Gluten-Free Chicken and Potatoes (Whole30)
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Gluten-Free Chicken and Potatoes (Whole30)
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An easy, gluten-free sheet pan meal that's coated in a sweet orange sauce. The result is tender, juicy Brussels sprouts, soft potatoes, and juicy bites of garlicky chicken.
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Ingredients
- 3 cloves garlic
- 4 cups Brussels sprouts quartered
- 2 boneless chicken breasts
- 1 tablespoon avocado oil
- 1 pound mini potatoes Sliced in half or quartered
For The Sauce
- 2 dates
- 3 tablespoons avocado oil
- 1 orange juiced, about ¾ cup
- 1 teaspoon sea salt
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Instructions
- Preheat the oven to 350F degrees.
- In a blender, combine the sauce ingredients. Let them sit for 5-10 minutes for dates to soften. Then, blend until smooth.
- Cut the stem of the Brussels sprouts and slice them in half and then half again. Place them in a large bowl and pour half of the juice mixture over top of them. Toss to combine.
- Slice the mini potatoes in half and toss in the avocado oil and sea salt.
- Line a baking tray with tinfoil and arrange the Brussels sprouts, potatoes, and chicken.
- Pour the remaining sauce all over the chicken.
- Bake in the oven for twenty minutes, stir everything around, and then continue baking until the chicken is cooked through.
- Remove from oven and let sit for 3-5 minutes before serving.
Notes
- In order to have the sprouts become slightly crispy, make sure you first de-stem them and then quarter or even cut them once more. The smaller the sprouts the better they'll crisp up and taste.
- Though you can substitute another vegetable in place of the Brussels sprouts, know that some cooking times may vary. Brussels tend to take a while to cook and other veggies may not. Larger chunks of cauliflower or carrots would work best.
- The sheet pan meal takes about 30 minutes to cook but it depends on the size of your breasts. Larger ones will take longer. You can shorten the cooking time by chopping the breasts into smaller chunks.
Nutrition Information
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Calories
367kcal
(18%)
Carbohydrates
33g
(11%)
Protein
17g
(34%)
Fat
20g
(31%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
36mg
(12%)
Sodium
660mg
(28%)
Potassium
1074mg
(31%)
Fiber
6g
(24%)
Sugar
9g
(18%)
Vitamin A
793IU
(16%)
Vitamin C
103mg
(114%)
Calcium
73mg
(7%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 33g | 11% |
| Protein | 17g | 34% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 660mg | 28% |
| Potassium | 1074mg | 23% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 793IU | 16% |
| Vitamin C | 103mg | 114% |
| Calcium | 73mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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