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Whole30 Sticky Asian Chicken Thighs & Spicy Green Beans: Paleo, GF Meal Prep

This Whole30 Asian chicken thighs and spicy green beans recipe is ideal for a lunch meal prep recipe, or a healthy, paleo weeknight dinner. The sticky Asian marinade is full of flavor and so easy to prepare. With the green bean side, you’ll have a low carb and delicious meal in under 30 minutes!

  • Author: Bailey
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: Serves 4 1x
  • Category: Chicken
  • Method: Skillet
  • Cuisine: American

Ingredients

For the Chicken

  • 2.5 lbs boneless, skinless chicken thighs (8 thighs)
  • 1/3 cup coconut aminos
  • 1 tbsp toasted sesame oil
  • 1 tbsp red wine vinegar
  • 1 tbsp minced garlic
  • 1/2 tbsp minced ginger
  • 2 tsp onion powder
  • 1/2 tsp Chinese 5 Spice Powder
  • 1/2 tsp salt
  • Optional to garnish: green onion, sesame seeds

For the Green Beans:

  • 1 lb fresh green beans
  • 12 tsp red pepper chili flakes (adjust to spice level preference)
  • 1/2 tsp mustard powder
  • 1/2 tsp salt

Instructions

  1. In a large bowl, combine all of the ingredients for the chicken and marinade and coat the chicken well. Set aside and marinate for at least 30 minutes, or overnight
  2. Then, in a large skillet over medium-high heat, heat 1 tbsp cooking oil and then transfer the chicken and marinade into the skillet, placing the chicken thighs flat side down
  3. Let cook without disturbing for 5 minutes and then flip. Cook for another 5-8 minutes on that side, and then flip once more. Reduce the heat a bit. The sauce should be thicker at this point. Use your tongs or spatula to move the thighs around to coat them in the remaining sauce thats in the pan during the last few minutes of cooking. Once cooked through, remove from heat
  4. In the same skillet, add another tbsp of cooking oil and stir in with the remainder of the sauce that was left in the skillet to incorporate. Then add in the green beans, tossing them in the pan with the salt, mustard powder and red pepper flakes. Cook them until they reach your desired softness, tossing/stirring frequently. 3 minutes for crisp/blistered, and up to 10 for very soft. Add additional oil if needed while cooking
  5. Portion the chicken thighs and green beans into your Ello Duraglass Meal Prep Containers, and place in the fridge when cooled, for up to 4 days

Nutrition Facts:

  • Serving Size: 4
  • Calories: 393
  • Fat: 18.5 g
  • Carbohydrates: 9.1 g
  • Fiber: .5 g
  • Protein: 45.6 g