This sheet pan pork tenderloin is packed with hearty protein, roasted vegetables, and minimal cleanup. The sweet and tangy balsamic marinade gives the dish a bold flavor everyone loves. 

Pork Tenderloin Sheet Pan Dinner

If you have made a sheet pan meal before, you know how easy they are. This no-fuss meal has minimal cleanup with tons of flavor. With a little preparation, the oven does the rest of the work to create a satisfying meal. The pork turns out tender and juicy, and the veggies soak up all that sweet and tangy balsamic goodness. It’s a weeknight dinner that my family never gets tired of.

Ingredients, Substitutions, and Estimated Cost:

Recipe Cost: $13.20

Per Serving Cost: $1.65

Here is everything you need to make this pork tenderloin recipe, along with some simple substitution recommendations.

• 1 ½ pounds pork tenderloin – Juicy protein that soaks up the marinade. Substitute boneless pork chops or chicken breasts. But you may need to adjust the cooking time.
• 1 small yellow onion, large chopped – Adds a sweet flavor that caramelizes while roasting. Use a red onion as an alternative.
• 2 cups yellow potatoes – Provides a creamy texture to the dish. You can also use russet or red potatoes. 
• 2 large carrots – Gives a natural sweetness. Use parsnips or sweet potatoes if you do not have carrots. 
• 1 pound bundle of asparagus – Try green beans if you do not have asparagus. 
• ⅓ cup parsley – Add a fresh finish to the dish. Use cilantro as an alternative. 
• 2 Tablespoons olive oil – Helps roast the veggies. You can use avocado oil instead of olive oil. 
• ¼ cup honey – The honey adds more sweetness to the dish. Use maple syrup as a substitution. 
• 3 Tablespoons balsamic vinegar – Adds a tangy taste to the marinade that helps balance the sweetness of the other ingredients. 
• 2 teaspoons Dijon mustard – Deepens the flavor of the marinade. You can use regular mustard for a slightly different taste. 
• 2 cloves garlic – Adds depth to the overall flavor. Use ½ teaspoon of garlic powder instead of fresh. 
• 1 teaspoon salt and pepper – Enhances the overall flavor of the dish.

The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.

How To Make Sheet Pan Pork Tenderloin

To make this recipe, add the pork and vegetables to the tinfoil boats, brush the marinade over them, and bake. Let me show you how.

1. Prep the Pan – Lightly coat a large baking sheet with non-stick spray.
2. Create a Foil Boat for the Pork – Tear a sheet of foil and form a shallow “boat” on one side of the pan. This helps keep the pork tender and contains the juices. Spray the inside of the foil with non-stick spray.
3. Season the Pork – Place the pork tenderloin into the foil boat. Sprinkle it with salt and pepper on all sides.
   
4. Add the Vegetables – Spread the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus across the other half of the baking sheet. Season them lightly with salt and pepper.
5. Make the Marinade – In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until smooth and well combined.
6. Coat Pork and Vegetables – Drizzle the marinade over the pork and vegetables. Gently toss the vegetables to ensure they’re evenly coated in the marinade. 
   
7. Roast the Sheet Pan Meal – Bake for 40 to 45 minutes in a preheated 425°F oven, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and golden.
8. Rest and Garnish – Let the pork rest for a few minutes before slicing. Top everything with chopped parsley and a drizzle of balsamic glaze just before serving. 
   

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Sheet Pan Pork Tenderloin

This one-pan meal combines hearty protein and perfectly roasted vegetables with a sweet and tangy balsamic marinade. The easy dish has a crowd-pleasing flavor perfect for busy weeknights.

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 226kcal

Author Jillian

Cost $13.20

Equipment

• Sheet pan
• Cutting board
• Chef’s knife
• Mixing bowl
• Whisk
• Pastry brush

Ingredients

INGREDIENTS:

• 1 ½ lbs pork tenderloin
• 1 small yellow onion large chopped
• 2 cups yellow potatoes cut into fourths
• 2 large carrots sliced
• 1 bundle of asparagus
• ⅓ cup parsley chopped
• 2 Tablespoons olive oil
• ¼ cup honey
• 3 Tablespoons balsamic vinegar
• 2 teaspoons Dijon mustard
• 2 cloves garlic minced
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• chopped parsley
• balsamic glaze

US Customary – Metric

Instructions

• Start by preheating your oven to 425°F. Lightly coat a large baking sheet with non-stick cooking spray.
• Tear off a piece of foil and shape it into a shallow “boat” on one side of the baking sheet. This will help keep the pork tenderloin juicy and contain the marinade. Lightly spray the foil with non-stick spray as well.
• Place the pork tenderloin into the foil boat and season it with salt and pepper.
• On the other side of the baking sheet, spread out the chopped onion, quartered potatoes, sliced carrots, and trimmed asparagus. Sprinkle them with a bit of salt and pepper.
• In a small bowl, whisk together the olive oil, honey, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper until thoroughly combined.
• Pour or brush the marinade over both the pork and the vegetables, gently tossing the vegetables to ensure they’re well-coated.
• Place the baking sheet in the oven and roast for 40 to 45 minutes, or until the pork reaches an internal temperature of 165°F and the vegetables are tender and caramelized.
• Remove the pork from the oven and let it rest for a few minutes. Sprinkle chopped fresh parsley over everything and drizzle with balsamic glaze before serving.

Notes

Below are storage, reheating, and make-ahead tips. 

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze cooked pork and vegetables in a freezer-safe container for up to 2 months.

Reheat: Warm in a 350°F oven for about 15 minutes or until heated through.

Make-ahead: You can prep the vegetables and marinate the pork a day in advance. Store separately in the fridge.

Nutrition

Serving: 1.66cup | Calories: 226kcal | Carbohydrates: 22g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 55mg | Sodium: 657mg | Potassium: 659mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2777IU | Vitamin C: 16mg | Calcium: 28mg | Iron: 2mg

Sheet Pan Pork Tenderloin Recipe FAQs

More Sheet Pan Dinners:

• Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Sausage and Veggies
• Sheet Pan Chicken Tacos

Posh Plate - Healthy Feel-Good Recipes

Finger-licking, lip-smacking, best-ever baked harissa wings! They’re bold, spicy, and utterly addictive. They’re your new favorite way to elevate your wing game!

This recipe makes four servings and costs approximately $7.81 to make. That’s just $1.96 per serving.

Harissa Wings

Let’s talk about serving up these delightful harissa wings. Picture this: you’ve got your platter all set, these glistening wings front and center, just waiting to be devoured.

Whether you’re hosting a casual get-together or having a cozy night in, these Harissa Wings will steal the show. Just imagine those crispy, golden wings, all dressed up in a luscious coat of red pepper paste, a dash of olive oil, and a symphony of spices – cayenne for a little kick, garlic powder, ground cumin, dried mint, oregano, and even a touch of smoky paprika and fennel to add that extra oomph.

And here’s the secret ingredient – a drizzle of pure maple syrup and a zingy squeeze of lemon juice to tie it all together. These wings are begging to be the life of your party, whether it’s a laid-back gathering or a cozy night in. So, take a bite, and let the flavors dance on your taste buds – it’s like a little party in your mouth!

How To Make Harissa Wings

*For complete recipe instructions, see the recipe card below.

1. Prepare the wings by rinsing them under cold water, and pat dry with paper towels for crispiness.
2. Mix hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl. Mix to form a paste. Taste and season with salt.
3. Add wings to the paste, massaging for 2-3 minutes.
4. Cover the bowl with a lid or plastic wrap. Refrigerate for 2-24 hours.
5. When ready, arrange the wings spaced out on a baking sheet. Bake at 400°F for 25-30 minutes until they reach 165°F internally.
6. Serve with your preferred dip.

Recipe Variations and Substitutions

• Citrus Variations: Replace the lemon juice with lime or orange juice for a different citrusy flavor profile.
• Extra Heat: Increase the cayenne or add a finely chopped fresh chili for an extra spicy kick.
• Tahini Creaminess: Mix tahini into the harissa paste for a creamy and nutty flavor addition.
• Nutty Crunch: Incorporate crushed nuts, such as almonds or cashews, into the paste for added texture and richness.
• Vegetarian Option: Substitute the wings with cauliflower florets for a vegetarian version of harissa-spiced cauliflower. 

More Chicken Recipe

• Easy Baked Chicken and Zucchini Recipe
• Chinese Chicken and Broccoli
• Greek Chicken with Lemon and Feta
• Quinoa Chicken Soup
• Gluten-Free Chicken Meatballs
• Chicken Shawarma Collard Wraps with Yogurt Dill Sauce
• Sheet Pan Chicken and Vegetables
• Ginger Chicken Skewers

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5 from 6 votes

Harissa Chicken Wings

Finger-licking, lip-smacking, best ever Harissa Chicken Wings! Made with red pepper paste, spices, and the perfect amount of sweetness. Marinate them overnight for the best result.

Course Main Dish

Cuisine American

Keyword chicken wings, paleo

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 45 minutes minutes

Servings 4 people

Calories 262kcal

Author Jillian

Cost $7.81

Equipment

• Mixing bowl
• Measuring spoons
• mixing spoon
• Baking sheet

Ingredients

• 1.5 lb wings
• 2 tbsp red pepper paste
• 1 tbsp olive oil
• ¼ tsp cayenne
• ½ tsp garlic powder
• ½ tsp cumin
• ½ tsp dried mint
• ½ tsp dried oregano
• ¼ tsp smoked paprika
• ⅛ tsp fennel powder
• Generous pinch of salt depending on how salty the pepper paste is
• Pepper to taste
• 1 tbsp pure maple syrup
• 2 tbsp lemon juice

US Customary – Metric

Instructions

PREP WINGS:

• Wash the wings well with cold water. Dry each wing with a paper towel. This will ensure each wing will get nice and crispy.

MAKE HARISSA PASTE:

• Add the hot pepper paste, olive oil, garlic powder, cumin, mint, oregano, paprika, fennel powder, maple syrup, lemon juice, salt, and pepper in a large mixing bowl.
• Mix well until a thick paste/sauce forms. Season with salt to taste. It should be pungent.

COAT WINGS:

• Add the wings to the paste.
• Massage for 2-3 minutes.

CHILL WINGS:

• Cover the bowl with a lid or plastic wrap.
• Chill in the fridge for two hours or up to 24 hours.

BAKE WINGS:

• Move the oven rack to the middle position.
• Preheat oven to 400℉.
• Transfer the wings to a nonstick baking sheet or line a sheet pan with parchment paper when ready.
• Place each wing about ½ inch apart. If you place them too close, they will steam and not be crispy.
• Bake for 25-30 minutes or until the internal temperature reaches 165℉.
• Enjoy with your favorite dipping sauce.

Notes

• If you use a dark sheet pan, lower the heat to 375°F and continue to bake for 25-30 minutes or until internal temperature reaches 165°F. 
• I used Turkish Hot red pepper paste. Feel free to use sweet red pepper paste and add Cheyenne pepper (add the desired amount). 

Nutrition

Serving: 0.25pound | Calories: 262kcal | Carbohydrates: 7g | Protein: 17g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 70mg | Potassium: 212mg | Fiber: 1g | Sugar: 4g | Vitamin A: 279IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

For more Mediterranean-inspired dishes, try my Mediterranean Egg Sandwich and Mediterranean Marinated Tomatoes.

Move over beef; there is a new star in town that helps take stew to a new level. This Mediterranean Lamb Stew is full of nutritious, hearty, bold flavors that are perfect for a cold night. In addition, the stew is made in one pot, making it the perfect weeknight meal. Mediterranean Lamb Stew is a rich stew full of warm spices and tender lamb. The flavors complement each other nicely, creating a comforting meal any time of the year. This lamb stew is amazing with a squirt of lemon juice right at the end.

Why You Will Love This Lamb Stew

There is something especially comforting about a pot of lamb stew simmering away on the stove. The broth turns rich and savory as it cooks, the vegetables soften perfectly, and the lamb becomes incredibly tender with every hour. It is the kind of dinner that fills the kitchen with the best smells and makes everyone suddenly very interested in what is cooking.

Lamb gives this stew a deeper flavor than traditional beef stew, with a richness that works beautifully with herbs, garlic, and slow-cooked vegetables. The broth thickens into something hearty enough to scoop up with crusty bread, yet simple enough for a cozy family dinner.

One of the best parts about this lamb stew recipe is that it tastes even better the next day. The flavors continue to develop overnight, making leftovers something to look forward to instead of an afterthought.

Ingredients To Make Mediterranean Lamb Stew

Ingredients and Estimated Cost:

Recipe Cost: $28.06

Per Serving Cost: $4.67

• 2 teaspoons extra virgin olive oil – $0.22
• 2 pounds grass-fed boneless lamb stew meat – $21.96
• 2 teaspoons kosher salt – $0.04
• ¼ teaspoon coarse black pepper – $0.02
• 1 cup onion – $0.62
• 6 cloves garlic – $0.24
• 2 teaspoons cumin – $0.06
• 14.5 ounce can fire roasted tomatoes – $1.24
• 4 cups vegetable broth – $2.03
• ⅓ cup mint – $0.75
• 1 cup parsley – $0.88

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in May 2026.

Best Cut of Lamb for Stew

The best lamb stew starts with the right cut of meat. Lamb shoulder is usually the top choice because it has enough marbling and connective tissue to become tender and flavorful during slow cooking. Lamb leg can work too, though it tends to be leaner.

If your grocery store sells packaged lamb stew meat, it is often cut from the shoulder and works well for this recipe. Bone in lamb adds even more richness to the broth, though boneless lamb is easier to serve.

The key is giving the lamb enough cooking time. Low, steady simmering breaks down the tougher fibers and creates that fall-apart texture that makes stew so satisfying.

A Few Tips for the Best Lamb Stew

• Brown the Lamb Well: Taking a few extra minutes to properly brown the lamb creates a deeper, richer flavor in the broth. Do not overcrowd the pot, or the meat will steam instead of sear.
• Keep the Heat Low: A gentle simmer keeps the lamb tender. Cooking too aggressively can make the meat tough instead of soft and tender.
• Let the Stew Rest Before Serving: Stew thickens slightly as it rests, and the flavors develop further after sitting off the heat for a few minutes.

What to Serve with Lamb Stew

This lamb stew pairs perfectly with warm, crusty bread, mashed potatoes, buttered egg noodles, or a simple green salad. Roasted vegetables or soft dinner rolls work especially well for soaking up every bit of the broth.

Make Ahead Instructions

Lamb stew is an excellent make-ahead dinner because the flavors continue developing as it sits. You can make the stew up to 2 days in advance and refrigerate it until ready to reheat.

If you make this lamb stew recipe, I would love to hear how it turned out for you! Leave a comment below and let me know what you served with it, or save the recipe for your next cozy dinner night.

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4.84 from 12 votes

Lamb Stew

This lamb stew recipe is rich, hearty, and packed with tender lamb and vegetables simmered in a flavorful broth. A cozy dinner recipe perfect for cold nights.

Course Soups & Stews

Cuisine European-American

Keyword lamb, paleo, stew, whole30

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 people

Calories 514kcal

Author Jillian

Cost $28.06

Equipment

• large pot
• measuring spoons and cups
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp extra virgin olive oil
• 2 pounds grass-fed boneless lamb stew meat
• 2 tsp kosher salt
• ¼ tsp coarse black pepper
• 1 cup onion chopped about 1 onion
• 6 cloves of garlic finely chopped
• 2 tsp cumin
• 14.5 oz can fire-roasted tomatoes
• 4 cups vegetable broth about 32 oz or 1 pint
• ⅓ cup finely chopped mint
• 1 cup finely chopped parsley about 1 parsley bunch

FOR SERVING:

• lemon wedges optional

US Customary – Metric

Instructions

• In a pot over medium-high heat, add olive oil, lamb, salt, and pepper. Stir-fry until the meat has browned and caramelized.
  2 tbsp extra virgin olive oil, 2 pounds grass-fed, 2 tsp kosher salt, ¼ tsp coarse black pepper
• Next, lower the heat to medium. Add the onion and garlic. Saute until the onions have softened.
  1 cup onion, 6 cloves of garlic
• Then, add the cumin. Fry until aromatic, about 15 seconds. 
  2 tsp cumin
• When ready, deglaze the pan with fire-roasted tomatoes and vegetable broth.
  14.5 oz can fire-roasted tomatoes, 4 cups vegetable broth
• Garnish with extra chopped mint, parsley, and a wedge of lemon. 
  ⅓ cup finely chopped mint, 1 cup finely chopped parsley
• Mix in the parsley and mint. Partially cover the pot with a lid. Bring to a boil.
• Once a boil is reached, lower to a gentle simmer and continue to cook for 60 minutes or until the lamb is fork-tender.
• Ladle and serve with lemon wedges (optional).
  lemon wedges

Notes

Serve: Serving this soup with lemon wedges is optional, but the acid helps brighten the stew’s flavors. You can keep the stew out for about two hours before it needs to be stored and refrigerated. 

Store: Store the stew in an airtight container in the refrigerator for 4-5 days. 

Freeze: Once cooled, place the lamb stew in a freezer-safe container or zipper-top bag and freeze for up to three months.

Defrost: Defrost at room temperature for 4-5 hours or overnight in the refrigerator.

Reheat: Place the stew in a heavy-bottomed pot over medium heat until warm.

Nutrition

Serving: 2cups | Calories: 514kcal | Carbohydrates: 10g | Protein: 27g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 110mg | Sodium: 1606mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 18mg | Calcium: 83mg | Iron: 4mg

Recipe FAQs

More Paleo Recipes

• Easy Baked Chicken and Zucchini
• Thai Red Curry
• Best Picadillo Recipe
• Pollo Asado
• Creamy Tomato and Carrot Soup  
• Amazing Baked Harissa Chicken Wings

Posh Plate - Healthy Feel-Good Recipes

This Baked Chicken and Zucchini Recipe is easy to make, and everything is baked perfectly in a casserole dish. It’s the ultimate easy dinner for a hungry family.

I love to serve a simple salad with this Chicken and Zucchini dish. Some of my favorites include this Watermelon Feta Salad, Creamy Cucumber and Avocado Salad, and this Simple Arugula Salad.

I’ve been making this Easy Baked Chicken and Zucchini recipe on repeat because it’s just so tasty and practical! All one has to do is chop up the ingredients, add it to a big bowl, add the seasonings, a little olive oil, give it all a toss—and viola! Ready for the oven.

This Chicken and Zucchini Bake is a family-friendly dish that is perfect all summer long when zucchini is in season and plentiful. It comes together quickly with simple spices in a marinade that produces juicy and tender chicken after it is baked to perfection.

Ingredients to Make Baked Chicken and Zucchini

Ingredients and Estimated Cost:

Recipe Cost: $5.90

Per Serving Cost: $1.48

• 1 pound boneless skinless chicken breast – $3.83
• 1 medium onion – $0.62
• 1 zucchini – $0.65
• 2 Tablespoons extra virgin olive oil – $0.16
• 1 teaspoon garlic powder – $0.03
• 1 teaspoon smoked paprika – $0.43
• 1 teaspoon dried oregano – $0.10
• 1 teaspoon cumin – $0.03
• 1 teaspoon sea salt – $0.04
• ¼ teaspoon pepper – $0.01

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Baked Chicken and Zucchini

This recipe is easy to whip together and ready in 40 minutes!

• Make the marinade by mixing the spices, salt, pepper, and olive oil in a large bowl. 
• Next, toss the chicken, onion, and zucchini with the marinade until fully coated. 
  
• For extra flavor, cover the bowl and marinate in the refrigerator for 15 minutes or up to 24 hours.
• Place everything into a baking dish.

• Bake in a preheated 425 degrees F oven for thirty minutes. 
• Finally, serve over quinoa or rice. 
  

***For complete recipe instructions, see the recipe card below. 

Recipe Variations

• Feel free to add additional veggies to the dish, such as corn, summer squash, sweet bell peppers, peas, carrots, and cauliflower.

More Chicken and Poultry Recipes

• Ginger Chicken Skewers
• Gluten-Free Chicken Meatballs
• Chinese Chicken and Broccoli
• Greek Chicken with Lemon and Feta
• Sheet Pan Chicken with Vegetables
• Amazing Baked Harissa Chicken Wings

Did you make this recipe? Don’t forget to leave a comment below and an honest rating. ♡

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4.18 from 552 votes

Easy Baked Chicken and Zucchini Recipe

This Baked Chicken and Zucchini Recipe is easy to make, and everything is baked perfectly in a casserole dish. It's the ultimate easy dinner for a hungry family.

Course dinner

Cuisine American

Keyword chicken, gluten-free, whole30, zucchini

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 238kcal

Author Jillian

Cost $5.90

Equipment

• Cutting board
• Chef’s knife
• Measuring spoons
• Large Bowl
• baking dish

Ingredients

• 1 pound boneless skinless, chicken breast cut into bite-size pieces
• 1 medium-size onion chopped into large pieces similar to the size as the chicken
• 1 zucchini sliced vertically into four large pieces, then chopped into smaller pieces.
• 2 tbsp extra virgin olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp cumin
• 1 tsp sea salt or salt to taste
• ¼ tsp freshly milled pepper or pepper to taste

US Customary – Metric

Instructions

• Preheat the oven to 425°F
• Add the spices, salt, and pepper to a large bowl. Then, add the olive oil and mix everything until a marinade forms. 
• When ready, add the cut-up chicken, onion, and zucchini to the marinade. Next, toss to incorporate the ingredients and seasonings fully. For extra flavor, marinate for 15 minutes or up to 24 hours in the refrigerator.
• Transfer the chicken and veggies to a baking dish and bake it in the oven uncovered at 425°F for 30 minutes. 
• Enjoy while hot and serve with fluffy quinoa or buttery rice. 

Notes

Store leftovers in an air-tight container for up to 3 days. 

Nutrition

Serving: 0.5cup | Calories: 238kcal | Carbohydrates: 6g | Protein: 27g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 71mg | Sodium: 644mg | Potassium: 630mg | Fiber: 1g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg

Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

This creamy Thai Red Curry recipe with chicken and potatoes packs bold flavor, tender veggies, and coconut milk. A quick, comforting one-pan dinner perfect for weeknights! You can use homemade red curry paste or store-bought to make this recipe.

Weeknight Thai Red Curry with Chicken and Potatoes

Thai red curry paste is the base of this dish. My homemade version is filled with ginger, garlic, and lemongrass — one of my most loved ingredients. You are going to love it! One of my favorite elements of this Thai red curry dish is that it’s creamy without using cream. It’s completely dairy-free and gluten-free.

For a warm and total comfort meal at home, make this Thai Red Curry. It is better than your favorite restaurant and can be made with easy-to-find ingredients at your local grocery store. The bold layers of flavor in this dish are so comforting. It is a one-pot dish made with fresh ingredients that are fragrant and creamy, and served over rice.

What’s in Thai Red Curry?

Here are the Thai curry essentials, including simple substitutions.

Base Ingredients:

• 1 tbsp coconut oil or olive oil – Used to sauté and build the base flavors. Coconut oil adds a touch of richness, but olive oil works just fine.
• 1 cup red onion, diced – Adds sweetness and depth once softened. Yellow or white onion also works.
• 1 cup bell peppers, diced – Use any color you like! They add crunch, color, and a touch of natural sweetness.
• ¼ tsp kosher salt + a pinch – Enhances all the savory elements. Start with a pinch early on, then build.

Flavor Powerhouse:

• 2 heaping tbsp Thai red curry paste – This is the heart of the dish. Use my homemade red curry paste recipe for more kick and complexity, or use Thai Kitchen brand for a milder store-bought version. 

Protein and Veg:

• 2 lb boneless skinless chicken breasts, cubed – Keeps the curry lean but hearty. Thighs can be subbed for a richer flavor.
• 2 cups Yukon gold potatoes, diced – A starch that absorbs the curry sauce beautifully. Peeling is optional!

Liquid & Herbs:

• 2 cups water – Helps simmer and tenderize the potatoes while diluting the curry just enough.
• 8 large Thai basil leaves – Adds that signature sweet-peppery Thai flavor. Italian basil works in a pinch, but Thai basil is worth seeking out.
• 13 oz can of coconut milk – The creamy backbone of the dish. Full-fat coconut milk yields the richest curry, but light versions also work depending on your preference.

For Serving:

• Jasmine rice – The fluffy, fragrant classic rice pairing. Basmati or even brown rice can be used as alternatives.
• Lime wedges – A squeeze at the end brightens the whole dish.
• Chopped cilantro – Adds a pop of freshness and color.

Top Tips for the Best Thai Red Curry

Bloom the curry paste in oil to release its full flavor before adding any liquids.

Use full-fat coconut milk for the creamiest result, unless you prefer a lighter texture.

Simmer gently, not boil. This keeps the coconut milk from breaking and gives a silky smooth finish.

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5 from 6 votes

Thai Red Curry Recipe

This Thai Red Curry recipe has the perfect amount of spices, all-white meat, chicken breasts, and veggies. You can use homemade red curry paste or store-bought to make this recipe.

Course dinner

Cuisine Thai

Keyword chicken, curry, dairy-free, thai

Prep Time 15 minutes minutes

45 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 553kcal

Author Jillian

Cost $11.22

Equipment

• large skillet
• Measuring cups and spoons
• Liquid measuring cup
• Cutting board
• Chef’s knife

Ingredients

• 1 tbsp coconut oil or olive oil
• 1 cup red onion small dice
• 1 cup of bell peppers small dice (red, green, yellow, the preference is yours)
• ¼ tsp kosher salt + a pinch
• 2 tbsp heaping Thai red curry paste homemade or Thai Kitchen’s red curry paste
• 2 lb. boneless skinless chicken breasts cut into bite-size pieces (about 2- 3 whole chicken breasts)
• 2 cups Yukon gold potatoes peeling optional, about 1 large potato, medium dice
• 2 cups water
• 8 large leaves of Thai basil or Italian basil
• 13 oz can of coconut milk

FOR SERVING:

• Jasmine rice
• 1-2 limes for garnish cut into wedges
• Cilantro chopped

US Customary – Metric

Instructions

• In a large skillet over medium-high heat, add the oil, diced onions, bell peppers, and a pinch of kosher salt. Cook until the onions have softened.
• Next, add the curry paste to the onions and sauté for about 30 seconds or until fragrant.
• Add the chicken and sauté for about 1-2 minutes. This will add a little color to the chicken and add some caramelized flavor to the dish.
• When ready, add the potatoes, 2 cups of water, and an additional ¼ tsp of kosher salt. Cook until the potatoes have become fork-tender (about 20-30 minutes on medium heat.
• Stir in about 8 whole leaves of fresh Thai basil and the coconut milk. The curry will turn pale red and will be super creamy.
• Serve the curry over warm Jasmine rice, lime wedges, and chopped cilantro.

Notes

When choosing coconut milk, know that the more fat it contains, the thicker and creamier the curry will turn out. The lighter the coconut milk, the thinner the curry. All will work well; it’s all about personal preference. 

Storage Tips

SERVE: Serve with rice or cauliflower rice with chopped cilantro, over a bed of quinoa, or with warm, hearty pieces of bread. You can keep the curry out for no more than two hours before it needs to be refrigerated.

STORE: Place the Thai red curry in an airtight container and refrigerate for 3-4 days.

FREEZE: Once the curry is cooled, transfer it to a freezer-safe container, and freeze for 3-4 months.

DEFROST: Defrost overnight in the refrigerator.

REHEAT: Place the curry in a large saucepan and heat over medium heat until heated through, about 5-6 minutes. The basil will be limp and discolored. I usually remove it and add new basil to the curry.

Nutrition

Serving: 1.25cup | Calories: 553kcal | Carbohydrates: 21g | Protein: 32g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 121mg | Potassium: 848mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1160IU | Vitamin C: 44mg | Calcium: 58mg | Iron: 4mg

Thai Potato Curry Recipe FAQ’s

More Gluten Free Recipes

• Ginger Chicken Skewers
• Pollo Asado
• Chicken Meatballs
• Greek Chicken with Lemon and Feta
• Creamy Cucumber and Avocado Salad
• Pasta Salad with Artichokes
• Easy Baked Chicken and Zucchini
• Baked Sweet Potatoes
• Sheet Pan Chicken with Vegetables
• Baked Harissa Chicken Wings

Posh Plate - Healthy Feel-Good Recipes

This Picadillo Recipe is a true family favorite. It’s perfectly seasoned ground beef, garlic, and onions simmered in a light tomato sauce. You are going to love how easy this dish is to make.

I love to serve Spanish Picadillo alongside Mexican Cauliflower Rice.

Picadillo Recipe

Picadillo, pronounced [pee-kah-DEE-yoh], is a speciality in many Spanish-speaking regions. In Cuba, it’s served alongside traditional rice and black beans. In Mexico, it serves its purpose as a stuffing for various dishes. This Spanish Picadillo is a classic dish with my own twist on it. I have carefully chosen specific ingredients to make this recipe perfect with much research and an already established flavor pallet.

My version of Spanish Picadillo has one very special secret ingredient. Are you ready? Pure maple syrup…gasp! I know. Allow me to explain. With all dishes, it’s important to have a well-balanced flavor profile like sweet, savory, salty, etc. By all means, this picadillo does not taste sweet. Trust me. It’s delicious. Besides that special secret ingredient we just spoke about, let’s talk about the other ingredients you will need.

Ingredients To Make The Best Picadillo Recipe

This picadillo recipe is very forgiving. If you do not have one of the ingredients, that’s completely ok.

Picadillo Recipe Variations

• Swap out the beef for ground chicken or turkey. This will add a light flavor and possibly less fat.
• Add diced green pepper. Though most recipes call for it, I decided to leave it out.
• Use capers instead of green olives. The capers will add a nice salty touch. I will definitely be trying that next time.
• Use red pepper paste in place of tomato paste (if using).

More Dairy Free Dinners

• Pollo Asado
• Gluten-Free Chicken Meatballs
• Chinese Chicken and Broccoli
• Ajvar Meatballs with Zesty Tomato Sauce
• Easy Baked Chicken and Zucchini
• Baked Sweet Potatoes

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5 from 4 votes

Best Picadillo Recipe

This Picadillo Recipe is a true family favorite. It's perfectly seasoned ground beef, garlic, and onions simmered in a light tomato sauce. You are going to love how easy this dish is to make. ♡

Course dinner

Cuisine Mexican, Spanish-Inspired

Keyword gluten-free, ground beef, picadillo

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 people

Calories 315kcal

Author Jillian

Cost $5.72

Equipment

• large skillet
• Measuring cups and spoons
• Wooden mixing spoon
• Cutting board
• Chef’s knife

Ingredients

• 2 tbsp olive oil
• 1 cup onion finely chopped
• 1 cup of carrots peeled, medium dice or diagonal-cut
• 1 tsp kosher salt divided* you will add ½ tsp to the onions and the other ½ tsp to the ground beef
• ¼ tsp coarse black pepper
• 4 cloves finely chopped
• 2 tsp dried oregano
• ½ tsp smoked paprika or one chipotle pepper in adobo sauce
• 1 tsp cumin
• ½ tsp cayenne pepper
• 1 lb ground beef
• 1 cup frozen peas
• 1 cup green pitted olives
• ½ cup tomato sauce or 2 tbsp tomato paste + 4 tsp water
• 1 Tablespoon pure maple syrup
• 1 lime juiced
• ¼ cup fresh chopped cilantro

US Customary – Metric

Instructions

• In a large skillet over medium heat, add olive oil, onions, and carrots. Season with ½ tsp kosher salt and black pepper. Sautee until the onions have softened. 
• Next, add the garlic, oregano, smoked paprika, cumin, and cayenne pepper. Stir-fry just until aromatic, about 30 seconds. 
• When ready, add the ground beef, the other ½ tsp kosher salt, and stir-fry until the meat gets crispy and brown. Then, add the frozen peas, olives, and tomato sauce. Mix to combine. Then, cover the skillet with a lid and cook for 10 minutes on low heat. 
• Finally, open the lid, give a quick stir, add the maple syrup, squeeze lime juice all over the seasoned meat, sprinkle in the chopped cilantro, and enjoy immediately. 

Notes

Storage and Reheating Tips

SERVE: You can keep this out for about 2 hours before it needs to be stored and refrigerated.

STORE: Place the Picadillo in an airtight container and store it in the refrigerator for 3-4 days.

FREEZE: Once cooled, place it in a freezer-safe container and freeze for 1-2 months.

DEFROST: Defrost at room temperature for 3-4 hours or overnight in the refrigerator.

REHEAT: Add the mixture to a medium saucepan and stir in ¼ cup of water. Heat over medium heat until heated through.

Nutrition

Serving: 0.75cup | Calories: 315kcal | Carbohydrates: 11g | Protein: 15g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 914mg | Potassium: 475mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4139IU | Vitamin C: 15mg | Calcium: 64mg | Iron: 3mg

Recipe FAQ’s

Posh Plate - Healthy Feel-Good Recipes

This Paleo Citrus Pollo Asado features thinly sliced chicken marinated in fresh orange, lemon, and lime juice, with smoky spices and a touch of maple syrup. Juicy, vibrant, quick, and healthy.

Citrus Pollo Asado: Easy Marinated Chicken with Orange, Lemon & Lime

When I first discovered a citrus-marinated chicken in a beachside taqueria during our vacation in Mexico, I knew I needed to bring that same brightness into my kitchen, but in my own way. This paleofied version turns that inspiration into a weeknight dinner hero. The blend of orange, lemon, and lime juice gives the chicken a zingy lift.

The smoky spices (cumin, chili powder, or smoked paprika) bring a grounded flavor, and a tiny bit of maple syrup balances acidity with just enough subtle sweetness. It’s vibrant, easy to prep, fast to cook, and works beautifully whether you serve it whole or shred it for tacos, bowls, or salads.

Ingredients, Notes & Costs:

Recipe Cost: $7.03

Per Serving Cost: $1.75

Ingredients	Why & Tips	Substitutions & Tweaks
1.5 pounds chicken breast, butterflied and cut into thin cutlet pieces	Using thin cutlets speeds cooking and gives more surface for marinade to penetrate.	If you have chicken thighs, you may use them (will need slight adjustment of cook time).
⅓ cup orange juice (about 1 orange)	Fresh citrus helps tenderize and add brightness. Orange gives sweetness and body.	Use bottled pure squeezed if needed but fresh is best.
⅓ cup lemon juice (about 1 large lemon)	Adds acid to balance sweetness and deepen flavor.	Use half lemon if small.
⅓ cup lime juice (about 2 juicy limes)	Adds sharper citrus note and complements orange/lemon.	Use bottled lime juice if fresh not available.
1 teaspoon chili powder or smoked paprika	Brings smoky, spicy warmth. Smoked paprika gives milder heat with smokiness.	Use ½ teaspoon chipotle powder for more heat.
1 teaspoon garlic powder	Adds savory depth quickly without needing fresh garlic prep.	Fresh garlic (2 cloves minced) may be used if you prefer.
1 teaspoon cumin	Earthy and classic in Latin-inspired marinades.	Use ground coriander (½ teaspoon) for a slightly different note.
2 teaspoons pure maple syrup	Small sweet component to counteract citrus acidity; keeps paleo-friendly.	Use honey if you have it, but note flavor shift.
¼ cup fresh chopped cilantro	Provides fresh herbal lift at finish and garnish.	If you dislike cilantro, use chopped parsley.
1 tablespoon olive oil or avocado oil	Helps carry flavor and gives fat for cooking.	Use avocado oil for higher smoke point.
½ teaspoon kosher salt (not iodized)	Enhances all flavors; kosher salt is easier to control.	Use sea salt if kosher not available (use slightly less).
1 jalapeño, chopped	Adds a gentle heat and freshness; seeds optional for more heat.	Omit if you prefer no spice; or use serrano for extra heat.

Storage & Make-Ahead & Leftover Ideas

Refrigerate Cooked Chicken: Store leftover chicken in an airtight container in the refrigerator for up to 3–4 days.

Reheat: Gently reheat in a skillet over medium heat, adding a splash of water or chicken broth if needed to keep it moist.

Make-Ahead: You may marinate the chicken ahead of time (up to 24 hours) to intensify flavor. Remove from the fridge about 10 minutes before cooking to let it reach near room temperature for more even cooking.

Leftover Ideas: Use the cooked, shredded chicken in tortillas, or layer it into salads or bowls with avocado, black beans, and salsa. The citrus-spice marinade works exceptionally well as leftover taco protein.

Top Tips for Success:

• Let the marinade sauce simmer briefly in the skillet after cooking to concentrate flavors and use every drop of that delicious citrus-spice mix.
• If your chicken breast pieces vary in thickness, pound them lightly or butterfly them so they cook evenly.
• Don’t overcrowd the skillet; if needed, work in batches so you get good sear and color.

Pairing & Serving Suggestions

This dish pairs beautifully with fresh, light sides. For a paleo-friendly plate, serve with cauliflower rice, grilled zucchini, or a crisp salad with avocado and radish. To bring out the citrus, squeeze fresh lime over the top just before serving. Garnish with extra cilantro and, if you like, some pickled red onions for brightness. 

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5 from 6 votes

Paleo Citrus Pollo Asado

You’re going to love this bright and flavorful Paleo Citrus Pollo Asado. It features thinly sliced chicken marinated in a tangy blend of orange, lemon, and lime juices, with smoky spices and a touch of maple syrup for balance.

Course Main Dish

Cuisine Mexican

Keyword chicken, gluten-free, paleo

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 people

Calories 260kcal

Author Jillian

Cost $7.03

Equipment

• large mixing bowl
• tongs
• Knife and cutting board
• Nonstick or cast-iron skillet
• Measuring cups and spoons

Ingredients

• 1.5 pounds chicken breast butterflied and cut into thin cutlet pieces
• ⅓ cup orange juice about 1 orange
• ⅓ cup lemon juice about 1 large lemon
• ⅓ cup lime juice about 2 juicy limes
• 1 teaspoon chili powder or smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 2 teaspoons pure maple syrup
• ¼ cup fresh chopped cilantro
• 1 tablespoon olive oil or avocado oil
• ½ teaspoon kosher salt not iodized
• 1 jalapeño chopped

US Customary – Metric

Instructions

Marinate the chicken

• In a large bowl, combine the chicken, orange juice, lemon juice, lime juice, chili powder, garlic powder, cumin, maple syrup, cilantro, olive oil, salt, and jalapeño.
• Use tongs to toss and flip the chicken until evenly coated.
• Cover the bowl with a lid or plastic wrap and refrigerate for at least 30 minutes (and up to 24 hours) to let the flavors develop.

Cook the chicken

• When ready to cook, preheat a nonstick or cast-iron skillet over medium-high heat. Add a drizzle of olive oil.
• Place the chicken cutlets in a single layer and cook for 4–5 minutes per side, or until golden brown and the internal temperature reaches 165°F.

Make a quick sauce

• For extra flavor, remove the cooked chicken from the skillet and pour the remaining marinade into the pan. Simmer over medium-low heat for 3–5 minutes, until slightly thickened. Drizzle over the chicken before serving.

Serve and enjoy

• Serve warm alongside Spanish rice, cauliflower rice, roasted vegetables, or shred and use for tacos, burrito bowls, or salads.

Notes

• Use thin cutlets: They cook quickly and absorb the marinade evenly.
• Don’t overcrowd the pan: Cook in batches for the best sear.
• Citrus balance: Fresh juice makes a huge difference—avoid bottled.
• Heat level: Keep or remove jalapeño seeds depending on spice preference.

Nutrition

Serving: 0.33lb | Calories: 260kcal | Carbohydrates: 9g | Protein: 37g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 499mg | Potassium: 765mg | Fiber: 1g | Sugar: 5g | Vitamin A: 363IU | Vitamin C: 31mg | Calcium: 27mg | Iron: 1mg

Citrus Pollo Asado Recipe FAQ’s

More Paleo Recipes:

• Paleo Pumpkin Bread
• Creamy Cucumber and Avocado Salad
• Roasted Carrot Fries
• Easy Baked Chicken and Zucchini
• Creamy Tomato and Carrot Soup
• Instant Pot Spaghetti Squash
• Almond Flour Pancakes
• Mediterranean Lamb Stew
• Baked Harissa Chicken Wings

Posh Plate - Healthy Feel-Good Recipes