A nourishing autoimmune-protocol (AIP) meal featuring roasted root vegetables and tender chicken, enhanced with fresh herbs, garlic, and lemon for a flavorful, balanced, and anti-inflammatory dish.
*Image is for illustration purposes and may differ from the actual recipe (AI generated).
Ingredients
- 1 1/2 lbs boneless skinless chicken thighs
- 3 cups cubed sweet potatoes
- 2 cups diced carrots
- 1 1/2 cups chopped zucchini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, sliced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 tbsp lemon juice
- 1/2 tsp sea salt
- 1/4 tsp black pepper (omit if strict AIP)
Instructions
- 1.Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2.In a large bowl, toss sweet potatoes, carrots, zucchini, onion, and garlic with 1 tbsp olive oil, rosemary, thyme, salt, and pepper.
- 3.Spread vegetables evenly on the baking sheet and roast for 20 minutes.
- 4.While vegetables roast, season chicken thighs with remaining olive oil, salt, and lemon juice.
- 5.After 20 minutes, add chicken thighs to the baking sheet alongside vegetables and continue roasting for 18–20 minutes until chicken reaches 165°F internally and vegetables are tender.
- 6.Remove from oven, rest chicken for 5 minutes, then slice and serve over roasted vegetables.
Nutrition Information
Why this recipe
This recipe is AIP-friendly, rich in lean protein, fiber, and micronutrients, supporting immune health and reducing inflammation with clean, whole-food ingredients.
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