20 AIP Diet One Sheet Meal Ideas/Recipes

The Autoimmune Protocol (AIP) diet is a powerful dietary strategy designed to reduce inflammation and alleviate symptoms associated with autoimmune diseases. It’s an elimination diet that removes foods that may trigger an immune response, while focusing on nutrient-dense foods that promote gut healing and overall well-being. While the AIP diet can be incredibly beneficial, it can also feel restrictive and overwhelming, especially when it comes to meal planning. That’s where one-sheet meals come in.

One-sheet meals are a game-changer for anyone looking for simple, delicious, and AIP-compliant recipes. These meals are cooked on a single sheet pan, which means minimal prep, easy cleanup, and a flavorful, complete meal in one go. By combining a protein source with a variety of colorful vegetables and healthy fats, you can create endless combinations that are both satisfying and healing.

This article provides 20 easy and delicious one-sheet meal ideas and recipes that are fully compliant with the AIP diet. Whether you’re new to the AIP journey or a seasoned pro looking for fresh inspiration, these recipes will help you stay on track with your health goals without sacrificing flavor or convenience. We’ll cover a range of proteins, from chicken and beef to fish and seafood, paired with a rainbow of vegetables to ensure you’re getting a wide array of nutrients. Get ready to transform your AIP experience with these simple, yet elegant, one-sheet wonders.

20 AIP One-Sheet Meal Recipes

Here are 20 easy and delicious one-sheet meal ideas to get you started on your AIP journey:

1. Lemon Herb Chicken with Asparagus and Sweet Potatoes

Ingredients:

• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 medium sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the chicken, asparagus, and sweet potatoes with olive oil, lemon juice, rosemary, thyme, and salt.
3. Spread the mixture in a single layer on the prepared baking sheet.
4. Bake for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

2. Garlic Shrimp with Broccoli and Cauliflower

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 head broccoli, cut into florets
• 1 head cauliflower, cut into florets
• 3 cloves garlic, minced
• 2 tablespoons coconut oil, melted
• 1/2 teaspoon turmeric powder
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the shrimp, broccoli, cauliflower, garlic, coconut oil, turmeric, and salt. Toss to coat.
3. Spread the mixture in a single layer on the prepared baking sheet.
4. Bake for 12-15 minutes, or until the shrimp is pink and cooked through.

3. Sheet Pan Beef and Broccoli

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 1 head broccoli, cut into florets
• 1/4 cup coconut aminos
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 2 tablespoons avocado oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the coconut aminos, honey/maple syrup, ginger, and garlic.
3. In a large bowl, toss the sliced steak and broccoli florets with the avocado oil and the sauce.
4. Spread the mixture in a single layer on the prepared baking sheet.
5. Bake for 10-15 minutes, or until the steak is cooked to your liking.

4. Salmon with Brussels Sprouts and Butternut Squash

Ingredients:

• 2 (6-ounce) salmon fillets
• 1 lb Brussels sprouts, trimmed and halved
• 1 small butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1 teaspoon dried dill
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the Brussels sprouts and butternut squash with olive oil, dill, and salt.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 15 minutes.
4. Add the salmon fillets to the baking sheet, drizzle with a little more olive oil and season with salt and dill.
5. Bake for another 10-12 minutes, or until the salmon is cooked through and the vegetables are tender.

5. Turkey and Cranberry Meatballs with Roasted Carrots

Ingredients:

• 1 lb ground turkey
• 1/2 cup fresh or frozen cranberries
• 1/4 cup finely chopped onion
• 1 teaspoon dried sage
• Sea salt to taste
• 1 lb carrots, peeled and chopped
• 2 tablespoons olive oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, cranberries, onion, sage, and salt. Mix well and form into 1-inch meatballs.
3. In another bowl, toss the carrots with olive oil and a pinch of salt.
4. Spread the carrots in a single layer on the prepared baking sheet.
5. Arrange the meatballs on the baking sheet with the carrots.
6. Bake for 20-25 minutes, or until the meatballs are cooked through and the carrots are tender.

6. Pork Chops with Apples and Onions

Ingredients:

• 2 bone-in pork chops, about 1-inch thick
• 2 apples, cored and sliced
• 1 large onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the apple and onion slices with olive oil, thyme, and salt.
3. Spread the apple and onion mixture on the prepared baking sheet.
4. Season the pork chops with salt and thyme and place them on top of the apples and onions.
5. Bake for 20-25 minutes, or until the pork chops are cooked through.

7. Chicken and Veggie Skewers

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into 1-inch cubes
• 1 zucchini, cut into 1-inch pieces
• 1 yellow squash, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 1 lemon, juiced
• 1 teaspoon dried oregano
• Sea salt to taste
• Wooden or metal skewers

Instructions:

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
3. In a large bowl, toss the chicken, zucchini, yellow squash, and red onion with olive oil, lemon juice, oregano, and salt.
4. Thread the chicken and vegetables onto the skewers.
5. Place the skewers on the prepared baking sheet.
6. Bake for 15-20 minutes, turning once, until the chicken is cooked through and the vegetables are tender.

8. Sheet Pan Tuna with Green Beans and Olives

Ingredients:

• 2 (6-ounce) tuna steaks
• 1 lb green beans, trimmed
• 1/2 cup pitted olives (AIP-compliant)
• 2 tablespoons olive oil
• 1 lemon, sliced
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the green beans and olives with olive oil and salt.
3. Spread the green beans and olives on the prepared baking sheet.
4. Season the tuna steaks with salt and place them on the baking sheet with the vegetables.
5. Top each tuna steak with a few lemon slices.
6. Bake for 10-15 minutes, or until the tuna is cooked to your liking.

9. Lamb Chops with Roasted Beets and Carrots

Ingredients:

• 4 lamb chops
• 2 large beets, peeled and cubed
• 1 lb carrots, peeled and chopped
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the beets and carrots with olive oil, rosemary, and salt.
3. Spread the vegetables on the prepared baking sheet and roast for 20 minutes.
4. Season the lamb chops with salt and rosemary and add them to the baking sheet.
5. Bake for another 10-15 minutes, or until the lamb is cooked to your desired doneness.

10. Scallops with Asparagus and Mushrooms

Ingredients:

• 1 lb large sea scallops, patted dry
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 8 oz mushrooms, sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Sea salt to taste

Instructions:

1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the asparagus and mushrooms with olive oil, garlic, and salt.
3. Spread the vegetables on the prepared baking sheet and roast for 10 minutes.
4. Add the scallops to the baking sheet, drizzle with a little more olive oil and season with salt.
5. Bake for another 5-7 minutes, or until the scallops are opaque and cooked through.

11. Chicken Drumsticks with Sweet Potatoes and Broccoli

Ingredients:

• 6-8 chicken drumsticks
• 2 medium sweet potatoes, peeled and cubed
• 1 head broccoli, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon paprika (from compliant source)
• 1/2 teaspoon garlic powder
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the chicken drumsticks, sweet potatoes, and broccoli with olive oil, paprika, garlic powder, and salt.
3. Spread the mixture in a single layer on the prepared baking sheet.
4. Bake for 30-35 minutes, or until the chicken is cooked through and the vegetables are tender.

12. Beef Liver with Onions and Bacon

Ingredients:

• 1 lb beef liver, sliced into 1/4-inch thick pieces
• 1 large onion, sliced
• 4 slices of AIP-compliant bacon, chopped
• 2 tablespoons bacon fat or olive oil
• Sea salt to taste

Instructions:

1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. In a large skillet, cook the bacon until crispy. Remove the bacon and set aside, reserving the fat.
3. In a large bowl, toss the liver and onions with the bacon fat and salt.
4. Spread the liver and onions on the prepared baking sheet.
5. Bake for 10-15 minutes, or until the liver is cooked through but still tender.
6. Sprinkle with the crispy bacon before serving.

13. Cod with Zucchini and Yellow Squash

Ingredients:

• 2 (6-ounce) cod fillets
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the zucchini and yellow squash with olive oil, oregano, and salt.
3. Spread the vegetables on the prepared baking sheet.
4. Season the cod fillets with salt and oregano and place them on top of the vegetables.
5. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.

14. Sausage with Roasted Cabbage and Apples

Ingredients:

• 1 lb AIP-compliant sausage, sliced
• 1 small head of cabbage, cut into wedges
• 2 apples, cored and sliced
• 2 tablespoons olive oil
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the cabbage and apples with olive oil and salt.
3. Spread the cabbage and apples on the prepared baking sheet.
4. Arrange the sausage slices on top.
5. Bake for 20-25 minutes, or until the sausage is cooked through and the cabbage is tender.

15. Teriyaki Salmon with Bok Choy

Ingredients:

• 2 (6-ounce) salmon fillets
• 4 heads of baby bok choy, halved
• 1/4 cup coconut aminos
• 1 tablespoon honey or maple syrup
• 1 teaspoon ginger, grated
• 1 clove garlic, minced
• 2 tablespoons avocado oil

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a small bowl, whisk together the coconut aminos, honey/maple syrup, ginger, and garlic.
3. In a large bowl, toss the bok choy with the avocado oil and half of the teriyaki sauce.
4. Spread the bok choy on the prepared baking sheet.
5. Place the salmon fillets on the baking sheet and brush with the remaining teriyaki sauce.
6. Bake for 10-15 minutes, or until the salmon is cooked through.

16. Chicken Thighs with Roasted Grapes and Onions

Ingredients:

• 4-6 bone-in, skin-on chicken thighs
• 2 cups red seedless grapes
• 1 large red onion, cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the grapes and onion wedges with olive oil, thyme, and salt.
3. Spread the grape and onion mixture on the prepared baking sheet.
4. Season the chicken thighs with salt and thyme and place them on top of the grapes and onions.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the skin is crispy.

17. Halibut with Asparagus and Lemon

Ingredients:

• 2 (6-ounce) halibut fillets
• 1 bunch asparagus, trimmed
• 1 lemon, thinly sliced
• 2 tablespoons olive oil
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the asparagus with olive oil and salt.
3. Spread the asparagus on the prepared baking sheet.
4. Season the halibut fillets with salt and place them on top of the asparagus.
5. Top each fillet with a few lemon slices.
6. Bake for 12-15 minutes, or until the halibut is cooked through.

18. Ground Beef with Sweet Potato and Kale

Ingredients:

• 1 lb ground beef
• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, stems removed and leaves chopped
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the sweet potatoes with olive oil, garlic powder, and salt.
3. Spread the sweet potatoes on the prepared baking sheet and roast for 15 minutes.
4. Add the ground beef and kale to the baking sheet, breaking up the beef with a spoon.
5. Bake for another 10-15 minutes, or until the beef is cooked through and the sweet potatoes are tender.

19. Duck Breast with Cherries and Broccoli

Ingredients:

• 2 duck breasts, skin on
• 1 cup pitted cherries, halved
• 1 head broccoli, cut into florets
• 1 tablespoon olive oil
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Score the duck skin in a diamond pattern.
2. Place the duck breasts skin-side down in a cold skillet and cook over medium heat for 5-7 minutes, or until the fat has rendered and the skin is crispy. Reserve the rendered fat.
3. Line a large baking sheet with parchment paper.
4. In a large bowl, toss the broccoli and cherries with the reserved duck fat or olive oil and salt.
5. Spread the broccoli and cherries on the prepared baking sheet.
6. Place the duck breasts on the baking sheet, skin-side up.
7. Bake for 10-12 minutes for medium-rare.

20. Sardines with Roasted Vegetables

Ingredients:

• 2 cans of sardines in olive oil, drained
• 1 red bell pepper, sliced (optional, reintroduction)
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Sea salt to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. In a large bowl, toss the bell pepper (if using), zucchini, and onion with olive oil, oregano, and salt.
3. Spread the vegetables on the prepared baking sheet and roast for 15-20 minutes, or until tender.
4. Add the sardines to the baking sheet and bake for another 2-3 minutes to warm through.

Conclusion

The Autoimmune Protocol (AIP) diet can be a transformative journey towards better health, but it doesn’t have to be complicated or time-consuming. By embracing the simplicity and convenience of one-sheet meals, you can enjoy a wide variety of delicious and nutrient-dense dishes that support your healing process. These 20 AIP-compliant one-sheet meal ideas are designed to inspire you and make your meal planning effortless.

Remember to listen to your body, experiment with different ingredients, and enjoy the process of nourishing yourself with wholesome, healing foods. With these recipes, you’re well on your way to making the AIP diet a sustainable and enjoyable lifestyle.