Whole30 Thai Peanut Chicken

Savor the bold and nourishing flavors of Whole30 Thai Peanut Chicken, a healthy twist on a beloved classic that's entirely grain-free, dairy-free, and packed with satisfying protein. Perfectly seared chicken thighs are bathed in a creamy, savory sauce crafted from coconut aminos, unsweetened almond butter, and rich coconut milk, accentuated with notes of fresh lime juice, garlic, ginger, and Whole30-compliant red curry paste. Served over tender zucchini noodles, this dish is a wholesome low-carb delight, ideal for anyone following Whole30 or paleo lifestyles. Garnish with fresh cilantro, green onions, and a hint of crushed red pepper for a vibrant, restaurant-quality finish that’s ready in just 35 minutes. Indulge in this effortless, weeknight-friendly recipe that combines exotic Thai-inspired flavors with clean-eating essentials!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 lb Chicken thighs (boneless, skinless)
• 0.25 cup Coconut aminos
• 0.25 cup Almond butter (unsweetened)
• 0.25 cup Coconut milk (full-fat, canned)
• 2 tbsp Lime juice (freshly squeezed)
• 3 cloves Garlic (minced)
• 1 tsp Ginger (grated)
• 1 tbsp Red curry paste (Whole30-compliant)
• 2 tbsp Avocado oil
• 2 stalks Green onions (thinly sliced, for garnish)
• 0.25 cup Cilantro (chopped, for garnish)
• 0.25 tsp Crushed red pepper flakes (optional, for spice)
• 4 cups Zucchini noodles (or other spiralized vegetable noodles)
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Directions

Step 1

Pat the chicken thighs dry with paper towels and season both sides with salt and black pepper.

Step 2

In a large skillet, heat the avocado oil over medium heat. Add the chicken thighs and cook for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.

Step 3

In the same skillet, reduce the heat to medium-low. Add the minced garlic and grated ginger, sautéing for 30-60 seconds until fragrant.

Step 4

Add the coconut aminos, unsweetened almond butter, coconut milk, lime juice, and red curry paste to the skillet. Whisk together until smooth and combined.

Step 5

Return the chicken thighs to the skillet, spooning the sauce over the chicken. Cover the skillet and simmer on low heat for 10-12 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 6

While the chicken simmers, prepare the zucchini noodles. If using store-bought spiralized noodles, pat them dry to remove excess moisture.

Step 7

Heat a separate skillet over medium heat and sauté the zucchini noodles for 2-3 minutes, just until tender but still crisp. Be careful not to overcook.

Step 8

Serve the chicken over the zucchini noodles, spooning extra sauce over the top.

Step 9

Garnish with sliced green onions, chopped cilantro, and optional crushed red pepper flakes for added heat.

Nutrition Facts

Serving size	(1730.5g)

Amount per serving	% Daily Value*
Calories	2030.4

Total Fat 130.3g	0%
Saturated Fat 33.9g	0%
Polyunsaturated Fat g
Cholesterol 494.4mg	0%
Sodium 3030.8mg	0%
Total Carbohydrate 84.3g	0%
Dietary Fiber 23.7g	0%
Total Sugars 49.0g
Protein 151.2g	0%

Vitamin D 0IU	0%
Calcium 507.6mg	0%
Iron 14.6mg	0%
Potassium 5065.3mg	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: 55.5%

Protein: 28.6%

Carbs: 15.9%