Whole30 Sweet Chilli Chicken
Savor a flavorful and wholesome meal with this Whole30 Sweet Chilli Chicken recipe, a perfect balance of sweet, savory, and spicy that fits seamlessly into your Whole30 or paleo lifestyle. Tender, juicy chicken thighs are seared to perfection before being simmered in a vibrant homemade sweet chilli sauce made with coconut aminos, freshly squeezed orange juice, and a kick of red pepper flakes. The dish is packed with natural, wholesome ingredients like garlic, ginger, and tomato paste, making it both healthy and delicious. Ready in just 35 minutes, this quick and easy recipe is perfect for weeknight dinners. Serve it with cauliflower rice or steamed veggies for a complete and satisfying Whole30-approved meal that will leave your taste buds delighted.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (boneless, skinless)
- 3 tablespoons Coconut aminos
- 2 tablespoons Rice vinegar
- 0.5 teaspoons Red pepper flakes
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 tablespoons Tomato paste
- 0.25 cups Orange juice (freshly squeezed)
- 2 tablespoons Avocado oil
- 2 stalks Green onions (sliced thinly for garnish)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Pat the chicken thighs dry with a paper towel, then season both sides with salt and black pepper.
In a small mixing bowl, combine coconut aminos, rice vinegar, red pepper flakes, minced garlic, grated ginger, tomato paste, and freshly squeezed orange juice. Whisk until well blended to form the sweet chilli sauce.
Heat a large skillet over medium-high heat. Add the avocado oil and swirl the pan to coat the surface evenly.
Place the chicken thighs in the skillet and sear for 3-4 minutes on each side until golden brown. Work in batches if necessary to avoid overcrowding the pan.
Reduce the heat to medium and pour the prepared sweet chilli sauce over the chicken.
Simmer the chicken in the sauce for 10-12 minutes, flipping once halfway through, until the chicken is fully cooked and the sauce has thickened slightly.
Remove the skillet from heat, transfer the chicken to a serving plate, and spoon extra sauce from the skillet over the top.
Garnish with sliced green onions and serve immediately. Pair with cauliflower rice or steamed vegetables for a complete Whole30 meal.
Nutrition Facts
Calories |
221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.4 g | 12% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 527 mg | 23% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 0.7 g | 3% | |
| Total Sugars | 4.9 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 340 mg | 7% | |
*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.
