Whole30 Seaweed Chicken
Elevate your Whole30 journey with this flavorful and nutritious Whole30 Seaweed Chicken recipe! Juicy chicken breasts are marinated in a savory blend of coconut aminos, garlic, and ground ginger, then wrapped in nutrient-rich nori seaweed for a delightful umami-packed twist. Lightly seared for a crispy exterior and oven-baked to perfection, this dish is as healthy as it is satisfying. With just 40 minutes from prep to plate, it’s an easy and creative way to enjoy clean eating without sacrificing flavor. Garnished with vibrant green onions, this paleo, gluten-free, and dairy-free meal is perfect for weeknight dinners or meal prep. Ideal for anyone following Whole30 or looking to add a healthy, Asian-inspired recipe to their repertoire!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 4 pieces Dried nori seaweed sheets
- 0.25 cup Coconut aminos
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground ginger
- 2 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped green onions
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix together coconut aminos, garlic powder, onion powder, ground ginger, salt, and black pepper to create a marinade.
Place each chicken breast between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin until they are about 1/2 inch thick.
Brush the prepared marinade over both sides of the chicken breasts, ensuring they are evenly coated.
Wrap each chicken breast with a nori sheet, folding the ends underneath to secure the seaweed.
Heat olive oil in a large oven-proof skillet over medium heat.
Place the wrapped chicken breasts seam-side down in the skillet and sear for about 2 minutes on each side until the nori is crisp and slightly browned.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and allow the chicken to rest for 5 minutes.
Garnish with chopped green onions before serving.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.3 g | 68% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 572 mg | 191% | |
| Sodium | 2858 mg | 124% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 12.0 g | ||
| Protein | 218.6 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 127 mg | 10% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 277 mg | 6% | |
*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.
