About the Recipe

When I share that I’ve been on an AIP (Auto-Immune Protocol) diet for over a year, I’m often met with a version of “I could never do that, it’s too hard and restrictive”. I’ve found the same with clients in my nutrition practice over the years — ways of eating like the Paleo diet, Whole 30 or AIP are often met with resistance regarding how difficult it would be to comply.

While it’s true that these diets (and they’re all slightly different) do “restrict” specific foods, names grains, dairy, beans/legumes, and sugars, that doesn’t mean these ways of eating need to be complicated.

Since undertaking the AIP diet, I tried dozens of foods that I had never had before in my life! I learned to prepare organ meats, I tasted new vegetables, I experimented with bone broths and spices. Elimination of even large groups of food from our diets does not have to equal deprivation! We are so lucky that, where we live, there is so much abundance and variety to be had!

These types of therapeutic diets also don’t need to be complicated. That’s what this recipe is about. Sometimes, a simple one-pan dinner is just what we need!

So, whether you’re just looking for a quick and easy dinner idea, or if you’re learning to comply with the Paleo, Whole 30 or AIP diet — this One Pan Chicken, Golden Cauliflower and Carrot Fries recipe is here for you!

And if you’d like more paleo style recipes, check out our one-week menu plan. Download your copy today!

Paleo Menu Plan

Veronica Qubrossi

Veronica is a Holistic Nutritionist and Managing Director at Healthoholics, where she directs clinic operations, leads educational initiatives including our Holistic Weight Loss program, and manages our marketing efforts.

The Recipe

Paleo, Whole 30 & AIP-Compliant One Pan Meal

Prep Time:
10 mins
Cook Time:
30 mins
Veronica Qubrossi
Total Time:
40 mins

2 Carrot (medium)
1/2 head Cauliflower
3 tbsps Extra Virgin Olive Oil (divided three ways)
8 ozs Chicken Breast
1 tsp Dried Thyme
1 tsp Turmeric (powder)
Sea Salt & Black Pepper (to taste)


1. Preheat oven to 375F and line a large baking sheet with parchment paper.
2. Peel and slice carrots into sticks. Wash and chop cauliflower into florets.
3. Brush chicken breast with 1/3 of the olive oil. Season with thyme and sea salt and black pepper to taste. Place on the baking sheet.
4. Toss carrot sticks in 1/3 of the olive oil and season with salt and pepper to taste. Place on the baking sheet next to chicken.
5. Toss cauliflower with the remaining olive oil, turmeric and salt and pepper to taste. Mix until cauliflower is evenly yellow then transfer to the baking sheet.
6. Place the baking sheet in the oven and bake for 30 minutes or until chicken breast is cooked through.
7. Remove baking sheet from the oven and divide onto plates. Enjoy!

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