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
Servings: 4 servings
- 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
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