All 50 of these Whole30 dinner recipes are perfect for busy weeknights, with only one pan required. This list of recipes proves healthy can be easy! All recipes ready in 30 minutes or less.
Get ready for quick and easy Whole30 recipes that are nutritious, delicious, and simple to make. Using wholesome ingredients, lots of veggies, proteins, and flavorful herbs and spices, these easy one pan meals are sure to become a hit!
As a nutritionist, I do love the Whole30 program as a reset for my body. It’s so helpful in removing inflammatory foods from the diet, and making us recognize any food sensitivities we may have! I do like to recommend it to my nutrition clients who are looking for a way to make their bodies feel better with food.
One of the most challenging aspects of Whole30, is finding compliant recipes that are simple to make. This comprehensive list gives you so many options of meals that can be made in less than 30 minutes! I’ve decided to round-up my favorite Whole30 dinner recipes, and sort them by the type of pan/pot to be used. You’ll love these Easy One Pan Whole30 Meals that can be made for an easy weeknight meal.
Below you will find each category sorted by the type of pan/pot:
Roasted Asparagus and Chicken with Chorizo recipe from Eat Drink Paleo
Curry Cashew Chicken Sheet Pan Meal recipe from Food Faith Fitness
Chicken Bacon Ranch Sweet Potato Bake recipe from The Real Food Dietitians
Superfood Baked Salmon recipe from Cotter Crunch
Chicken with Sweet Potatoes Apples and Brussels Sprouts recipe from Well Plated
Shrimp Fajitas recipe from Tasty Thin
Teriyaki Meatballs recipe from The Paleo Running Momma
Fire Roasted Tomato Chicken Skillet recipe from Healthy Little Peach
Steak and Vegetable Skillet recipe from Whole Kitchen Sink
One Skillet Pork Chops with Apples recipe from The Paleo Running Momma
Cabbage Roll in a Bowl recipe from Jay’s Baking Me Crazy
Perfect Paleo Carnitas recipe from 40 Aprons
Garlic Chipotle Lime Chicken recipe from The Paleo Running Momma
Easy Cream of Broccoli Soup recipe from The Movement Menu
Curried Cauliflower Rice Kale Soup recipe from Cotter Crunch
Chicken Avocado Lime Soup recipe from Cooking Classy
Chipotle Turkey and Sweet Potato Chili the Real Food Dietitians
Harvest Stew with Smoked Sausage recipe from the Cozy Apron
Creamy Chicken Tomato Soup recipe from Jay’s Baking Me Crazy
50 of the Easiest Whole30 Dinner Recipes: Greek Chicken
Made using the Instant Pot, this Whole30 Greek Chicken recipe is full of delicious Mediterranean flavors and comes together quickly. Plus, check out 50 more easy and healthy Whole30 dinner recipes for busy weeknights.
- 2 tbsp olive oil or avocado oil
- 3 cloves garlic
- 2 lbs chicken thighs boneless, skinless
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 12oz jar marinated artichoke hearts
- 1 cup kalamata olives
- 1/2 med red onion sliced
- 2/3 cup chicken broth
- 1/4 cup red wine vinegar
- 1/2 lemon (juiced)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1-2 tbsp arrowroot starch
- 1 tbsp fresh chopped basil
- 1/2 cup crumbled feta
Select the saute function on the Instant Pot. While pot is heating, salt and pepper each side of your chicken thighs. Add oil to the hot pot, then crushed garlic. Cook for 1 minute, now add the chicken. Cook for 1 minute, now add the chicken. Sear chicken on each side for about 2 minutes (no need to cook all the way through).
Arrange the artichoke hearts, peppers, and olives around the chicken filling in the gaps on the bottom of the Instant Pot (if there are any). It's okay to let some of those veggies sit on top of the chicken. Top with sliced onion.
In a bowl, mix together chicken broth, vinegar, lemon, dried oregano, and dried thyme. Pour on top of the chicken/vegetable mixture. Secure the lid.
Select the manual function (this may be called "pressure" on certain versions of the Instant Pot). Adjust the time using +- button to 7 minutes (this will cook on high pressure for 7 minutes).
Once cooking is complete, use a quick release (natural release is also fine). Be sure to turn your valve down and release all steam before opening the lid.
Spoon out some of the juice into a small bowl once cooking is complete. Add 2 tbsp of arrowroot starch to the juice, whisk, and pour back into the Instant Pot. Allow the sauce to thicken for a few minutes before serving.
Serve over potatoes, rice, or cauflower rice. Top with fresh herbs, sprinkle with additional sea salt and pepper, and optional feta.