16 Delicious Whole 30 Recipes for Healthy Living

Zesty flavors and wholesome ingredients are at the heart of these 16 Delicious Whole 30 Recipes for Healthy Living. Whether you’re craving quick dinners, seasonal favorites, or comforting meals that nourish, we’ve got you covered. Dive into this roundup and discover how easy and satisfying eating clean can be. Your journey to a healthier lifestyle starts here—let’s get cooking!

Spicy Sweet Potato Hash with Eggs

Mastering a hearty breakfast doesn’t have to be complicated, and this Spicy Sweet Potato Hash with Eggs is proof. Let’s break it down into simple, manageable steps to start your day with a flavorful punch.

Ingredients

• 2 cups diced sweet potatoes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 cup diced onion
• 1/2 cup diced bell pepper
• 4 eggs

Instructions

1. Preheat a large skillet over medium heat and add 1 tbsp olive oil.
2. Add 2 cups diced sweet potatoes to the skillet, spreading them out in an even layer.
3. Sprinkle 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp paprika, and 1/4 tsp cayenne pepper over the sweet potatoes, stirring to coat evenly.
4. Cook the sweet potatoes for 10 minutes, stirring occasionally, until they begin to soften.
5. Add 1/2 cup diced onion and 1/2 cup diced bell pepper to the skillet, mixing well with the sweet potatoes.
6. Continue cooking for another 5 minutes, or until the onions and peppers are soft and the sweet potatoes are tender.
7. Create 4 small wells in the hash and crack an egg into each well.
8. Cover the skillet and cook for 5 minutes, or until the eggs are set to your liking.
9. Remove from heat and serve immediately.

Rich in flavors and textures, this dish offers a delightful contrast between the crispy sweet potatoes and the creamy eggs. For an extra kick, serve with a side of hot sauce or avocado slices.

Garlic Butter Steak with Cauliflower Mash

Begin by preheating your oven to 400°F to ensure it’s ready for roasting the cauliflower, a key step in achieving the perfect mash texture.

Ingredients

• 1.5 lbs ribeye steak
• 4 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 large head cauliflower, cut into florets
• 1/4 cup heavy cream
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place cauliflower florets on a baking sheet, drizzle with 1 tbsp olive oil, and season with 1/2 tsp salt. Roast in preheated oven for 25 minutes, or until tender and lightly browned.
2. While cauliflower roasts, heat a skillet over medium-high heat. Season steak with remaining salt and pepper.
3. Add 1 tbsp olive oil to the skillet. Sear steak for 4 minutes per side for medium-rare, or until desired doneness is achieved. Tip: Let the steak sit at room temperature for 20 minutes before cooking for even searing.
4. Reduce heat to low. Add butter and minced garlic to the skillet. Spoon melted garlic butter over the steak for 1 minute, then remove steak from skillet and let rest for 5 minutes.
5. Transfer roasted cauliflower to a food processor. Add heavy cream and process until smooth. Tip: For extra creamy mash, process while cauliflower is still warm.
6. Slice steak against the grain. Serve immediately with cauliflower mash, drizzled with remaining garlic butter from the skillet. Tip: Garnish with fresh thyme for an aromatic touch.

Melt-in-your-mouth steak paired with velvety cauliflower mash creates a luxurious yet comforting meal. For a colorful twist, serve alongside roasted cherry tomatoes or a crisp green salad.

Coconut Curry Chicken

Every home cook needs a reliable coconut curry chicken recipe in their arsenal, and this one is as straightforward as it is flavorful. Let’s walk through the process together, ensuring you end up with a dish that’s both aromatic and satisfying.

Ingredients

• 2 tbsp vegetable oil
• 1 lb chicken breast, cut into 1-inch pieces
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tbsp curry powder
• 1 can (13.5 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 1 lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb chicken breast pieces to the skillet, cooking until they are golden brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add the diced onion, cooking until translucent, about 3 minutes.
5. Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
6. Add 2 tbsp curry powder to the skillet, stirring constantly for 30 seconds to toast the spices.
7. Pour in 1 can coconut milk and 1 cup chicken broth, scraping the bottom of the skillet to deglaze.
8. Return the chicken to the skillet, bringing the mixture to a simmer. Cook for 15 minutes, or until the chicken is cooked through. Tip: The sauce should thicken slightly but still be pourable.
9. Stir in 1 tbsp fish sauce, 1 tbsp brown sugar, and the juice of 1 lime, adjusting the flavors as needed.
10. Garnish with 1/4 cup chopped cilantro before serving.

Best enjoyed with steamed rice or naan, this coconut curry chicken boasts a creamy texture with a perfect balance of sweet, savory, and tangy flavors. For an extra touch, sprinkle with additional cilantro and a wedge of lime on the side.

Zucchini Noodles with Avocado Pesto

Here’s a fresh take on a classic that’s as nutritious as it is delicious. Zucchini noodles with avocado pesto is a dish that brings together the freshness of garden veggies with the creamy richness of avocado, perfect for a light yet satisfying meal.

Ingredients

• 2 medium zucchinis
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts
• 1 garlic clove
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1/4 tsp salt

Instructions

1. Using a spiralizer, turn the zucchinis into noodles. Tip: If you don’t have a spiralizer, a vegetable peeler can create wide, flat noodles.
2. In a food processor, combine the avocado, basil leaves, pine nuts, garlic clove, olive oil, lemon juice, and salt. Process until smooth. Tip: For a chunkier pesto, pulse the ingredients instead of processing continuously.
3. In a large bowl, toss the zucchini noodles with the avocado pesto until evenly coated. Tip: Let the dish sit for 5 minutes before serving to allow the flavors to meld.

Ready to serve, this dish offers a creamy texture with a vibrant, herby flavor. For an extra crunch, top with additional pine nuts or serve alongside grilled chicken for added protein.

Baked Salmon with Asparagus

This baked salmon with asparagus is a perfect dish for those looking to prepare a healthy, flavorful meal with minimal fuss. The combination of tender salmon and crisp asparagus makes for a satisfying dinner that’s as nutritious as it is delicious.

Ingredients

• 1 lb salmon fillet
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lemon, sliced
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Place the salmon fillet in the center of the baking sheet and arrange the asparagus around it.
3. Drizzle the olive oil over the salmon and asparagus, then sprinkle with salt and black pepper.
4. Scatter the minced garlic over the salmon and top with lemon slices for added flavor.
5. Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
6. For an extra crispy finish, broil the salmon and asparagus for the last 2 minutes of cooking time.
7. Let the dish rest for a couple of minutes before serving to allow the flavors to meld together.

Lightly flaky and moist, the salmon pairs beautifully with the crisp-tender asparagus, while the lemon and garlic add a bright, aromatic touch. Serve this dish over a bed of quinoa or with a side of roasted potatoes for a complete meal.

Slow Cooker Beef Stew

Unquestionably, there’s something deeply comforting about a bowl of slow cooker beef stew, especially when it’s been simmering all day, filling your home with its rich, savory aroma. This methodical guide will walk you through creating this hearty dish, ensuring even beginners can achieve delicious results.

Ingredients

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 cups beef broth
• 1 cup red wine
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 carrots, sliced into 1/2-inch pieces
• 3 potatoes, cubed into 1/2-inch pieces
• 2 stalks celery, sliced
• 1 tsp dried thyme
• 1 bay leaf

Instructions

1. In a large bowl, toss the beef cubes with flour, salt, and pepper until evenly coated.
2. Heat olive oil in a large skillet over medium-high heat. Brown the beef in batches, about 3-4 minutes per side, to develop flavor. Tip: Avoid overcrowding the skillet to ensure proper browning.
3. Transfer the browned beef to the slow cooker. Add beef broth and red wine to the skillet, scraping up any browned bits, then pour over the beef.
4. Add garlic, onion, carrots, potatoes, celery, thyme, and bay leaf to the slow cooker, stirring to combine. Tip: Layer the vegetables beneath the beef to prevent them from becoming too soft.
5. Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender. Tip: Resist the urge to open the lid frequently, as this can significantly increase cooking time.
6. Remove the bay leaf before serving. Taste and adjust seasoning if necessary.

Comforting and rich, this slow cooker beef stew boasts tender chunks of beef and vegetables in a deeply flavorful broth. Serve it with a crusty bread to soak up every last drop, or over a bed of mashed potatoes for an extra hearty meal.

Chicken and Vegetable Stir Fry

Even the busiest of weeknights call for a meal that’s both nutritious and bursting with flavor, and this Chicken and Vegetable Stir Fry checks all the boxes. Let’s walk through the process together, ensuring you end up with a dish that’s as delightful to make as it is to eat.

Ingredients

• 1 lb chicken breast, sliced into thin strips
• 2 tbsp vegetable oil
• 1 cup broccoli florets
• 1 bell pepper, sliced
• 1 carrot, julienned
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 cup chicken broth

Instructions

1. Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 1 minute.
2. Add the chicken strips to the skillet, spreading them out in a single layer. Cook for 5-7 minutes, turning once, until golden brown and cooked through. Tip: Avoid overcrowding the pan to ensure each piece gets a good sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. Add the remaining 1 tbsp of vegetable oil to the skillet. Toss in the broccoli, bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables are crisp-tender. Tip: Keep the veggies moving in the pan to prevent burning.
5. Push the vegetables to one side of the skillet. Add the minced garlic and grated ginger to the cleared space, cooking for 30 seconds until fragrant.
6. Return the chicken to the skillet, mixing well with the vegetables, garlic, and ginger.
7. Pour in the soy sauce and chicken broth, stirring to combine. Bring the mixture to a simmer and cook for 2 minutes, allowing the flavors to meld. Tip: If the sauce is too thin, let it simmer for an additional minute to reduce.
8. Remove from heat and serve immediately.

Crunchy vegetables and tender chicken come together in a savory sauce that’s light yet satisfying. For an extra touch, sprinkle with sesame seeds or serve over a bed of steamed rice to soak up every last drop of flavor.

Pork Chops with Apple Sauce

Understanding the perfect balance between savory and sweet can elevate a simple dish to something extraordinary. Today, we’re diving into a classic that combines juicy pork chops with the subtle sweetness of apple sauce, a pairing that’s as comforting as it is delicious.

Ingredients

• 4 pork chops, 1-inch thick
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup apple sauce
• 1 tbsp butter
• 1/2 tsp cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the pork chops later.
2. Season both sides of the pork chops evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the pork chops to the skillet, searing for 3 minutes on each side until golden brown. Tip: Avoid moving the chops around to get a perfect sear.
5. Transfer the seared pork chops to a baking dish and spread apple sauce evenly over each chop.
6. Dot the tops with butter and sprinkle cinnamon over the apple sauce for added flavor.
7. Bake in the preheated oven for 15 minutes, or until the pork reaches an internal temperature of 145°F (63°C). Tip: Use a meat thermometer for accuracy.
8. Let the pork chops rest for 5 minutes before serving to allow the juices to redistribute. Tip: Cover loosely with foil to keep warm.

Perfectly cooked pork chops with apple sauce offer a delightful contrast between the tender meat and the smooth, spiced apple topping. Serve alongside roasted vegetables or a crisp salad for a complete meal that’s sure to impress.

Shrimp and Broccoli Stir Fry

Preparing a delicious Shrimp and Broccoli Stir Fry is simpler than you might think, especially when you follow these step-by-step instructions designed for beginners.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb shrimp to the skillet, arranging them in a single layer to ensure even cooking.
3. Cook the shrimp for 2 minutes on one side, then flip each shrimp and cook for another 1-2 minutes until they turn pink and opaque.
4. Remove the shrimp from the skillet and set aside on a plate, covering loosely with foil to keep warm.
5. In the same skillet, add 3 cloves minced garlic and 1 tsp grated ginger, stirring constantly for 30 seconds to release their aromas.
6. Add 2 cups broccoli florets and 1/4 cup water to the skillet, stirring to combine.
7. Cover the skillet and let the broccoli steam for 3 minutes, or until bright green and tender-crisp.
8. Uncover the skillet and add the cooked shrimp back in, along with 1 tbsp soy sauce and 1/2 tsp red pepper flakes, stirring to coat everything evenly.
9. Cook for an additional 1-2 minutes, stirring occasionally, until everything is heated through and the flavors meld.

Vibrant and flavorful, this Shrimp and Broccoli Stir Fry offers a perfect balance of tender shrimp and crisp broccoli, with a hint of spice. Serve it over a bed of steamed rice or noodles for a complete meal that’s sure to impress.

Turkey Meatballs with Spaghetti Squash

Let’s dive into making a healthier twist on a classic favorite that’s perfect for any night of the week. This dish combines lean turkey meatballs with the subtle sweetness of spaghetti squash, creating a balanced meal that’s both nutritious and satisfying.

Ingredients

• 1 lb ground turkey
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 1/2 cups marinara sauce

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Tip: Microwave the squash for 2-3 minutes to soften it before cutting.
3. Brush the cut sides of the squash with 1 tbsp olive oil and place them cut-side down on a baking sheet. Bake for 35-40 minutes, or until the flesh is tender and can be easily scraped into strands with a fork.
4. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, garlic, oregano, salt, and pepper. Mix until just combined. Tip: Overmixing can make the meatballs tough.
5. Shape the mixture into 1-inch meatballs. You should have about 20 meatballs.
6. Heat the remaining 1 tbsp olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides and cooked through. Tip: Don’t overcrowd the skillet to ensure even browning.
7. Add the marinara sauce to the skillet with the meatballs and simmer for 5 minutes, until the sauce is heated through.
8. Use a fork to scrape the baked spaghetti squash into strands and divide among plates. Top with the meatballs and sauce.

Great for a cozy dinner, these turkey meatballs with spaghetti squash offer a delightful contrast of textures—tender meatballs against the slightly crisp strands of squash. Serve with a sprinkle of extra Parmesan for an added layer of flavor.

Grilled Chicken Salad with Lemon Vinaigrette

Kickstart your culinary journey with this refreshing Grilled Chicken Salad, a perfect blend of smoky flavors and zesty lemon vinaigrette that’s sure to delight your taste buds.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 cups mixed greens
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup feta cheese, crumbled
• 2 tbsp lemon juice
• 1 tbsp honey
• 1/2 tsp Dijon mustard
• 1/4 cup olive oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (375°F to 400°F).
2. Brush the chicken breasts with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
3. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to retain juices.
4. While the chicken rests, in a large bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese.
5. In a small bowl, whisk together the lemon juice, honey, Dijon mustard, 1/4 cup olive oil, 1/4 tsp salt, and 1/8 tsp black pepper to make the vinaigrette. Tip: Adjust the honey to balance the tartness of the lemon to your liking.
6. Slice the grilled chicken into strips and add to the salad.
7. Drizzle the lemon vinaigrette over the salad and toss gently to combine. Tip: Add the dressing just before serving to keep the greens crisp.

Bright and vibrant, this salad offers a delightful contrast between the smoky grilled chicken and the tangy lemon vinaigrette. Serve it on a warm summer evening for a light yet satisfying meal.

Beef and Bell Pepper Skillet

Always looking for a quick, flavorful dish that brings both nutrition and color to your table? This Beef and Bell Pepper Skillet is a one-pan wonder that combines tender beef with vibrant bell peppers, all cooked to perfection in a savory sauce.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 2 tbsp olive oil
• 1 large onion, sliced
• 2 bell peppers, sliced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/4 cup beef broth
• 1 tbsp soy sauce

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb beef sirloin to the skillet, spreading it out in a single layer to ensure even cooking. Cook for 2-3 minutes without stirring to allow a golden crust to form.
3. Flip the beef slices and cook for an additional 2 minutes, then remove from the skillet and set aside.
4. In the same skillet, add 1 large onion and 2 bell peppers. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften.
5. Add 2 cloves minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp paprika. Stir to combine and cook for 1 minute until fragrant.
6. Pour in 1/4 cup beef broth and 1 tbsp soy sauce, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
7. Return the beef to the skillet, stirring to combine with the vegetables and sauce. Cook for an additional 2-3 minutes until everything is heated through and the beef reaches your desired level of doneness.

Now, this Beef and Bell Pepper Skillet offers a delightful contrast of textures, from the tender beef to the crisp-tender bell peppers. The savory sauce ties all the flavors together beautifully, making it a perfect dish to serve over a bed of fluffy rice or alongside a simple green salad for a complete meal.

Roasted Brussels Sprouts with Bacon

Now, let’s dive into making a dish that transforms the humble Brussels sprout into a crispy, savory delight with the rich flavor of bacon. This recipe is perfect for beginners, guiding you through each step to ensure delicious results every time.

Ingredients

• 1 lb Brussels sprouts, trimmed and halved
• 4 slices bacon, chopped
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to roast the Brussels sprouts to perfection.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, salt, and pepper until evenly coated. Tip: For extra flavor, let them sit for 5 minutes to absorb the seasonings.
3. Spread the Brussels sprouts in a single layer on a baking sheet. Scatter the chopped bacon pieces evenly over the top. Tip: Avoid overcrowding the pan to ensure each piece roasts rather than steams.
4. Roast in the preheated oven for 20-25 minutes, stirring halfway through, until the Brussels sprouts are crispy on the outside and tender inside, and the bacon is crispy. Tip: For even crispiness, use a spatula to flip the sprouts gently.
5. Remove from the oven and let sit for 2 minutes before serving to allow the flavors to meld.

Ultimate in flavor and texture, these Roasted Brussels Sprouts with Bacon offer a delightful contrast between the crispy bacon and tender sprouts. Serve them as a standout side dish or toss with pasta for a hearty meal.

Cauliflower Rice Stir Fry

Preparing a delicious and healthy meal doesn’t have to be complicated, and this Cauliflower Rice Stir Fry is proof of that. Perfect for beginners, this recipe guides you through each step to ensure a flavorful dish every time.

Ingredients

• 1 head cauliflower
• 2 tbsp olive oil
• 1 cup diced carrots
• 1 cup diced bell peppers
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs, beaten

Instructions

1. Cut the cauliflower into florets and pulse in a food processor until it resembles rice. Set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat (350°F). Add the carrots and bell peppers, stirring occasionally for 5 minutes until slightly softened.
3. Add the minced garlic to the skillet, stirring for 30 seconds until fragrant. Tip: Avoid burning the garlic by keeping the heat medium.
4. Push the vegetables to one side of the skillet. Pour the beaten eggs into the other side, scrambling them until fully cooked, about 2 minutes.
5. Mix the scrambled eggs with the vegetables. Add the remaining 1 tbsp olive oil and the cauliflower rice to the skillet.
6. Stir in the soy sauce, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender. Tip: For a crispier texture, let it sit undisturbed for a minute before stirring.
7. Serve hot. Tip: Garnish with green onions or sesame seeds for an extra flavor boost.

Best enjoyed fresh, this Cauliflower Rice Stir Fry offers a satisfying crunch and a burst of flavors from the vegetables and soy sauce. Try serving it in a bowl topped with a fried egg for a hearty meal.

Baked Chicken Thighs with Sweet Potatoes

Great for a cozy dinner, this baked chicken thighs with sweet potatoes recipe combines simplicity with delicious flavors, perfect for beginners to master.

Ingredients

• 4 chicken thighs, bone-in, skin-on
• 2 medium sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for baking.
2. In a large bowl, toss the sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
3. Arrange the sweet potatoes in a single layer on a baking sheet, leaving space for the chicken thighs.
4. In the same bowl, mix the chicken thighs with the remaining olive oil, salt, black pepper, garlic powder, and paprika, ensuring each piece is well seasoned.
5. Place the chicken thighs skin-side up on the baking sheet among the sweet potatoes.
6. Bake in the preheated oven for 35-40 minutes, or until the chicken skin is crispy and golden, and the sweet potatoes are tender.
7. For even cooking, rotate the baking sheet halfway through the baking time.
8. Check the chicken’s internal temperature with a meat thermometer; it should read 165°F (74°C) when done.
9. Let the dish rest for 5 minutes before serving to allow the juices to redistribute.

Rich in flavors and textures, the crispy-skinned chicken pairs wonderfully with the soft, sweet potatoes. Try serving it over a bed of greens for a colorful and balanced meal.

Avocado and Egg Breakfast Bowl

Whipping up a nutritious and satisfying breakfast doesn’t have to be complicated. This Avocado and Egg Breakfast Bowl combines creamy avocado with perfectly cooked eggs for a meal that’s both simple and delicious.

Ingredients

• 1 large avocado
• 2 large eggs
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped fresh cilantro

Instructions

1. Heat a non-stick skillet over medium heat and add 1 tbsp olive oil.
2. Crack 2 large eggs into the skillet, being careful not to break the yolks.
3. Cook the eggs for 3 minutes, or until the whites are set but the yolks are still runny. Tip: Cover the skillet with a lid for the last minute to ensure the tops of the eggs cook evenly.
4. While the eggs are cooking, cut 1 large avocado in half, remove the pit, and scoop the flesh into a bowl.
5. Mash the avocado lightly with a fork and season with 1/4 tsp salt and 1/4 tsp black pepper.
6. Once the eggs are cooked, place them on top of the mashed avocado.
7. Garnish with 1 tbsp chopped fresh cilantro. Tip: For an extra kick, add a sprinkle of red pepper flakes.
8. Serve immediately. Tip: Pair with whole grain toast for added crunch and fiber.

Delight in the creamy texture of the avocado paired with the rich, runny yolk of the eggs. For a twist, try adding a squeeze of lime juice or a handful of cherry tomatoes for brightness and acidity.

Conclusion

Absolutely packed with flavor and nutrition, these 16 Whole30 recipes are your ticket to a healthier lifestyle without sacrificing taste. Whether you’re a seasoned Whole30 pro or just starting out, there’s something here for everyone. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!