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–+ servings

Hawaiian Chicken Sheet Pan Meal (Whole30, Paleo, Low Carb)

A delicious and healthy sheet pan meal featuring marinated chicken, colorful vegetables, and a tropical twist, perfect for Whole30, Paleo, and low-carb diets.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Hawaiian
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Marinade
  • 4 pieces boneless, skinless chicken thighs or breasts
  • 1/4 cup coconut aminos for a soy sauce alternative
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons fresh ginger grated
  • 2 cloves garlic minced
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
Vegetables
  • 1 medium red bell pepper sliced
  • 1 medium yellow bell pepper sliced
  • 1 medium zucchini sliced
  • 1 medium red onion sliced
  • 1 cup snap peas trimmed
Toppings
  • 1/4 cup fresh cilantro chopped
  • 1 medium lime cut into wedges for serving

Method
 

Marinate Chicken
  1. In a mixing bowl, combine coconut aminos, olive oil, ginger, garlic, salt, and pepper. Add chicken and coat well. Marinate for at least 15 minutes.
  2. Preheat the oven to 400°F (200°C).
Prepare Vegetables
  1. On a sheet pan, arrange the sliced bell peppers, zucchini, red onion, and snap peas. Drizzle with olive oil and season with salt and pepper. Toss to coat.
Bake
  1. Place the marinated chicken on top of the vegetables on the sheet pan.
  2. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
Serve
  1. Remove from the oven and let cool slightly. Garnish with fresh cilantro and lime wedges before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gFiber: 4gSugar: 5g

Notes

This dish can be customized with your favorite vegetables. Ensure all ingredients are Whole30 compliant if following that diet.

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