A nourishing and flavorful autoimmune-protocol (AIP) friendly dish featuring tender lemon herb chicken paired with a colorful medley of roasted root vegetables for a balanced, nutrient-rich meal.
*Zdjęcie ma charakter poglądowy i może różnić się od rzeczywistego przepisu (generowane przez AI).*
Składniki
- 1 1/2 lbs boneless skin-on chicken thighs
- 3 medium carrots, peeled and cut into sticks
- 2 medium sweet potatoes, peeled and cubed
- 1 medium parsnip, peeled and sliced
- 2 tbsp olive oil
- 1 lemon, juice and zest
- 2 garlic cloves, minced
- 1 small yellow onion, sliced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Sea salt, to taste
Dostępne dla członków NutriPro.
Instrukcje
- 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.In a large bowl, toss carrots, sweet potatoes, and parsnip with 1 tbsp olive oil, half of the garlic, thyme, rosemary, and a pinch of sea salt. Spread evenly on the baking sheet.
- 3.Roast vegetables for 15 minutes while preparing chicken.
- 4.Pat chicken thighs dry and season with lemon juice, zest, remaining olive oil, garlic, and a pinch of sea salt. Add sliced onion on top.
- 5.After 15 minutes, push vegetables to the sides of the baking sheet and place chicken in the center. Roast for another 20–25 minutes until chicken reaches 165°F internal temperature and vegetables are tender.
- 6.Serve chicken with roasted vegetables and drizzle with pan juices for added flavor.
Informacje odżywcze
Dlaczego ten przepis
This recipe is healthy because it is autoimmune-protocol compliant, rich in lean protein, fiber, and essential vitamins, while avoiding inflammatory ingredients to support gut health and immunity.
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