This autoimmune-protocol compliant dish features tender lemon garlic chicken paired with a colorful medley of roasted vegetables for a nourishing, anti-inflammatory meal.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 2 medium zucchini, sliced
- 1 medium sweet potato, diced
- 1 cup broccoli florets
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium onion, sliced
- 1 lemon, juiced
- 1 tsp dried thyme
- Salt to taste
Instructions
- 1.Preheat the oven to 400°F (200°C).
- 2.Place chicken thighs in a bowl and season with lemon juice, garlic, thyme, 1 tbsp olive oil, and a pinch of salt. Let marinate for 10 minutes.
- 3.On a baking sheet, spread sweet potato, zucchini, broccoli, and onion. Drizzle with 1 tbsp olive oil and season lightly with salt.
- 4.Arrange marinated chicken on the same baking sheet alongside the vegetables.
- 5.Roast for 25–30 minutes, flipping chicken halfway, until chicken reaches 165°F internal temperature and vegetables are tender.
- 6.Serve hot with extra lemon juice squeezed on top if desired.
Nutrition Information
Why this recipe
This recipe is AIP-compliant, grain-free, and carrot-free, providing lean protein, antioxidants, and fiber-rich vegetables to support gut health and reduce inflammation.
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