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

Name: Whole30 Sticky Asian Chicken Thighs & Spicy Green Beans: Paleo, GF Meal Prep
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 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; 1 lb fresh green beans; 1-2 tsp red pepper chili flakes (adjust to spice level preference); 1/2 tsp mustard powder; 1/2 tsp salt

W GF DF <30

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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!

This post is in partnership with Ello Products, and all opinions are my own. I’m happy to work with a company I love, use and believe in so much. Thanks for your support here on the blog and your support for Ello Products!

Sticky Asian Chicken Thighs Ingredients

Chicken thighs are my go-to option for this recipe, and when meal prepping chicken in general. They are so much juicier and don’t dry out like chicken breast does, which makes it an awesome choice for when you know you’ll be reheating something. You can substitute the thighs for chicken breasts if you prefer though.

You’ll also need a few common Whole30 and paleo ingredients for the marinade, such as coconut aminos, toasted sesame oil, and red wine vinegar. You’ll also need to gather minced garlic and ginger and onion powder. You don’t need much to make a huge flavor impact here!

How to Make The Whole30 Sticky Chicken Thighs

To start the prep on this recipe, I like to marinate the chicken thighs for at least a half hour. You can do this overnight as well if you have the time. Then you’ll want to heat a large skillet over medium heat. Once it’s hot, transfer the thighs and sauce into the skillet, flat side down, and let them be for a few minutes.

The sauce will look thinner at first, but just keep cooking! After about 5 minutes, flip the thighs and cook for another 5 minutes. Then flip one more time so the flat side is down again and move the thighs around a bit to coat/soak up the remainder of the sauce. Once they’re done remove the chicken thighs.

In the same skillet, add a few tablespoons of cooking oil and stir it around to incorporate with what was left of the sauce and return it to a liquid. Then add in the green beans with the red pepper flakes and toss. Cook the green beans to the softness you prefer. I only do mine for a few minutes here, especially if I’m meal prepping them because they will cook again when reheated.

Meal Prepping This Recipe

This recipe is so perfect for healthy, Whole30 weekday lunches because it’s quick and easy to cook, and reheats so well even a few days later. For meal prepping and, really, all of my food storage, I use my 10 piece Ello Duraglass Meal Prep Set containers. Their Meal Prep Line includes 5 glass meal prep containers, one for all five days of the work week!

I’ve been working on switching over all of our storage containers to glass, and I love these ones from Ello Products because they’re BPA free and also dishwasher, microwave, oven and freezer safe- allowing me to put leftovers or meal prep meals into the freezer and then directly into the oven for quick meal options.

These Ello Meal Prep Set containers also keep food fresher longer with the Tritan lids which are air-tight and leak proof! Plus, the durable silicone sleeves protect the glass containers from any scratches or cracks and can also go with the container into the freezer, oven and dishwasher!

For this recipe, once your chicken is done, you’ll just transfer the chicken right to the meal prep containers, and then do the same when the green beans are done. Let them cool in your Ello Duraglass ™ containers before placing them in the refrigerator. Once your containers are full and cooled, place them in the fridge and enjoy all week! You can reheat them in the oven, in the microwave, or even in the air fryer if you want to!

Other Meal Prep Recipes You’ll Love:

BBQ Chicken Thighs

Slow Cooker Beef & Broccoli

Sesame Chicken Chopped Salad

Korean Meal Prep Bowls