Whole30 Chicken in Red Sauce
This Whole30 Chicken in Red Sauce recipe is a vibrant, flavor-packed dish that's as nutritious as it is delicious. Featuring tender, seared chicken thighs simmered to perfection in a rich, aromatic tomato-based sauce infused with garlic, red bell pepper, and warm spices like smoked paprika, cumin, and oregano, this recipe is perfect for Whole30 or paleo enthusiasts. The addition of coconut aminos provides a subtle umami twist, while fresh cilantro and a squeeze of lime brighten the flavors beautifully. Ready in just 50 minutes, this dish is an excellent choice for weeknight dinners or meal prep. Serve it over cauliflower rice or alongside steamed veggies for a wholesome, satisfying meal that's gluten-free, dairy-free, and entirely Whole30-approved.
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Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 large, diced red bell pepper
- 28 ounces canned crushed tomatoes
- 1 cup chicken broth
- 2 tablespoons coconut aminos
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 cut into wedges lime
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Season the chicken thighs with salt and pepper, then add them to the skillet. Sear the chicken for about 4-5 minutes on each side until browned. Remove the chicken and set aside.
In the same skillet, add the diced onion and sauté for about 3 minutes until translucent.
Add the minced garlic and diced red bell pepper and cook for another 2 minutes until the pepper has softened slightly.
Stir in the canned crushed tomatoes, chicken broth, coconut aminos, dried oregano, cumin, and smoked paprika.
Bring the sauce to a simmer, then return the chicken thighs to the skillet, nestling them into the sauce.
Cover the skillet and reduce the heat to low. Allow the chicken to simmer in the sauce for about 25 minutes, stirring occasionally, until the chicken is cooked through and tender.
Remove the skillet from heat and sprinkle with chopped cilantro.
Serve the chicken hot, garnished with lime wedges on the side.
Nutrition Facts
Calories |
2070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.2 g | 136% | |
| Saturated Fat | 25.0 g | 125% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 5065 mg | 220% | |
| Total Carbohydrate | 85.3 g | 31% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 52.5 g | ||
| Protein | 195.3 g | 391% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 412 mg | 32% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5226 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
