Sheet Pan Coconut Chicken (Paleo, Whole30, AIP)
Servings: 4 people
This sheet pan coconut chicken with sweet potatoes, broccoli, and mango salsa is a delicious and flavorful weeknight dinner recipe! Paleo, Whole30, and AIP friendly
For the Coconut Chicken:
- 1.5 lb boneless, skinless Chicken Thighs
- 1/2 cup Coconut Flour
- 1/4 tsp Sea Salt
- 3/4 cup Coconut Milk
- 1 cup unsweetened, shredded Coconut
For the Veggies:
- 1 large Sweet Potato
- 2 cups Broccoli Florets
- 2 tbsp Avocado Oil, Coconut Oil, or Olive Oil (divided)
- 1/2 tsp Sea Salt (divided)
For the Mango Salsa:
- 1 Mango (peeled and diced into 1/4-inch cubes)
- 1/4 cup Cilantro (finely chopped)
- 1/4 Red Onion (diced)
- 1 Lime ((or 1 tbsp bottled Lime Juice))
- 1/4 tsp Sea Salt
Preheat the oven to 425 F. Place a sheet of parchment paper on a baking sheet.
Line up 3 shallow bowls and add the coconut flour and 1/4 tsp sea salt to one and mix the two together. To the 2nd bowl add the coconut milk. And to the 3rd bowl add the shredded coconut.
Take one chicken thigh and dredge it in the coconut flour, then in the coconut milk, and finally in the shredded coconut to coat. Place in the middle of the baking sheet. Repeat until you've coated all of the chicken thighs.
Peel the sweet potato and then cut into matchsticks. Toss with 1 tbsp of the oil and 1/4 tsp of the sea salt. Spread the sweet potato sticks around the chicken on the baking sheet.
Toss the broccoli with the remaining tablespoon of oil and 1/4 tsp of sea salt, then sprinkle it around the chicken and sweet potato on the baking sheet.
Place the baking sheet into the oven and bake for 30 minutes.
Meanwhile, make the mango salsa by peeling and dicing the mango, dicing the onion, finely chopping the cilantro, and adding all of this to a bowl. Then add the juice of 1 lime (or 1 tbsp of bottled lime juice) and sea salt and then mix the salsa together.
Serve the salsa over the chicken once the meal is done!
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