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Whole30 fried chicken and mashed potatoes with gravy and green beans in a white ceramic bowl
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Whole30 Fried Chicken and Mashed Potato Bowl with Gravy

The ultimate Whole30 comfort food dinner! Creamy mashed potatoes topped with tender and crispy fried chicken bites, all smothered in a savory gravy. With a side of garlicky green beans, Whole30 never tasted so good.
Course Main Course
Cuisine American
Keyword comfort food
Prep Time 15 minutes
Cook Time 30 minutes
Servings 8 servings
Calories 475kcal

Ingredients

For the Green Beans

  • 1 tablespoon ghee
  • 10 ounces green beans trimmed, long beans cut in half
  • 2 cloves cloves garlic
  • ½ teaspoon salt
  • pepper

For the Fried Chicken

  • 1 cup coconut flour
  • ½ cup arrowroot powder
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon pepper
  • teaspoon cayenne optional
  • 2 eggs beaten
  • 2 large chicken breasts about 1 ½ pounds, cut into bite-sized chunks
  • 2 tablespoons coconut oil or ghee

For the Mashed Potatoes

For the Gravy

Instructions

For the Green Beans

  • In a large skillet over medium heat, melt ghee then add green beans and sauté one minute. Cover and cook 4 minutes. Remove cover and continue to sauté until browned in spots and quite tender, approximately 1-5 minutes.
    Green beans in a silver skillet
  • Add garlic, salt, and pepper, and sauté 30 seconds. Transfer to plate. Wipe out skillet and return for fried chicken.

For the Fried Chicken

  • Mix all dry ingredients in a large bowl or gallon bag. Beat egg and coat chicken.
    Raw chicken bites in a large bowl of beaten egg
  • Toss egg-coated chicken in dry ingredients to fully coat.
    Flour coated chicken breast chunks on a white plate with brown edges
  • Heat coconut oil or ghee in skillet over medium-high heat.
  • Fry chicken nuggets in batches until golden brown and cooked through, approximately 5-6 minutes, flipping when necessary. Remove chicken from skillet and drain on a paper-towel-lined plate.
    White plate of whole30 fried chicken nuggets

For the Mashed Potatoes

  • Cover potatoes in medium saucepan with water. Bring to boil. Cook 10 minutes or until easily pierced with fork.
    Raw potato chunks in a silver saucepan on a white counter
  • Drain water and add ghee, salt, and coconut milk. Mash to desired consistency, add coconut milk as desired. Transfer mashed potatoes to bowl. Return saucepan to heat.
    Mashed red potatoes in a medium silver saucepan on a white countertop.

For the Gravy

  • Heat fat in medium saucepan over medium-low heat. Sprinkle arrowroot powder over fat and whisk vigorously until smooth. Cook for 1 minute, whisking constantly. Mixture should be golden and bubbling.
    Fat and arrowroot powder in a medium saucepan with a whisk
  • Slowly pour in stock, whisking constantly. Mixture will become clumpy and grainy. Keep whisking until very smooth.
    Silver saucepan with chicken gravy and a whisk
  • Cook until thickened, whisking regularly. Add fish sauce and poultry seasoning. If necessary, season gravy with salt and pepper to taste.

For the Bowl

  • Assemble bowl using mashed potatoes as base. Top with chicken nuggets and green beans, then ladle gravy over all.

Notes

This recipe has 4 elements, but uses only 1 skillet and 1 medium saucepan. Make the green beans first in the skillet, then the fried chicken. At the same time, make the mashed potatoes in the saucepan, then use the saucepan to make the gravy.

Nutrition

Serving: 1bowl | Calories: 475kcal | Carbohydrates: 46g | Protein: 21g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 109mg | Sodium: 1150mg | Potassium: 877mg | Fiber: 8g | Sugar: 4g | Vitamin A: 465IU | Vitamin C: 12mg | Calcium: 49mg | Iron: 3mg | Net Carbs: 38g