A nourishing autoimmune-protocol chicken and vegetable dish infused with anti-inflammatory turmeric, garlic, and fresh herbs. This grain-free meal is simple, wholesome, and perfect for supporting gut health.
*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 sweet potatoes, peeled and cubed
- 2 large carrots, peeled and sliced
- 1 small zucchini, sliced
- 1 small red onion, sliced
- 3 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- 1/2 tsp dried oregano
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1 tbsp fresh lemon juice
- Fresh parsley for garnish
Instructions
- 1.Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2.In a large bowl, toss sweet potatoes, carrots, zucchini, and red onion with 2 tablespoons olive oil, half the garlic, half the turmeric, sea salt, and oregano.
- 3.Spread vegetables evenly on the baking sheet and roast for 20 minutes, flipping halfway through.
- 4.While vegetables roast, season chicken thighs with remaining olive oil, garlic, turmeric, black pepper, and a squeeze of lemon juice.
- 5.Heat a large skillet over medium heat and sear chicken thighs 4-5 minutes per side until golden brown and cooked through.
- 6.Remove vegetables from oven and plate them with chicken thighs. Garnish with fresh parsley and an extra drizzle of lemon juice before serving.
Nutrition Information
Why this recipe
This recipe is AIP-compliant, grain-free, and rich in anti-inflammatory compounds, lean protein, and fiber to support immune and digestive health.
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