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!
Servings: 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
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.
Nutrition
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