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5 from 9 votes

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


  • 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


  • 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. 


Serving: 1serving | Calories: 509kcal | Carbohydrates: 36g | Protein: 26g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 1028mg | Potassium: 915mg | Fiber: 7g | Sugar: 10g | Vitamin A: 18215IU | Vitamin C: 21.8mg | Calcium: 113mg | Iron: 3.2mg