green curry paste; 2 tbsp fish sauce; 2 tbsp coconut aminos; 3 cloves garlic (minced); 1 inch ginger (minced); 1/8 tsp ground black pepper

There’s nothing I don’t love about throwing a bunch of things in one pan and roasting the heck out of them to have a complete meal ready to eat. And I’m sure my husband, the dishwasher of the house, do not mind it either. While simple to make, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables pack a ton of flavor and they are delicious as leftovers as well.

Switch Up the Veggies!

I used some of my favorite vegetables, but you can switch them up with whatever you have on hand. I think cauliflower, potatoes, broccoli, asparagus, and brussels sprouts are some other great options for this recipe.

If you are looking for a easy dinner to cook up that’s healthy, easy, and Whole30-compliant, these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables are a delicious option you can add do your weekly rotation. I also love how customizable this dish is with whatever veggies or cut of chicken you have on hand. Hope you enjoy this yummy recipe as much as we did!

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5 from 1 vote

Thai Green Curry Paleo Sheet Pan Chicken and Vegetables

Healthy, Whole30 dinner has never been easier with these Thai Green Curry Paleo Sheet Pan Chicken & Vegetables. So simple to make and clean up is a breeze!

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Main Course

Servings: 4 servings

Calories: 509kcal

Author: Jean Choi

Ingredients

1.5-2 lb chicken I recommend thighs or drumsticks
Sea salt to taste
1 lb sweet potatoes (about 2 medium) cubed
1 lb green beans
1 red onion sliced
Optional: Fresh basil or cilantro, chopped for garnish

Thai Green Curry Sauce

3 tbsp avocado oil
2 tbsp Thai green curry paste
2 tbsp fish sauce
2 tbsp coconut aminos
3 cloves garlic minced
1 inch ginger minced
1/8 tsp ground black pepper

Instructions

Preheat oven to 450 degrees F, and grease a baking sheet or line it with parchment paper.
Sprinkle the chicken with sea salt evenly.
Whisk together all the ingredients for the Thai Green Curry Sauce.
In a large bowl, combine chicken, sweet potatoes, green beans, and onion. Pour in the Thai Green Curry Sauce and toss until well combined.
Transfer the sauce coated chicken and vegetables to the baking sheet and lay them out in an even layer.
Bake for 40-45 minutes, turning the the pan half way through, until the sweet potatoes are soft and the chicken is cooked through.

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