Whole30 Dinners - Posh Plate

Sheet Pan Chicken Thighs – Whole30

Jenna Harrison — Fri, 14 Mar 2025 23:46:41 +0000

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner.

Sheet Pan Chicken Thighs and Veggies

When you want a simple meal for a busy night week, this recipe is for you! It is Whole30 friendly, and I love how everything cooks together in one pan, making cleanup quick and easy. There’s something deeply satisfying about a sheet pan meal. Minimal prep, easy cleanup, and a beautifully roasted dish full of flavor. Perfect for busy weeknights or meal prep.

Ingreidents & Estimated Cost:

Recipe Cost: $13.92

Per Serving Cost: $2.32

Here’s everything you need to make this sheet pan chicken and potatoes recipe. I have included some simple substitutions.

Chicken Thighs (Bone-In, Skin-On) – The bone and skin keep the meat juicy and flavorful while crisping up beautifully in the oven. You can swap for boneless, but be sure to adjust the cooking time.
Carrots – Their natural sweetness caramelizes while roasting, balancing the savory spices.
Yellow Potatoes – Creamy and satisfying, these potatoes hold up well in the oven. Swap with sweet potatoes for a touch of extra sweetness if you prefer.
Onion – Adds depth of flavor and softens into sweet, roasted perfection.
Olive Oil – Helps crisp the skin and roast the vegetables to golden perfection.
Spices (Paprika, Onion Powder, Garlic Powder, Oregano, Salt, and Pepper) – This blend gives the chicken and veggies a savory, slightly smoky, herb flavor. Feel free to adjust the seasoning to your taste.
Fresh Parsley – The freshness at the end brightens the dish.

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 Sheet Pan Chicken Thighs

Grab a bowl and rimmed sheet pan, and you’re halfway to making this delicious sheet pan dinner. Let me show you how:

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

Grease the baking sheet and preheat the oven to 400 degrees F.
Chop the carrots, potatoes, and onion, and toss them with two tablespoons of olive oil, salt, pepper, and half of the seasonings.
Spread the vegetables on the baking sheet.
Place the chicken thighs in the bowl and drizzle them with olive oil and the remaining seasonings. Toss to coat.
Place the chicken thighs on top of the vegetables.
Bake for 50-55 minutes or until the chicken reaches 165°F.

Most Important Recipe Tips

Don’t Overcrowd the Pan – Give the ingredients space to roast properly. Crowding traps steam and prevents crispiness.

Pat the Chicken Dry – Before seasoning, pat the chicken dry with a paper towel to help it crisp up in the oven.

Use a Meat Thermometer – This ensures your chicken is perfectly cooked at 165°F without overcooking. Because overcooked chicken is rubbery chicken, and no one wants that!

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Sheet Pan Chicken Thighs and Veggies

This Whole30 Sheet Pan Chicken Thighs and Veggies recipe is a simple, one-pan meal full of hearty vegetables and delicious seasonings for a fail-proof dinner.

Course Main Dish

Cuisine American

Keyword chicken, sheet pan recipe

Prep Time 15

Cook Time 55

Total Time 1 10

Servings people

Calories 343kcal

Author Jillian

Cost $13.92

Equipment

Baking sheet
Measuring cups and spoons
Cutting board
Chef’s knife
Mixing bowl

Ingredients

6 boneless skinless chicken thighs
4 Carrots large chopped
2 pounds yellow potatoes chopped
1 medium onion chopped
3 Tablespoons olive oil
1 ½ teaspoon paprika
1 ½ teaspoon onion powder
1 ½ teaspoon garlic powder
1 ½ teaspoon oregano
Salt and pepper to taste

GARNISH:

Fresh Parsley

US Customary – Metric

Instructions

Preheat the oven to 400℉.
Prepare a baking pan by spraying it with nonstick spray and set it aside.
Add the carrots, potatoes, onion, 2 Tablespoons of olive oil, salt, and pepper in a large bowl. Mix until all the veggies are coated.
Mix one teaspoon of paprika, onion powder, garlic powder, and oregano in a small bowl.
Sprinkle and mix in the spice mixture over the veggies.
Spread the veggie mixture over the baking pan.
Next, add the chicken to the bowl the veggies were in.
Drizzle 1 Tablespoon of olive oil on top of the chicken and desired salt and pepper.
In the same small bowl, add ½ teaspoon of the paprika, onion powder, garlic powder, and oregano.
Sprinkle and rub the seasonings on top of the chicken thighs.
Place the chicken thighs on top of the veggies and bake for 50-55 minutes or until the chicken reaches 165℉.
Serve and enjoy!

Notes

Here’s everything you need to know about storing, freezing, reheating, and making this recipe ahead of time.

Store: Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Freeze: Cooked chicken and veggies can be frozen separately for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat: Warm in a 350°F oven for 10-15 minutes or microwave in 30-second intervals.

Meal Prep: Chop the veggies and season the chicken in the spice rub up to a day in advance for even easier assembly. Store the veggies and chicken separately in the refrigerator.

Nutrition

Sheet Pan Chicken Thighs Recipe FAQs

How do I know when the chicken is done?

The best way is to use a meat thermometer to ensure the thickest part of the chicken thigh reaches an internal temperature of 165 degrees F.

Can I make this ahead of time?

Absolutely. This is an excellent option for meal prep. You can chop and season the vegetables and chicken and store them in the fridge until you are ready to spread them on the baking sheet and bake them.

Can I double the recipe?

If you are feeding a crowd, you can double the recipe. Do not put everything on one sheet pan because it will be too crowded for even baking. Instead, use two baking sheets to bake the chicken and veggies.

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Turkey Tenderloins

Jillian Wade — Fri, 02 Aug 2024 03:11:45 +0000

Turkey Tenderloins

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast-iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

I absolutely love making this recipe because it’s incredibly simple yet yields delicious, healthy results. It’s a stress-free dish that allows me to focus on other tasks while it bakes, and the result is always a hit at the dinner table. This recipe helps me provide a nutritious meal for my loved ones without compromising on taste.

What You’ll Love About Turkey Tenderloins

Tender and Juicy: Searing the tenderloins locks in the juices, ensuring each bite is tender and succulent.
Easy Preparation: Simple steps and minimal ingredients make it a breeze to prepare.
Impressive Presentation: The beautifully seared and seasoned tenderloins make for a really pretty presentation.

Ingredients and Estimated Cost:

Recipe Cost: $11.08

Per Serving Cost: $2.77

2 turkey tenderloins – $9.82
⅓ cup olive oil – $0.74
2 teaspoons paprika – $0.08
2 teaspoons poultry seasoning – $0.38
½ teaspoon salt – $0.01
½ teaspoon pepper – $0.05

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 August 2024.

How To Make Turkey Tenderloin

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

Prepare Tenderloins

Mix paprika, poultry seasoning, salt, and pepper in a bowl.
Pat tenderloins dry with a paper towel.
Rub seasoning mixture on all sides of tenderloins.

Cook Tenderloins

Heat oil in a cast iron skillet.
Sear tenderloins on each side for 1 minute.
Cover the skillet with a lid and cook in a 300 degrees F oven for 30-35 minutes or until internal temperature reaches 160 degrees F.

Rest and Serve

Let tenderloins rest for 5-10 minutes before slicing and serving.

Equipment

Measuring cups and spoons
Cast Iron Skillet
Tongs
Instant-read thermometer

Storage Tips

Store: Place cooked turkey tenderloins in an airtight container or wrap them tightly in aluminum foil. Refrigerate for up to 3-4 days.

Freeze: Once cooled, wrap the turkey tenderloins in plastic wrap and aluminum foil or place them in a freezer-safe bag. Label and freeze for up to 3 months.

Thaw: Transfer the frozen turkey tenderloins to the refrigerator and allow them to thaw overnight. Use the defrost setting on a microwave for a quicker option, but be careful not to start cooking the turkey.

Reheat: Preheat your oven to 350°F (175°C). Place the thawed turkey tenderloins in an oven-safe dish, cover with foil, and heat for about 20-25 minutes or until warmed. Alternatively, reheat in the microwave on medium power, checking every minute until heated.

Recipe FAQs

What can I serve with these tenderloins?

These tenderloins pair well with various sides, such as Cauliflower Fried Rice, Roasted Carrot Fries, Crispy Roasted Potatoes, and a Spinach Caprese Salad.

Can I use a different type of oil for searing?

Sure! Olive oil, avocado oil, or any high-heat cooking oil will work well for searing the tenderloins.

How can I tell when the tenderloins are done?

Use an instant-read thermometer to ensure the internal temperature reaches 160°F. The tenderloins should be firm to the touch but still juicy.

What if I don’t have a cast iron skillet?

You can use any oven-safe skillet or transfer the seared tenderloins to a baking dish before placing them in the oven.

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Turkey Tenderloin

Experience the unmatched flavor and juiciness of turkey tenderloins cooked to perfection in a cast iron skillet. This method ensures even heat distribution and a beautiful sear, locking in moisture and enhancing the dish with a rich, savory crust that’s simply irresistible.

Course dinner

Cuisine American

Keyword turkey

Prep Time 5

Cook Time 46

Total Time 51

Servings people

Calories 254kcal

Author Jillian

Cost $11.08

Equipment

Measuring cups and spoons
cast iron skillet
tongs
Instant-read thermometer
Mixing bowl
mixing spoon

Ingredients

2 Turkey Tenderloins about ¾ lb each
⅓ cup olive oil
2 teaspoons paprika
2 teaspoons poultry seasoning
½ teaspoon salt
½ teaspoon pepper

US Customary – Metric

Instructions

Preheat the oven to 300℉.
Add the paprika, poultry seasoning, salt, and pepper to a bowl and mix until incorporated.
Pat the tenderloins dry with a paper towel.
Rub the tenderloins on each side with the seasoning mixture.
In a cast iron skillet, heat the oil over medium-high heat.
Sear the tenderloins on each side for 1 minute.
Place the lid on the skillet and bake for 30-35 minutes, or until the tenderloins register 160℉ on an instant-read thermometer.
Take the tenderloins out and let them rest for 5-10 minutes. Serve and enjoy!

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Stuffed Sweet Potatoes (Whole30)

Jillian Wade — Thu, 29 Sep 2022 17:40:00 +0000

Stuffed Sweet Potatoes (Whole30)

These Stuffed Sweet Potatoes are baked to perfection and then stuffed with perfectly seasoned ground beef, a light red pepper sauce, herbs, and spices. They’re a tasty Whole30 recipe.

It costs around $8.09 to make this recipe. The recipe makes four servings, which costs approximately $2.03 per serving.

Serve these Baked Sweet Potatoes alongside this Fall Spinach Salad for a complete meal.

The Ingredients Will Need To Make These Baked Sweet potatoes

Sweet Potatoes	This recipe calls for four medium-size sweet potatoes
Onion & Garlic	Helps build loads of flavor.
Spices	Cumin, oregano (dried mint if you can’t access fresh mint), kosher salt, and pepper
Minced Meat	Feel free to use lamb, chicken, beef, or turkey.
Red Pepper Paste	Using Turkish red pepper paste is a MUST for a nice Turkish-themed flavor. Red pepper paste can be found in all Mediterranean stores in your area.
Tomato Paste	This will give a nice, deep rich flavor to the dish.
Fresh Herbs	We will use fresh dill and flat-leaf parsley.

Ingredients and Estimated Cost:

Recipe Cost: $8.09

Per Serving Cost: $2.03

4 medium-sized sweet potatoes – $1.76
2 Tablespoons olive oil – $0.16
1 cup onion – $0.62
¾ teaspoon kosher salt – $0.02
¼ teaspoon coarse black pepper – $0.01
4 cloves garlic – $0.16
2 teaspoons cumin – $0.06
2 teaspoons dried oregano – $0.10
1 pound ground beef – $3.33
1 Tablespoon Turkish red pepper paste – $0.27
1 Tablespoon Turkish tomato paste – $0.12
1 teaspoon dried mint – $0.60
¼ cup parsley – $0.56
1 Tablespoon fresh dill – $0.32

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 Stuffed Sweet Potatoes

First, cook the sweet potatoes and then set them aside to cool.
Next, add oil to a large skillet over medium heat, and then add the onions, salt, and pepper.
Add the garlic, oregano, and cumin and stir for about ten seconds.
Then, add the ground meat as well as additional salt and pepper.
Brown the meat and add red pepper paste and tomato paste.
Next, add the mint, parsley, dill, and water. Cook for ten minutes.
Using a mixing bowl, stir together the water, tomato paste, salt, and pepper.
Pour the tomato sauce on the bottom of a baking dish. Slice the sweet potatoes and place them in the baking dish.
Finally, top each potato with the meat mixture and bake at 425 degrees F for fifteen minutes. Let the dish cool for five minutes before serving.

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

Storage Tips

Serve: You can keep these out for no longer than two hours before they need to be covered and stored.

Store: Cover the Stuffed Sweet Potatoes and place them in the refrigerator for 2-3 days.

Freeze: Once cooled, wrap the casserole dish in two layers of plastic wrap and foil. Freeze for up to two months.

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

Reheat: Heat in a 350-degree F oven until heated through, about 10-15 minutes.

Recipe FAQs

What temperature should baked sweet potatoes be?

You’ll know your sweet potato is done when it has an internal temperature range of 205-212 degrees F.

How much time does a sweet potato take to cook?

The time will vary based on the method you are using. See my notes above on various methods for cooking sweet potatoes.

Can you eat sweet potato skin?

Absolutely! I like the added texture from the skin, but also it is full of additional nutritional value so be sure to eat it all!

More Whole 30 Recipes

Read the recipe from start to finish. You will better understand the flow of the recipe and identify any unfamiliar words or methods.

Shop for the ingredients beforehand. When you shop ahead, you are less likely to swap out ingredients for what you don’t have, thus creating a complete recipe fail.

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

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4.78 from 9 votes

Stuffed Sweet Potatoes

These Stuffed Sweet Potatoes are baked to perfection and then stuffed with perfectly seasoned ground beef, a light red pepper sauce, herbs, and spices.

Course dinner

Cuisine American

Keyword gluten-free, sweet potato, whole30

Prep Time 1

Cook Time 45

Total Time 1 45

Servings people

Calories 594kcal

Author Jillian

Cost $8.09

Equipment

Cutting board
Chef’s knife
large skillet
Mixing bowl
Wooden mixing spoon
baking dish

Ingredients

SWEET POTATOES:

4 medium-size sweet potatoes

SEASONED MEAT:

2 tbsp olive oil
1 cup onion finely chopped, (about one small onion)
¼ tsp kosher salt or to taste
¼ tsp coarse black pepper or to taste
4 cloves of garlic finely chopped
2 tsp cumin
2 tsp dried oregano
1 pound ground beef or meat of choice
½ tsp kosher salt or to taste
1 tbsp Turkish red pepper paste or any other red pepper paste
1 tbsp tomato paste
1 tsp dried mint or 7 mint leaves, finely chopped
¼ cup fresh parsley finely chopped
1 tbsp fresh dill finely chopped

TOMATO SAUCE:

1 cup of water
2 tbsp tomato paste
Pinch of salt and pepper

US Customary – Metric

Instructions

Cook the sweet potatoes

Cook the sweet potatoes in any of the methods mentioned below in the notes. Set aside to cool.

Cook the meat

When ready, heat a large skillet over medium heat. Drizzle in oil, and add the onions, salt, and pepper. Cook until the onions have softened. Next, add the garlic, oregano, and cumin. Stir-fry until aromatic, about 10 seconds.
Then add the ground meat, more salt, and pepper. Cook until the meat has browned and little crispy bits develop on the bottom of the pan.
Next, add the red pepper paste and tomato paste. Stir-fry until meat is coated in the pastes. Then, add the mint, parsley, dill, and 3 tbsp of water. Mix until the ingredients are well incorporated. Cook for 10 minutes, long enough to allow the flavors to develop.

Make the tomato sauce

In a mixing bowl, add the water, tomato paste, salt, and pepper. Whisk until a sauce forms. Set aside. Skip this step if you are using premade tomato sauce.

Putting it all together

Pour the tomato sauce on the bottom of the baking dish. This will ensure the potatoes do not get dried out. Finally, slice the sweet potatoes in half and place each one in a baking dish. Top each potato with the meat mixture and bake in the oven at 425°F uncovered for 15 minutes—long enough for the meat to brown on top.
Allow to cool for 5 minutes before transferring to a serving plate, or they may fall apart.
Serve and enjoy.

Notes

For all methods of cooking sweet potatoes, make sure to wash them rigorously—getting rid of any dirt, and dry well.

Microwave sweet potato. To microwave sweet potatoes, pierce the outer skin 3-4 times with a fork, place into a microwave-safe dish, and cook for 5-6 minutes, or until fork-tender.

Instant pot sweet potato. To cook sweet potatoes in an instant pot, pierce around the outer skin 3-4 times with a fork. Add one cup of water to the Instant Pot. Place the steaming rack on the bottom over the water. Place the potatoes on top of the rack. Put the lid on and manually set the time to 20 minutes.

Oven-baked sweet potato. To make oven-baked sweet potatoes, preheat the oven to 425°F. Line a baking sheet with foil for easy clean-up. Rub olive oil around the skin (optional). Place on the baking sheet and bake for 45-50 minutes or until fork-tender.

Nutrition

Posh Plate - Healthy Feel-Good Recipes

Easy Baked Chicken and Zucchini Recipe

Jillian Wade — Wed, 13 Jul 2022 21:41:00 +0000

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.

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

Chicken Breast	Boneless, skinless chicken, and about one pound of it.
Onion	Feel free to use red, white, or yellow onion. Use what you have on hand.
Zucchini	Though the recipe calls for one zucchini, sometimes I like to add an extra whole zucchini if I make it just for grown-ups.
Olive oil	Olive oil adds a lovely buttery texture and flavor. Feel free to use avocado oil instead.
Spices	Spices like cumin, oregano, garlic powder, smoked paprika, salt, and pepper season this dish perfectly.

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.

Serving and Storage Tips

SERVE: This dish is best served hot over quinoa or rice.

STORE: Leftovers can be stored in the refrigerator in an airtight container for up to three days.

FREEZE: Place the cooled chicken and zucchini recipe in a freeze-safe container. Freeze for 2-3 months.

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

REHEAT: Reheat in a 350-degree F oven for 15-20 minutes or until heated through.

More Chicken and Poultry Recipes

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

Cook Time 30

Total Time 40

Servings 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

Recipe FAQs

How to Serve Baked Chicken and Zucchini

For a Whole30-approved meal, serve this dish with fluffy quinoa. On the other hand, buttery rice or a nice fresh salad will also work.
This time around, I served this dish with jasmine basmati rice. It was spectacular!

How Long Does Baked Chicken and Zucchini Last?

Cover leftovers with a lid or foil and place them in the fridge for up to three days.

How long does it take to bake chicken?

Chicken is done cooking when it reaches an internal temperature of 165 degrees F. Therefore, making this Easy Baked Chicken and Zucchini recipe will take about thirty minutes in the oven at 425 degrees F.

Is it better to bake chicken in glass or metal?

While metal does heat up faster than glass, I prefer glass when making a chicken dish like this and metal when baking desserts.

How do I bake chicken without drying it out?

The marinade is key to this recipe as it soaks into the chicken and keeps it from drying out while it is cooking. You can marinate the chicken for up to twenty-four hours before baking it.

Posh Plate - Healthy Feel-Good Recipes