15 Easy Whole 30 Dinner Recipes with Chicken

Lemon Herb Chicken with Asparagus

This vibrant and zesty dish is a perfect midweek meal that is both delicious and compliant with the Whole 30 program.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 bunch asparagus, trimmed
• 2 lemons, juiced and zested
• 3 tablespoons olive oil
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking method:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix lemon juice, zest, olive oil, garlic powder, oregano, salt, and pepper.
3. Brush chicken breasts with the lemon mixture and place them on a baking sheet.
4. Arrange asparagus around the chicken, drizzling the remaining mixture over the top.
5. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
6. Serve hot, garnished with extra lemon zest if desired.

Coconut Curry Chicken with Cauliflower Rice

This tropical-inspired curry is packed with flavor and pairs perfectly with the lightness of cauliflower rice.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 head cauliflower, riced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 tablespoons coconut oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking method:

1. Heat coconut oil in a large skillet over medium heat, add onion and garlic, sauté until translucent.
2. Add curry paste and cook for 1 minute until fragrant.
3. Stir in coconut milk and bring to a simmer.
4. Add chicken thighs, cover, and cook for 15-20 minutes until cooked through.
5. Meanwhile, sauté cauliflower rice in a separate pan with a pinch of salt until tender.
6. Serve curry over cauliflower rice, garnished with fresh cilantro.

Balsamic Glazed Chicken with Brussels Sprouts

A savory and tangy dish that brings out the best flavors of chicken and Brussels sprouts with a balsamic reduction.

Ingredients:

• 4 chicken thighs, bone-in
• 1 pound Brussels sprouts, halved
• 1/4 cup balsamic vinegar
• 2 tablespoons honey (optional for Whole 30)
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 425°F (220°C).
2. Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper, and spread on a baking sheet.
3. In a small saucepan, reduce balsamic vinegar and honey over low heat until thickened.
4. Heat remaining oil in a skillet and sear chicken thighs until golden.
5. Place chicken on the baking sheet with Brussels sprouts, brushing with balsamic glaze.
6. Roast for 25-30 minutes until chicken is cooked through and sprouts are crispy.

Spicy Chicken Stir-Fry with Bell Peppers

This spicy stir-fry is a quick and easy dish that packs a punch and is loaded with colorful vegetables.

Ingredients:

• 2 chicken breasts, sliced thinly
• 3 bell peppers, assorted colors, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 2 tablespoons coconut aminos
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large pan over medium-high heat.
2. Add chicken slices and cook until lightly browned.
3. Add bell peppers, onion, and seasonings, stir-fry for 5 minutes.
4. Pour in coconut aminos and stir to combine.
5. Cook until vegetables are tender and chicken is thoroughly cooked.
6. Serve immediately with extra red pepper flakes if desired.

Garlic Rosemary Chicken with Zucchini Noodles

A fragrant dish that combines garlic and rosemary with tender chicken and refreshing zucchini noodles.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 zucchinis, spiralized
• 3 cloves garlic, minced
• 2 teaspoons dried rosemary
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Season chicken with salt, pepper, and rosemary.
2. Heat olive oil in a skillet, add chicken, and cook until browned on both sides.
3. Remove chicken from skillet and set aside.
4. In the same skillet, add garlic and zucchini noodles, cooking until just tender.
5. Return chicken to the skillet, cover, and cook for an additional 5 minutes.
6. Serve the chicken over zucchini noodles, garnished with fresh rosemary.

Chicken Fajita Lettuce Wraps

A healthy twist on a classic, these chicken fajita wraps are fresh, flavorful, and perfect for a quick lunch or dinner.

Ingredients:

• 2 chicken breasts, cut into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon paprika
• Lettuce leaves for wrapping
• Salt and pepper to taste

Cooking method:

1. In a bowl, toss chicken with olive oil, cumin, paprika, salt, and pepper.
2. Heat a skillet over medium heat and cook chicken until golden.
3. Add bell peppers and onion, stir-frying until vegetables are tender.
4. Serve in lettuce leaves, wrapping them around the filling.

Chicken Avocado Salad with Lime Dressing

This refreshing salad combines creamy avocado with grilled chicken and a zesty lime dressing for a satisfying meal.

Ingredients:

• 2 grilled chicken breasts, sliced
• 1 avocado, diced
• 1 cucumber, sliced
• 1 pint cherry tomatoes, halved
• Juice of 2 limes
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking method:

1. In a large bowl, combine grilled chicken, avocado, cucumber, and cherry tomatoes.
2. Whisk together lime juice, olive oil, salt, and pepper.
3. Pour dressing over salad ingredients and toss to combine.
4. Garnish with fresh basil leaves before serving.

Chicken Mushroom Skillet

A hearty one-pan meal featuring juicy chicken and earthy mushrooms in a savory balsamic sauce.

Ingredients:

• 4 chicken thighs, bone-in
• 8 oz mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Season chicken with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat, sear chicken thighs until golden.
3. Remove chicken, add mushrooms, onion, and garlic to the same skillet, sauté until softened.
4. Return chicken to the skillet, add balsamic vinegar, cover, and simmer for 20 minutes.
5. Serve hot with sauce spooned over the chicken.

Teriyaki Chicken with Broccoli

This Whole 30-friendly version of teriyaki chicken is sweetened naturally and pairs perfectly with crisp broccoli.

Ingredients:

• 4 chicken thighs, boneless
• 1 head broccoli, florets
• 1/4 cup coconut aminos
• 2 tablespoons apple cider vinegar
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 2 tablespoons olive oil

Cooking method:

1. Mix coconut aminos, vinegar, ginger, and garlic in a small bowl.
2. Heat olive oil in a pan and cook chicken thighs until browned.
3. Add broccoli florets and the teriyaki mixture, stir to combine.
4. Cover and simmer for 15 minutes until broccoli is tender and chicken is cooked.
5. Serve with sauce drizzled over the top.

BBQ Chicken Stuffed Sweet Potatoes

A delightful and filling meal where sweet potatoes are loaded with homemade BBQ chicken for a comforting finish.

Ingredients:

• 4 sweet potatoes
• 2 chicken breasts, shredded
• 1/2 cup tomato sauce
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking method:

1. Preheat oven to 400°F (200°C) and bake sweet potatoes for 45 minutes until tender.
2. In a saucepan, combine tomato sauce, vinegar, mustard, olive oil, salt, and pepper, simmer for 10 minutes.
3. Add shredded chicken to the sauce, heating through.
4. Slice open sweet potatoes and stuff with BBQ chicken mixture.
5. Serve warm, garnished with fresh herbs if desired.