25 Delicious AIP Chicken Recipes Healthy

Packed with flavor and perfect for any night of the week, these 25 AIP chicken recipes are your ticket to delicious, healthy meals without the hassle. Whether you’re craving something cozy, quick, or packed with seasonal veggies, we’ve got you covered. Dive into our roundup and discover your next favorite dish that’s as nourishing as it is tasty!

AIP Chicken and Sweet Potato Stew

Kick off your cozy evening with this hearty AIP Chicken and Sweet Potato Stew. It’s simple, nourishing, and packed with flavors that feel like a warm hug.

Ingredients

• Chicken thighs – 1 lb
• Sweet potatoes – 2 cups, diced
• Garlic – 2 cloves, minced
• Coconut oil – 2 tbsp
• Chicken broth – 4 cups
• Salt – ½ tsp

Instructions

1. Heat coconut oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the pot. Cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken and set aside. In the same pot, add minced garlic. Sauté until fragrant, about 30 seconds.
4. Add diced sweet potatoes to the pot. Stir to coat with the garlic and oil.
5. Pour in chicken broth and bring to a boil. Tip: Use homemade broth for deeper flavor if available.
6. Return chicken to the pot. Reduce heat to low, cover, and simmer for 25 minutes. Tip: The stew is ready when sweet potatoes are fork-tender.
7. Season with salt. Stir gently to combine.

Tender chicken and sweet potatoes meld together in a rich, savory broth that’s both comforting and satisfying. Serve it in a bowl with a sprinkle of fresh herbs for a pop of color.

AIP Chicken Curry with Coconut Milk

Dive into a comforting bowl of AIP Chicken Curry with Coconut Milk, perfect for those cozy nights in. You’ll love how the creamy coconut milk blends with the rich spices, creating a dish that’s both nourishing and satisfying.

Ingredients

• Chicken thighs – 1.5 lbs
• Coconut milk – 1 can (13.5 oz)
• Turmeric – 1 tsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Salt – ½ tsp

Instructions

1. Heat a large skillet over medium heat. Add the chicken thighs, skin side down, and cook for 5 minutes until golden brown. Flip and cook for another 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
2. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and grated ginger. Sauté for 1 minute until fragrant.
3. Stir in the turmeric and salt, then pour in the coconut milk. Bring to a simmer. Tip: Stir constantly to prevent the coconut milk from separating.
4. Return the chicken to the skillet, cover, and simmer on low heat for 20 minutes. Tip: The curry is ready when the chicken is tender and the sauce has thickened slightly.

Keep the curry warm until serving to let the flavors meld even more. The result is a creamy, aromatic dish with tender chicken that falls right off the bone. Try serving it over cauliflower rice for a complete AIP-friendly meal.

AIP Chicken Soup with Ginger and Turmeric

Perfect for those chilly evenings or when you’re feeling under the weather, this AIP Chicken Soup with Ginger and Turmeric is a hug in a bowl. You’ll love how the ginger and turmeric not only add a warm, spicy kick but also pack a healthful punch.

Ingredients

• Chicken thighs – 1 lb
• Ginger – 1 tbsp, grated
• Turmeric – 1 tsp, ground
• Garlic – 2 cloves, minced
• Carrots – 2, sliced
• Celery – 2 stalks, chopped
• Water – 6 cups
• Salt – 1 tsp

Instructions

1. Place the chicken thighs in a large pot over medium heat. Cook for 5 minutes until lightly browned.
2. Add the grated ginger, ground turmeric, and minced garlic to the pot. Stir well to coat the chicken. Tip: Fresh ginger gives a brighter flavor than powdered.
3. Pour in the water, then add the sliced carrots and chopped celery. Bring to a boil.
4. Reduce the heat to low, cover, and simmer for 30 minutes. Tip: Simmering slowly extracts more flavor from the ingredients.
5. Remove the chicken thighs from the pot, shred the meat using two forks, and return it to the pot. Tip: Shredding the chicken ensures every spoonful is packed with meat.
6. Stir in the salt, then taste and adjust if needed. Simmer for another 5 minutes.

One spoonful of this soup and you’ll be hooked on its creamy texture and the earthy warmth from the turmeric. Serve it with a sprinkle of fresh herbs on top for an extra layer of flavor.

AIP Baked Chicken Thighs with Herbs

Think you’re ready to dive into a dish that’s both comforting and compliant with the Autoimmune Protocol? These AIP baked chicken thighs with herbs are your ticket to a flavorful, fuss-free meal.

Ingredients

• Chicken thighs – 4
• Olive oil – 2 tbsp
• Garlic powder – 1 tsp
• Dried thyme – 1 tsp
• Dried rosemary – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures your chicken cooks evenly and gets that perfect golden skin.
2. In a small bowl, mix together the garlic powder, dried thyme, dried rosemary, and salt. Tip: Crushing the dried herbs between your fingers before adding them releases more flavor.
3. Place the chicken thighs in a baking dish and drizzle with olive oil, making sure each piece is lightly coated.
4. Sprinkle the herb and spice mix evenly over the chicken thighs. Tip: For extra flavor, let the chicken sit with the spices for 10 minutes before baking.
5. Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer to check doneness without cutting into the chicken.
6. Let the chicken rest for 5 minutes before serving. This keeps the juices inside, making every bite succulent.

With a crispy herb crust and juicy interior, these chicken thighs are a dream. Serve them over a bed of mashed cauliflower for a complete AIP-friendly meal.

AIP Chicken Liver Pate

Oh, you’re going to love this AIP Chicken Liver Pate. It’s rich, creamy, and packed with flavor, perfect for those following an autoimmune protocol or anyone looking for a delicious, healthy spread.

Ingredients

• Chicken livers – 1 lb
• Coconut oil – ¼ cup
• Garlic – 2 cloves
• Apple cider vinegar – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the chicken livers under cold water and pat them dry with paper towels.
2. Heat a skillet over medium heat and add the coconut oil.
3. Once the oil is melted, add the chicken livers and garlic to the skillet.
4. Cook the livers for about 5 minutes on each side, or until they’re no longer pink in the middle.
5. Remove the skillet from the heat and let it cool for a few minutes.
6. Transfer the livers, garlic, and any remaining oil to a food processor.
7. Add the apple cider vinegar and salt to the food processor.
8. Blend everything until smooth, scraping down the sides as needed.
9. Pour the mixture into a small dish or jar and refrigerate for at least 2 hours before serving.

Perfectly smooth with a hint of tang from the vinegar, this pate is great on cucumber slices or as a dip for your favorite AIP crackers. The garlic adds just the right amount of kick, making it a hit at any gathering.

AIP Chicken Salad with Avocado Dressing

Kickstart your day with this refreshing AIP Chicken Salad with Avocado Dressing. It’s packed with flavors that’ll make your taste buds dance, and it’s super easy to whip up.

Ingredients

• Chicken breast – 1 lb
• Avocado – 1
• Lemon juice – 2 tbsp
• Olive oil – 1 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Place the chicken breast on a baking sheet, drizzle with olive oil, and sprinkle with salt.
3. Bake for 25 minutes or until the internal temperature reaches 165°F. Tip: Let the chicken rest for 5 minutes before slicing to keep it juicy.
4. While the chicken cooks, mash the avocado in a bowl and mix in lemon juice and salt to create the dressing. Tip: Use a fork for a chunkier texture or a blender for smooth.
5. Slice the cooked chicken into strips.
6. Toss the chicken with the avocado dressing until well coated. Tip: Add a splash of water if the dressing is too thick.

Enjoy this creamy, tangy chicken salad on its own or over a bed of greens for a light meal. The avocado dressing adds a rich, velvety texture that pairs perfectly with the tender chicken.

AIP Chicken Stir-Fry with Vegetables

Wondering what to whip up for a quick, healthy dinner that won’t derail your AIP diet? This chicken stir-fry with veggies is your answer—simple, flavorful, and packed with nutrients.

Ingredients

• Chicken breast – 1 lb, sliced
• Coconut oil – 2 tbsp
• Carrots – 1 cup, sliced
• Broccoli – 1 cup, florets
• Garlic – 2 cloves, minced
• Ginger – 1 tsp, grated
• Salt – ½ tsp

Instructions

1. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add sliced chicken breast to the skillet. Cook for 5 minutes, stirring occasionally, until no longer pink. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Add minced garlic and grated ginger to the skillet. Stir for 30 seconds until fragrant.
4. Toss in sliced carrots and broccoli florets. Cook for 4 minutes, stirring frequently, until veggies are crisp-tender. Tip: Keep the heat high to get a nice sear on the veggies.
5. Sprinkle salt over the stir-fry. Stir to combine and cook for another minute. Tip: Taste and adjust salt if needed, but remember the AIP guidelines.

You’ll love the tender chicken paired with the crunch of perfectly cooked veggies. Serve it over cauliflower rice for a complete AIP-friendly meal that’s sure to satisfy.

AIP Chicken Bone Broth

Oh, you’re going to love this AIP Chicken Bone Broth—it’s like a hug in a bowl, especially when you’re feeling under the weather or just need something comforting.

Ingredients

• Chicken bones – 2 lbs
• Apple cider vinegar – 2 tbsp
• Water – 8 cups
• Salt – 1 tsp

Instructions

1. Preheat your oven to 400°F.
2. Spread the chicken bones on a baking sheet and roast for 30 minutes to enhance the flavor.
3. Transfer the roasted bones to a large pot and add the apple cider vinegar and water.
4. Let the mixture sit for 30 minutes to allow the vinegar to help extract minerals from the bones.
5. Bring the pot to a boil, then reduce the heat to low and simmer for 24 hours, skimming off any foam that rises to the top.
6. After simmering, strain the broth through a fine mesh sieve into a clean container.
7. Stir in the salt until fully dissolved.

A rich, gelatinous broth that’s packed with flavor awaits you. Try sipping it straight from a mug or using it as a base for soups and stews for an extra nutrient boost.

AIP Chicken Meatballs with Zucchini Noodles

These AIP Chicken Meatballs with Zucchini Noodles are a game-changer for anyone following the Autoimmune Protocol or just looking for a healthy, delicious meal. They’re packed with flavor, easy to make, and perfect for a cozy dinner.

Ingredients

• Ground chicken – 1 lb
• Garlic powder – 1 tsp
• Salt – ½ tsp
• Zucchini – 2 medium
• Olive oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the ground chicken, garlic powder, and salt until well combined.
3. Roll the mixture into 1-inch meatballs and place them on the prepared baking sheet. Tip: Wet your hands to prevent sticking.
4. Bake for 20 minutes or until the meatballs are golden and cooked through.
5. While the meatballs bake, spiralize the zucchini into noodles. Tip: No spiralizer? Use a vegetable peeler for wide, flat noodles.
6. Heat olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes until just tender. Tip: Don’t overcook; they should be al dente.
7. Serve the meatballs over the zucchini noodles. Enjoy the tender meatballs with the fresh, crisp noodles for a satisfying meal that’s both nutritious and comforting.

Combining the juicy chicken meatballs with the light zucchini noodles creates a dish that’s both hearty and refreshing. Try topping with a drizzle of olive oil or a squeeze of lemon for an extra flavor boost.

AIP Chicken and Butternut Squash Casserole

Even if you’re new to the AIP diet, this chicken and butternut squash casserole is a comforting dish that’s easy to love. It’s hearty, flavorful, and perfect for those cozy nights in.

Ingredients

• Chicken thighs – 1.5 lbs
• Butternut squash – 3 cups, cubed
• Coconut oil – 2 tbsp
• Garlic powder – 1 tsp
• Sea salt – ½ tsp

Instructions

1. Preheat your oven to 375°F. This ensures even cooking from the get-go.
2. Heat coconut oil in a large skillet over medium heat. A hot skillet prevents sticking.
3. Add chicken thighs to the skillet. Cook for 5 minutes per side until golden brown. Browning adds depth of flavor.
4. Transfer chicken to a plate. Keep those tasty juices in the skillet for the squash.
5. Add butternut squash to the skillet. Sauté for 5 minutes, stirring occasionally.
6. Sprinkle garlic powder and sea salt over the squash. Stir to coat evenly.
7. Place chicken back in the skillet, nestling it among the squash. This lets the flavors meld.
8. Cover and bake for 25 minutes. The cover keeps everything moist.
9. Remove cover and bake for an additional 10 minutes to crisp the chicken slightly.

Perfectly tender chicken and sweet squash make this dish a winner. Try serving it over a bed of greens for a fresh contrast.

AIP Roasted Chicken with Root Vegetables

Guess what? You’re about to make a dish that’s as comforting as it is healthy. AIP roasted chicken with root vegetables is your ticket to a flavorful, nutrient-packed meal.

Ingredients

• Chicken – 1 whole (3-4 lbs)
• Carrots – 2 cups, chopped
• Sweet potatoes – 2 cups, chopped
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Garlic – 3 cloves, minced

Instructions

1. Preheat your oven to 375°F.
2. Rinse the chicken under cold water and pat dry with paper towels.
3. Rub the chicken with 1 tbsp of olive oil and sprinkle with ½ tsp of salt.
4. Place the chicken in a roasting pan.
5. Toss the chopped carrots and sweet potatoes with the remaining olive oil, salt, and minced garlic.
6. Arrange the vegetables around the chicken in the pan.
7. Roast in the preheated oven for 1 hour and 15 minutes, or until the chicken’s internal temperature reaches 165°F.
8. Let the chicken rest for 10 minutes before carving.

Coming out of the oven, the chicken is juicy with a crispy skin, while the root vegetables are tender and caramelized. Serve it on a platter for a family-style meal that’s sure to impress.

AIP Chicken and Kale Soup

Craving something warm and comforting? This AIP Chicken and Kale Soup is your go-to for a cozy meal that’s both nourishing and easy to whip up.

Ingredients

• Chicken breast – 1 lb
• Kale – 2 cups, chopped
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Chicken broth – 4 cups
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, about 30 seconds, stirring constantly to prevent burning.
3. Add chicken breast to the pot, cooking until no longer pink, about 5 minutes per side. Tip: Cut the chicken into smaller pieces for faster cooking.
4. Pour in chicken broth, bringing the mixture to a boil. Then, reduce heat to low and simmer for 15 minutes.
5. Add chopped kale and salt, stirring well. Simmer for another 5 minutes until the kale is wilted but still vibrant. Tip: For extra flavor, let the soup sit covered for 5 minutes off the heat before serving.
6. Check the seasoning, adding more salt if needed. Tip: If the soup is too thick, add a little more broth or water to reach your desired consistency.

You’ll love the tender chicken paired with the slight crunch of kale in every spoonful. Try topping it with avocado slices for a creamy contrast or serve it alongside some roasted sweet potatoes for a heartier meal.

AIP Chicken Fajita Stuffed Peppers

Ready to shake up your dinner routine? These AIP Chicken Fajita Stuffed Peppers are a game-changer, packing all the flavor without any of the fuss. You’ll love how easy they are to make, and even more, how delicious they turn out.

Ingredients

• Chicken breast – 1 lb
• Bell peppers – 4
• Avocado oil – 2 tbsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Sea salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Slice the bell peppers in half lengthwise and remove the seeds. Tip: Choose peppers with flat bottoms so they sit nicely in the baking dish.
3. Heat avocado oil in a skillet over medium-high heat.
4. Add the chicken breast to the skillet, cooking for 5-7 minutes until no longer pink. Tip: Cut the chicken into uniform pieces for even cooking.
5. Sprinkle garlic powder, onion powder, and sea salt over the chicken, stirring to coat evenly.
6. Fill each bell pepper half with the seasoned chicken.
7. Place the stuffed peppers in a baking dish and bake for 20-25 minutes, until the peppers are tender. Tip: For extra flavor, drizzle a little more avocado oil over the peppers before baking.

Great for meal prep or a cozy dinner, these stuffed peppers come out juicy and full of flavor. Try serving them with a side of avocado slices for a creamy contrast.

AIP Chicken and Mushroom Skillet

You’re going to love this simple yet flavorful dish that’s perfect for any night of the week. It’s packed with tender chicken and earthy mushrooms, all cooked in one skillet for easy cleanup.

Ingredients

• Chicken thighs – 1 lb
• Mushrooms – 2 cups, sliced
• Coconut oil – 2 tbsp
• Garlic – 2 cloves, minced
• Sea salt – ½ tsp

Instructions

1. Heat a large skillet over medium heat and add 2 tbsp of coconut oil.
2. Once the oil is hot, add 1 lb of chicken thighs to the skillet. Cook for 5 minutes on each side until golden brown. Tip: Don’t overcrowd the skillet to ensure each piece gets a nice sear.
3. Remove the chicken from the skillet and set aside on a plate.
4. In the same skillet, add 2 cups of sliced mushrooms and 2 minced garlic cloves. Cook for 3 minutes until the mushrooms are soft. Tip: Stir occasionally to prevent the garlic from burning.
5. Return the chicken to the skillet, sprinkle with ½ tsp of sea salt, and stir to combine.
6. Cover the skillet and let everything cook together for another 5 minutes. Tip: This allows the flavors to meld and the chicken to finish cooking through.

Flavorful and satisfying, this dish has a wonderful combination of textures from the juicy chicken and soft mushrooms. Serve it over a bed of cauliflower rice for a complete meal that’s both nutritious and delicious.

AIP Chicken Piccata with Cauliflower Mash

Oh, you’re going to love this twist on a classic that’s both comforting and compliant with the AIP diet. It’s a dish that brings together the tangy, rich flavors of chicken piccata with the creamy, comforting texture of cauliflower mash, perfect for those nights when you need something satisfying yet simple.

Ingredients

• Chicken breasts – 2
• Olive oil – 2 tbsp
• Garlic – 2 cloves
• Lemon juice – ¼ cup
• Capers – 2 tbsp
• Cauliflower – 1 head
• Coconut milk – ½ cup
• Salt – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Season the chicken breasts with salt and sear them in olive oil over medium-high heat for 3 minutes per side, until golden. Tip: Don’t move the chicken while searing to get a perfect crust.
3. Transfer the chicken to a baking dish, add garlic, lemon juice, and capers around it. Bake for 15 minutes.
4. While the chicken bakes, steam the cauliflower florets until very tender, about 10 minutes. Tip: Over-steaming makes the mash smoother.
5. Drain the cauliflower, then blend with coconut milk and salt until creamy. Tip: A high-speed blender gives the silkiest texture.
6. Serve the chicken over the cauliflower mash, spooning the pan juices over the top.

Lusciously creamy with a bright, lemony kick, this dish is a game-changer for AIP followers. Try topping it with extra capers for an added punch of flavor, or serve alongside a crisp green salad for a complete meal.

AIP Chicken Nuggets with Coconut Flour

Did you know you can enjoy chicken nuggets even on the AIP diet? These crispy, golden bites are made with coconut flour for a delicious, grain-free alternative.

Ingredients

• Chicken breast – 1 lb, cut into nugget-sized pieces
• Coconut flour – ½ cup
• Salt – ½ tsp
• Coconut oil – 2 tbsp

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the coconut flour and salt thoroughly.
3. Dip each chicken piece into the coconut flour mixture, ensuring it’s fully coated. Shake off any excess.
4. Heat coconut oil in a large skillet over medium heat until it shimmers, about 2 minutes.
5. Place the coated chicken nuggets in the skillet. Cook for 2-3 minutes on each side until golden brown. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer the nuggets to the prepared baking sheet. Bake for 10 minutes to ensure they’re cooked through. Tip: Use a meat thermometer to check the internal temperature reaches 165°F.
7. Let the nuggets rest for 5 minutes before serving. Tip: This helps them stay juicy inside.

How about serving these nuggets with a side of homemade AIP-friendly ketchup? Their crispy outside and tender inside make them a hit for any meal.

AIP Chicken and Broccoli Stir-Fry

Now, let’s dive into making a simple yet satisfying AIP Chicken and Broccoli Stir-Fry that’s perfect for a quick weeknight dinner. You’ll love how easy it is to whip up this flavorful dish.

Ingredients

• Chicken breast – 1 lb, sliced
• Broccoli – 2 cups, chopped
• Coconut oil – 2 tbsp
• Garlic – 2 cloves, minced
• Sea salt – ½ tsp

Instructions

1. Heat coconut oil in a large skillet over medium heat until it’s shimmering, about 2 minutes.
2. Add the sliced chicken breast to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
3. Tip: Don’t overcrowd the skillet to ensure the chicken cooks evenly.
4. Add the minced garlic to the skillet. Stir and cook for 1 minute until fragrant.
5. Tip: Keep the garlic moving to prevent it from burning.
6. Add the chopped broccoli to the skillet. Stir to combine with the chicken and garlic.
7. Cover the skillet and let the broccoli steam for 3 minutes, until it’s bright green and slightly tender.
8. Tip: If you prefer your broccoli crunchier, reduce the steaming time by 1 minute.
9. Remove the lid, sprinkle sea salt over the stir-fry, and stir everything together. Cook for another 2 minutes to let the flavors meld.
10. Serve hot. Here’s how it turns out: the chicken is juicy, the broccoli is perfectly tender-crisp, and the garlic adds a punch of flavor. Try serving it over cauliflower rice for a complete AIP-friendly meal.

AIP Chicken Sausage with Apples and Squash

Ready to whip up something that’s both comforting and nutritious? This AIP-friendly dish combines savory chicken sausage with the sweet notes of apples and squash, making it a perfect meal for any day of the week.

Ingredients

• Chicken sausage – 1 lb
• Apple – 1, sliced
• Butternut squash – 2 cups, cubed
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Preheat your oven to 400°F. This ensures everything cooks evenly and gets nicely browned.
2. In a large bowl, toss the cubed butternut squash with 1 tbsp of olive oil and ¼ tsp of salt. Spread them out on a baking sheet in a single layer for even roasting.
3. Roast the squash in the preheated oven for 20 minutes. Flip the pieces halfway through to ensure they caramelize on all sides.
4. While the squash roasts, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the chicken sausage, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
5. Add the sliced apple to the skillet with the sausage. Cook for another 3-4 minutes until the apples are just tender but still hold their shape.
6. Once the squash is done, add it to the skillet with the sausage and apples. Stir everything together gently to combine, cooking for an additional 2 minutes to let the flavors meld.

Finished with a delightful mix of textures—tender squash, juicy apples, and hearty sausage. Serve it over a bed of greens for a light meal or alongside roasted potatoes for something more substantial.

AIP Chicken and Carrot Soup

Craving something comforting yet simple? This AIP Chicken and Carrot Soup is your go-to for a cozy meal that’s both nourishing and easy to whip up.

Ingredients

• Chicken thighs – 1 lb
• Carrots – 3 cups, sliced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Water – 4 cups
• Salt – 1 tsp

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add chicken thighs to the pot. Cook until golden brown on both sides, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
3. Remove chicken from the pot and set aside. In the same pot, add minced garlic and sauté for 30 seconds until fragrant.
4. Add sliced carrots to the pot. Stir to combine with the garlic.
5. Return the chicken to the pot. Add water and salt. Bring to a boil.
6. Reduce heat to low. Cover and simmer for 25 minutes, or until carrots are tender. Tip: Skim off any foam that rises to the top for a clearer soup.
7. Remove chicken from the pot. Shred the meat using two forks, then return it to the pot. Tip: For extra flavor, let the soup sit covered for 10 minutes off the heat before serving.

Perfectly tender chicken and sweet carrots come together in a light, flavorful broth. Try topping with fresh herbs for a pop of color and freshness.

AIP Chicken Tacos with Lettuce Wraps

Are you craving something delicious yet simple? These AIP Chicken Tacos with Lettuce Wraps are your go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• Chicken breast – 1 lb
• Lettuce leaves – 8 large
• Avocado oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat a skillet over medium heat and add 1 tbsp of avocado oil.
2. Cut the chicken breast into small, bite-sized pieces.
3. Add the chicken to the skillet, sprinkle with garlic powder and salt.
4. Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked and slightly golden.
5. While the chicken cooks, wash and dry the lettuce leaves, ensuring they’re ready to use as wraps.
6. Once the chicken is done, remove it from the heat and let it cool slightly.
7. Place a spoonful of chicken onto each lettuce leaf, fold, and serve immediately.

Unbelievably, these tacos are both crunchy and juicy, with the lettuce adding a fresh contrast to the savory chicken. Try adding a slice of avocado on top for an extra creamy texture.

AIP Chicken and Spinach Stuffed Sweet Potatoes

Fancy a meal that’s both nourishing and easy to whip up? You’ll love these AIP Chicken and Spinach Stuffed Sweet Potatoes. They’re packed with flavor and perfect for a cozy night in.

Ingredients

• Sweet potatoes – 2 large
• Chicken breast – 1 lb, cooked and shredded
• Spinach – 2 cups, fresh
• Coconut oil – 1 tbsp
• Garlic powder – 1 tsp
• Sea salt – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Wash the sweet potatoes thoroughly, then pierce each several times with a fork.
3. Place the sweet potatoes on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
4. While the sweet potatoes bake, heat coconut oil in a skillet over medium heat.
5. Add the spinach to the skillet and sauté until wilted, about 2-3 minutes. Tip: Squeeze out excess water from the spinach to avoid soggy potatoes.
6. In a bowl, mix the shredded chicken with the sautéed spinach, garlic powder, and sea salt.
7. Once the sweet potatoes are done, let them cool for 5 minutes, then slice each open lengthwise.
8. Stuff each sweet potato with the chicken and spinach mixture. Tip: For extra flavor, drizzle with a little more coconut oil before serving.
9. Return the stuffed sweet potatoes to the oven and bake for an additional 10 minutes to warm through.

What you’ll love about this dish is the creamy texture of the sweet potatoes against the savory chicken and spinach. Try topping with avocado slices for a fresh twist.

AIP Chicken and Asparagus Bake

Back to basics with this simple yet satisfying AIP Chicken and Asparagus Bake. It’s the kind of meal that feels fancy but is surprisingly easy to throw together on a busy weeknight.

Ingredients

• Chicken breasts – 2, boneless and skinless
• Asparagus – 1 bunch, trimmed
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Garlic powder – 1 tsp

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Place the chicken breasts in the dish, drizzle with 1 tbsp olive oil, and sprinkle with ½ tsp salt and 1 tsp garlic powder. Tip: For extra flavor, let the chicken marinate in the spices for 10 minutes before baking.
3. Arrange the asparagus around the chicken in the dish, drizzle with the remaining 1 tbsp olive oil, and season lightly with a pinch of salt.
4. Bake for 25 minutes, or until the chicken reaches an internal temperature of 165°F and the asparagus is tender. Tip: Cover the dish with foil if the asparagus starts to brown too quickly.
5. Let the dish rest for 5 minutes before serving to allow the juices to redistribute. Tip: Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.

Now you’ve got a dish that’s juicy, flavorful, and packed with nutrients. Try serving it over a bed of cauliflower rice for a complete AIP-friendly meal.

AIP Chicken and Pumpkin Curry

Oh, you’re going to love this AIP Chicken and Pumpkin Curry. It’s cozy, flavorful, and just the thing for a chilly evening. Plus, it’s packed with nutrients to keep you feeling great.

Ingredients

• Chicken thighs – 1 lb
• Pumpkin puree – 1 cup
• Coconut milk – 1 can
• Garlic – 2 cloves
• Ginger – 1 tbsp
• Turmeric – 1 tsp
• Salt – ½ tsp

Instructions

1. Heat a large pot over medium heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes per side. Tip: Don’t overcrowd the pot to ensure even browning.
2. Remove the chicken and set aside. In the same pot, add minced garlic and ginger, sautéing for 1 minute until fragrant.
3. Stir in the pumpkin puree, coconut milk, turmeric, and salt. Bring to a simmer. Tip: Use full-fat coconut milk for the creamiest texture.
4. Return the chicken to the pot, cover, and simmer on low heat for 20 minutes. Tip: The curry is ready when the chicken is tender and cooked through.

Aromatic and rich, this curry has a velvety texture that pairs wonderfully with cauliflower rice. For an extra touch, garnish with fresh cilantro before serving.

AIP Chicken and Brussels Sprouts Hash

Now, if you’re looking for a dish that’s both comforting and packed with nutrients, this AIP Chicken and Brussels Sprouts Hash is your go-to. It’s simple, flavorful, and perfect for any meal of the day.

Ingredients

• Chicken breast – 1 lb, diced
• Brussels sprouts – 2 cups, halved
• Avocado oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Heat avocado oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced chicken breast to the skillet. Cook for 5 minutes, stirring occasionally, until the chicken is no longer pink.
3. Add halved Brussels sprouts to the skillet. Cook for another 10 minutes, stirring occasionally, until the sprouts are tender and slightly caramelized.
4. Sprinkle salt over the hash and stir to combine. Cook for an additional 2 minutes to let the flavors meld.
5. Tip: For extra crispiness, let the hash sit undisturbed for the last 2 minutes of cooking.
6. Tip: If your skillet isn’t large enough, cook the chicken and Brussels sprouts in batches to avoid overcrowding.
7. Tip: Feel free to add a splash of apple cider vinegar at the end for a tangy twist.

This hash turns out wonderfully savory with a satisfying crunch from the Brussels sprouts. Try topping it with a fried egg for a hearty breakfast or serve it alongside a fresh salad for a lighter meal.

AIP Chicken and Cauliflower Rice Bowl

So, you’re looking for a meal that’s both comforting and compliant with the AIP diet? This chicken and cauliflower rice bowl has got you covered—it’s simple, satisfying, and packed with flavor.

Ingredients

• Chicken breast – 1 lb
• Cauliflower – 1 head
• Coconut oil – 2 tbsp
• Garlic powder – 1 tsp
• Salt – ½ tsp

Instructions

1. Preheat your skillet over medium heat and add 1 tbsp of coconut oil. Tip: Let the oil heat up for about 30 seconds before adding the chicken to prevent sticking.
2. Cut the chicken breast into bite-sized pieces and season with garlic powder and salt.
3. Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until no pink remains. Tip: Don’t overcrowd the pan to ensure each piece gets nicely browned.
4. While the chicken cooks, grate the cauliflower into rice-sized pieces using a box grater or food processor.
5. In a separate pan, heat the remaining 1 tbsp of coconut oil over medium heat and add the cauliflower rice. Cook for 5 minutes, stirring frequently, until tender. Tip: For extra flavor, let the cauliflower sit for a minute without stirring to get a slight crisp.
6. Combine the cooked chicken and cauliflower rice in a bowl and serve hot.

You’ll love the tender chicken paired with the light, fluffy texture of the cauliflower rice. Try topping it with avocado slices for a creamy contrast or a squeeze of lime for a zesty kick.

Conclusion

Unleash a world of flavor with these 25 Delicious AIP Chicken Recipes, perfect for anyone looking to enjoy healthy, comforting meals. Each recipe is a testament to how tasty and varied the AIP diet can be. We’d love to hear which dishes become your favorites—drop us a comment below! And if you found this roundup helpful, don’t forget to share the love on Pinterest. Happy cooking!