Whole30 Panang Chicken

Dive into the bold, aromatic flavors of this Whole30 Panang Chicken, a healthy twist on the classic Thai-inspired dish! Tender, bite-sized chicken thighs are seared to perfection and simmered in a rich, creamy sauce made with Panang curry paste, full-fat coconut milk, and a medley of fresh vegetables like red bell peppers, broccoli, and carrots. Infused with garlic, lime juice, and a splash of fish sauce, this dish is bursting with creamy, tangy, and savory notes. Finished with fresh basil and cilantro for a fragrant touch, this one-skillet recipe is perfect for busy weeknights. Completely dairy-free, gluten-free, and Whole30-approved, it’s a fulfilling meal that pairs beautifully with cauliflower rice for a wholesome, satisfying dinner.

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs, boneless and skinless
• 2 tbsp Coconut oil
• 1 medium Red bell pepper, thinly sliced
• 2 cups Broccoli florets
• 1 large Carrot, julienned
• 1 medium Onion, thinly sliced
• 3 cloves Garlic, minced
• 2 tbsp Panang curry paste
• 1 can (14 oz) Full-fat coconut milk
• 0.5 cup Chicken broth
• 2 tbsp Fish sauce
• 1 tbsp Lime juice
• 0.25 cup Fresh basil leaves, chopped
• 0 to taste Salt and pepper
• 0.25 cup Cilantro, chopped

Directions

Step 1

Cut the chicken thighs into bite-sized pieces and season with a pinch of salt and pepper.

Step 2

Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, add the remaining 1 tablespoon of coconut oil. Add the sliced onion and sauté for 2-3 minutes until translucent.

Step 4

Add the minced garlic, red bell pepper, broccoli, and carrot to the skillet. Cook for an additional 3-4 minutes until the vegetables are slightly tender.

Step 5

Stir in the Panang curry paste and cook for 1 minute until fragrant.

Step 6

Pour in the coconut milk and chicken broth, stirring to combine. Let the mixture simmer for 5 minutes to thicken slightly.

Step 7

Return the chicken to the skillet, ensuring it is well-coated with the sauce. Simmer for an additional 5 minutes to allow the flavors to meld.

Step 8

Stir in the fish sauce, lime juice, and fresh basil. Taste and adjust seasoning with salt and pepper as needed.

Step 9

Serve hot, garnished with chopped cilantro. Enjoy your Whole30 Panang Chicken!

Nutrition Facts

Serving size	(1758.8g)

Amount per serving	% Daily Value*
Calories	2452.7

Total Fat 181.1g	0%
Saturated Fat 126.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 567.0mg	0%
Sodium 4330.0mg	0%
Total Carbohydrate 79.2g	0%
Dietary Fiber 25.1g	0%
Total Sugars 36.6g
Protein 144.8g	0%

Vitamin D 0IU	0%
Calcium 419.4mg	0%
Iron 24.8mg	0%
Potassium 3532.0mg	0%

*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.

Source of Calories

Fat: 64.5%

Protein: 22.9%

Carbs: 12.5%