LOOKING FOR QUICK AND EASY AIP MEALS, WITH FEW INGREDIENTS, AND A WHOLE LOT OF TASTE AND YUMMINESS?
I’ve got you covered with this AIP Mediterranean Chicken Bake meal! All the flavors of French Provencal cuisine are present in this simple dish, from earthy green olives and tangy lemon to garlic and tarragon. Paired with a rustic broccoli mash, this quick and easy meal is definitely a crowd pleaser. If you are lucky and have any leftovers, it will taste even better the next day!
Pantry items needed for this recipe:
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Ingredients
Method
- Preheat the oven to 400°F and place the rack in the middle.
- Place the chicken thighs at the bottom of a large baking dish and season with salt to taste.
- Chop the onion, slice the lemon into wedges, and mince the garlic.
- Spread the onions, lemon, garlic, and olives around the chicken. Add 1 cup of coconut milk and season with tarragon. Transfer to the oven and bake until the chicken is cooked through, about 1 hour.
- While the chicken is in the oven, peel and dice the sweet potato. Add to a pot along with the broccoli florets and cover with water. Cover and bring to a boil over high heat, then reduce to medium and cook until fork tender, about 15 minutes.
- When the vegetables are done, drain the water and transfer to a food processor equipped with an S-blade. Add the remaining 1/2 cup of coconut milk and process until smooth and creamy, about 30 seconds. You may have to do this in 2 batches. Season to taste with salt.
- To assemble: divide the ingredients evenly between 4 containers if you are meal prepping. Store in the refrigerator up to 7 days or freeze.
Tried this recipe?Let us know how it was!
Looking for more AIP Meal prep ideas? Check out these seriously yummy meals you can prep in advance!
- Chimichurri Chicken, Plantain & Red Slaw Meal Prep: Parsley, garlic, olive oil, oregano & vinegar give this Chimichurri Chicken a magnitude of Argentine flavor. Served with simple oven-toasted plantains and tangy slaw, this prep makes for a nutrient-dense trio that keeps your taste buds hopping for 4 days worth of meals for 1. Bonus: It’s a coconut-free sheet pan recipe!
- Chicken Taco Fajita Bowls: These Chicken Taco Fajita Bowls have it ALL: anti-oxidant rich colorful vegetables, alkalizing greens, healthy fats, and medicinal herbs and spices. They’re part fajita, part taco, part salad, and 100% yum!
- Baked Meatballs, Cauliflower Rice and Sautéed Spinach Meal Prep: This Baked Meatballs, Cauliflower Rice and Sautéed Spinach Meal Prep are three delicious dishes rolled into one easy to follow the recipe. Each recipe is delicious on its own but together they make a really amazing meal. It’s a hearty and nutritious meal that comes together in under an hour.
- Teriyaki Pork Lettuce Wraps: These Teriyaki Pork Lettuce Wraps are an easy fake-out take-out that’s AIP friendly! This recipe is a double batch, perfect for make-ahead meal prepping!
Sounds so good! But how can I make this without a food processor? Can I put the softened sweet potato and broccoli in a Vitamix, or would that break the Vitamix?!!! I’m thinking it would be too hard to mash them together by hand or with a hand-mixer. Thoughts?
Great question Karen! You can do this simply with a potato masher! – Sophie
Wonderful, thanks Sophie! That’s one kitchen gizmo I do have!
Hi, Sophie. When you put “divided” next to “coconut milk” in the ingredients list, are you simply talking about the type of coconut milk — in a can? Or do you mean that the actual coconut WATER will go in one part of the recipe and the coconut “CREAM” will go in the food processor? Or do we stir the coconut milk in the can and THEN divide evenly into both parts of the recipe? Thank you!
Hello Loretta,
Good question! First, you shake the can to make sure that the water and the cream are mixed together. Then you measure out 11/2 cups of coconut milk, which will be divided between the chicken bake and the broccoli mash. – Sophie
Thanks so much for the recipe. It looks yummy! I do have a question though. My daughter is doing AIP due to an autoimmune condition. She can not eat coconut at all and many recipes call for coconut milk. Is there a good substitution for the coconut? She is using almond milk and seems to be doing ok with that. Would that be an option in your recipe?
Thanks so much,
Laura
Hello Laura,
Yes, you can replace coconut milk with unsweetened almond milk in this recipe, or use plain chicken broth. – Sophie
Sophie, why do we peel sweet potatoes? Are the peelings nutritious? I know Sarah Ballantyne says to peel nightshade potatoes, if they’re tolerated, because there’s more solanine in and near the peel than through the rest of the potato but sweet potatoes don’t have any Solanine .
Please help me. Thank you!!!
Hello Katie,
You don’t have to peel the skin of sweet potatoes. Peeling them is more a question of personal taste. – Sophie