25+ Nourishing AIP Lunch Recipes to Keep Your Meals Exciting

Following the Autoimmune Protocol (AIP) diet can be a transformative way to support your health, but finding new and exciting lunch ideas can often feel like a challenge.

Whether you’re new to AIP or a seasoned pro, it’s easy to fall into a routine of eating the same meals over and over again.

To help you diversify your meals and keep things fresh, we’ve curated a collection of over 25 AIP lunch recipes that are as delicious as they are nutritious.

From vibrant salads to hearty soups and protein-packed dishes, these recipes are designed to support your health while satisfying your taste buds.

They’re all AIP-compliant, free from common inflammatory foods, and easy to prepare, so you can enjoy every bite without any worries.

AIP lunches don’t have to be bland or boring. With a bit of creativity, you can enjoy flavorful meals that fuel your body and nourish your immune system.

So whether you’re cooking for yourself or looking to meal prep for the week, these 25+ recipes will provide plenty of variety and inspiration.

25+ Nourishing AIP Lunch Recipes to Keep Your Meals Exciting

Adhering to the AIP diet doesn’t mean sacrificing flavor or variety in your meals.

With these 25+ AIP lunch recipes, you have a wide range of options to explore, all while sticking to your health goals.

From fresh salads to comforting soups, protein-packed bowls, and creative veggie dishes, there’s something for every palate.

Not only are these meals designed to support your immune system, but they are also easy to make, making them perfect for busy days when you want a satisfying, nutrient-dense meal.

Enjoy the journey of discovering new, exciting, and AIP-compliant lunch ideas, and most importantly, feel good about what you’re putting into your body.

AIP Chicken & Vegetable Stir-Fry

A light, nourishing AIP-compliant chicken and vegetable stir-fry, bursting with flavors and loaded with health benefits. This recipe uses fresh herbs, anti-inflammatory turmeric, and crisp vegetables, making it an ideal lunch option to support gut health and energy levels. By using coconut aminos instead of soy sauce, this stir-fry stays AIP-friendly without sacrificing flavor.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 1 tbsp coconut oil
• 1 medium zucchini, sliced
• 1 cup broccoli florets
• 1 red bell pepper, thinly sliced
• 2 green onions, chopped
• 1/2 tsp ground turmeric
• 1 tbsp fresh ginger, minced
• 1 clove garlic, minced
• 3 tbsp coconut aminos
• Fresh cilantro for garnish
• Sea salt to taste

Instructions:

1. In a large skillet or wok, heat the coconut oil over medium-high heat.
2. Add the chicken slices, season lightly with sea salt, and cook until no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside.
3. In the same skillet, add garlic, ginger, and turmeric. Stir-fry for about 30 seconds until fragrant.
4. Add zucchini, broccoli, and bell pepper. Stir-fry for 5-6 minutes, or until the vegetables are tender-crisp.
5. Return the chicken to the skillet, and pour in the coconut aminos. Stir well to combine.
6. Cook for an additional 2 minutes, allowing the flavors to meld together.
7. Garnish with chopped green onions and fresh cilantro. Serve warm.

This AIP chicken stir-fry is both filling and energizing, perfect for a quick yet satisfying lunch. The coconut aminos add a gentle, soy-free umami flavor that complements the tender chicken and fresh vegetables. With its aromatic herbs and bright turmeric, this dish is a flavorful way to boost nutrient intake while supporting an anti-inflammatory diet.

AIP Sweet Potato & Spinach Turkey Bowl

A satisfying AIP-compliant lunch bowl, this sweet potato and spinach turkey dish is packed with nutrient-dense ingredients. The combination of lean ground turkey, sweet potato, and spinach creates a hearty meal that’s both filling and easy on the digestive system. Seasoned with AIP-friendly spices, this bowl delivers a perfect balance of flavor and health benefits.

Ingredients:

• 1 lb ground turkey
• 1 large sweet potato, peeled and cubed
• 1 tbsp olive oil
• 1 cup fresh spinach
• 1/2 tsp ground ginger
• 1/2 tsp ground turmeric
• Sea salt to taste
• Fresh parsley for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat.
2. Add the cubed sweet potato, sprinkle with a pinch of sea salt, and cook for about 10 minutes until slightly tender.
3. Push the sweet potatoes to the side and add ground turkey to the skillet.
4. Season the turkey with ginger, turmeric, and additional salt to taste, breaking it up as it cooks.
5. Once the turkey is fully cooked, mix in the sweet potato and add the fresh spinach.
6. Stir everything together and cook until spinach is wilted, about 2-3 minutes.
7. Serve hot, garnished with fresh parsley.

The sweet potato and spinach turkey bowl combines savory and slightly sweet flavors in an AIP-friendly format. With grounding spices like turmeric and ginger, it not only tastes comforting but also supports a gentle anti-inflammatory response. This bowl is ideal for a filling, nutritious lunch that’s easy to prepare in advance and perfect for maintaining energy throughout the afternoon.

AIP Shrimp & Cauliflower Rice Bowl

This shrimp and cauliflower rice bowl is a light yet satisfying lunch option that brings together fresh shrimp, cauliflower rice, and AIP-compliant seasonings. The flavors of garlic, ginger, and coconut aminos combine beautifully, making this dish fragrant, flavorful, and packed with essential nutrients.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 small head cauliflower, grated to make cauliflower rice
• 1 clove garlic, minced
• 1 tbsp fresh ginger, minced
• 2 tbsp coconut aminos
• Sea salt to taste
• Fresh green onions for garnish

Instructions:

1. In a large skillet, heat half of the coconut oil over medium heat.
2. Add the shrimp, season with a pinch of sea salt, and cook for 3-4 minutes on each side until pink and opaque. Remove from the skillet and set aside.
3. In the same skillet, add the remaining coconut oil, garlic, and ginger, sautéing for about 30 seconds until fragrant.
4. Add the grated cauliflower rice to the skillet and pour in the coconut aminos. Stir well and cook for 5-6 minutes until the cauliflower is tender.
5. Return the shrimp to the skillet and toss with the cauliflower rice until everything is well combined.
6. Serve warm, garnished with chopped green onions.

This shrimp and cauliflower rice bowl is refreshing and light, offering a taste that’s both simple and satisfying. The garlic and ginger add a warm, aromatic flavor to the tender cauliflower rice, and the shrimp brings a delightful protein boost. This dish is perfect for a balanced lunch that keeps you full and energized while maintaining AIP standards.

AIP Coconut Curry Salmon Bowl

This coconut curry salmon bowl is a creamy, flavorful AIP lunch option that’s rich in healthy fats and loaded with nutrient-dense vegetables. With a soothing coconut milk base and anti-inflammatory spices, this dish is perfect for a warm and comforting meal. It combines the health benefits of salmon with AIP-friendly ingredients for a satisfying lunch that’s easy to make.

Ingredients:

• 1 lb salmon fillet, cut into cubes
• 1 tbsp coconut oil
• 1 can (13.5 oz) full-fat coconut milk
• 1 zucchini, sliced
• 1/2 red bell pepper, thinly sliced
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• 1 clove garlic, minced
• Sea salt to taste
• Fresh basil or cilantro for garnish

Instructions:

1. In a large skillet, heat the coconut oil over medium heat.
2. Add garlic, turmeric, and ginger, stirring until fragrant, about 1 minute.
3. Pour in the coconut milk and add zucchini and bell pepper. Simmer for 5-7 minutes until the vegetables start to soften.
4. Add the salmon cubes, season with sea salt, and cook for another 5-7 minutes, or until the salmon is opaque and cooked through.
5. Serve warm, garnished with fresh basil or cilantro.

This coconut curry salmon bowl is creamy and fragrant, bringing out the natural flavors of the fish and vegetables. The combination of coconut milk and spices creates a rich, comforting base that pairs perfectly with the tender salmon. This dish provides an ideal blend of protein, healthy fats, and fiber, making it a complete and energizing AIP-compliant meal.

AIP Beef & Sweet Potato Hash

This hearty beef and sweet potato hash is an ideal AIP-friendly lunch for days when you need a comforting, satisfying meal. Ground beef pairs perfectly with the natural sweetness of sweet potatoes, and the added spinach boosts nutrient density while staying gentle on digestion. This recipe provides a filling lunch that’s packed with protein, healthy carbs, and essential vitamins.

Ingredients:

• 1 lb ground beef
• 1 large sweet potato, peeled and diced
• 1 tbsp olive oil
• 1 cup fresh spinach
• 1/2 tsp ground turmeric
• 1/2 tsp ground ginger
• Sea salt to taste
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced sweet potato, season with sea salt, and cook for about 10 minutes, until the sweet potatoes start to soften.
3. Move the sweet potatoes to the side and add the ground beef to the skillet, seasoning with turmeric, ginger, and additional salt to taste.
4. Cook the beef until fully browned, then mix it with the sweet potato.
5. Add the spinach to the skillet, stirring until wilted, about 2-3 minutes.
6. Serve warm, garnished with fresh parsley.

This beef and sweet potato hash is rich in protein, fiber, and essential nutrients, making it a balanced, filling lunch option. The earthy flavors of the beef and sweet potatoes, enhanced by anti-inflammatory spices, make this dish both comforting and nourishing. It’s perfect for anyone looking for a quick yet hearty AIP-compliant lunch that provides lasting energy.

AIP Zucchini Noodles with Basil Pesto

This AIP-compliant zucchini noodle dish with basil pesto offers a refreshing, light lunch that’s flavorful yet easy on digestion. The homemade AIP pesto is made without nuts or dairy, making it safe for those following an AIP diet. This dish is perfect for when you’re craving a pasta-like meal without the grains, offering a burst of fresh basil flavor paired with the crunch of zucchini noodles.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1/4 cup fresh basil leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Sea salt to taste
• Fresh basil for garnish

Instructions:

1. In a food processor, combine basil, parsley, garlic, lemon juice, and sea salt.
2. Slowly add olive oil and blend until smooth to create a pesto sauce.
3. Heat a large skillet over medium heat and lightly sauté the zucchini noodles for 2-3 minutes until slightly tender.
4. Remove from heat and toss the noodles with the pesto sauce until well coated.
5. Serve immediately, garnished with extra fresh basil if desired.

This zucchini noodle dish with basil pesto is a refreshing, herbaceous option for an AIP-compliant lunch. The bright, citrusy pesto complements the mild flavor of the zucchini noodles, making for a light yet satisfying meal. The fresh herbs add a vibrant taste, while the olive oil provides a healthy fat content, making this a delicious and nutritious choice for a midday meal.

AIP Butternut Squash & Chicken Soup

This soothing butternut squash and chicken soup is the perfect AIP lunch for a cozy and comforting meal. Rich in vitamins and minerals, it features tender chicken and creamy butternut squash blended with AIP-compliant seasonings. This soup is designed to be both nourishing and satisfying, providing a warm and gentle option that supports digestion and overall health.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cubed
• 4 cups butternut squash, peeled and cubed
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken bone broth
• 1/2 tsp ground turmeric
• Sea salt to taste
• Fresh thyme for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Add the cubed chicken thighs, season with a pinch of sea salt, and cook until browned, about 5-7 minutes.
3. Add the butternut squash, bone broth, and turmeric to the pot, stirring to combine.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, until the squash is tender.
5. Use an immersion blender to puree the soup until smooth, or leave it chunky if you prefer.
6. Serve warm, garnished with fresh thyme.

This butternut squash and chicken soup is creamy, comforting, and nutrient-rich. The butternut squash adds a subtle sweetness that complements the savory chicken, while the turmeric and garlic bring a gentle warmth. It’s a nourishing, AIP-friendly meal that’s perfect for when you want something cozy yet light.

AIP Cabbage & Ground Pork Stir-Fry

This cabbage and ground pork stir-fry is an easy, filling AIP-friendly lunch packed with flavor and nutrition. Cabbage provides a crunchy, fiber-rich base, while ground pork adds a savory protein element. Enhanced with coconut aminos and fresh herbs, this stir-fry comes together quickly for a meal that’s both hearty and satisfying.

Ingredients:

• 1 lb ground pork
• 1 tbsp coconut oil
• 1 small head of cabbage, thinly sliced
• 1 medium carrot, grated
• 2 green onions, chopped
• 1 clove garlic, minced
• 3 tbsp coconut aminos
• Sea salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a large skillet, heat coconut oil over medium heat.
2. Add ground pork, season lightly with sea salt, and cook until browned and cooked through, about 5-7 minutes.
3. Add garlic and stir for about 1 minute until fragrant.
4. Add the sliced cabbage, grated carrot, and coconut aminos. Stir well and cook for another 5-7 minutes, or until the vegetables are tender-crisp.
5. Serve warm, garnished with green onions and fresh cilantro.

This cabbage and pork stir-fry is a quick and flavorful AIP lunch option. The coconut aminos add a rich umami flavor, while the cabbage and carrot offer a satisfying crunch. This dish is simple yet deeply flavorful, making it a wonderful choice for those who want a filling, balanced meal that aligns with AIP principles.

AIP Cauliflower & Sardine Salad

This cauliflower and sardine salad is a nutrient-dense, omega-3-rich AIP lunch option that’s perfect for a light yet filling meal. Combining roasted cauliflower with the healthy fats and protein from sardines, this salad is tossed in an AIP-compliant lemon herb dressing. It’s refreshing, unique, and ideal for those looking for a lunch that’s both delicious and nutrient-packed.

Ingredients:

• 1 small head of cauliflower, cut into florets
• 1 tbsp olive oil
• 1 can sardines in olive oil, drained
• 1 cup mixed leafy greens (such as arugula or spinach)
• 1/4 cup fresh parsley, chopped
• Sea salt to taste
• Lemon wedges for serving

For the dressing:

• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 clove garlic, minced
• Sea salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil and a pinch of sea salt, then spread on a baking sheet.
2. Roast for 20-25 minutes, until the cauliflower is tender and slightly golden.
3. In a small bowl, whisk together the dressing ingredients: olive oil, lemon juice, garlic, and a pinch of sea salt.
4. In a large salad bowl, combine the roasted cauliflower, sardines, mixed greens, and fresh parsley.
5. Drizzle with the lemon herb dressing and toss gently to combine.
6. Serve immediately with lemon wedges for extra zest.

This cauliflower and sardine salad is a bright, zesty, and filling lunch that’s packed with nutrients. The roasted cauliflower adds warmth, while the sardines provide a rich, savory flavor and an abundance of omega-3s. This salad is perfect for when you want a quick, AIP-compliant meal that’s both refreshing and satisfying.

AIP Spaghetti Squash with Lemon Garlic Shrimp

This spaghetti squash with lemon garlic shrimp offers a light yet satisfying AIP-compliant lunch, combining the fresh flavors of shrimp with a savory, citrusy twist. The spaghetti squash serves as a low-carb alternative to traditional pasta, and the shrimp adds a protein-packed, flavorful punch. This dish is simple, quick, and full of nutrients, making it an ideal choice for an easy, refreshing meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp ground turmeric
• Sea salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves on a baking sheet, cut side down, and bake for 30-40 minutes until tender.
2. While the squash is baking, heat olive oil in a skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
3. Add the shrimp to the skillet, season with turmeric and sea salt, and cook for 3-4 minutes on each side until the shrimp is opaque and pink.
4. Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
5. Toss the spaghetti squash with the shrimp and garlic mixture, adding fresh lemon juice and adjusting seasoning as needed.
6. Garnish with fresh parsley and serve immediately.

This spaghetti squash with lemon garlic shrimp is a light yet flavorful dish that is bursting with fresh, bright flavors. The spaghetti squash creates a satisfying base that mimics pasta, while the shrimp and lemon bring a vibrant, savory element to the meal. It’s a perfect choice for an easy-to-make, AIP-friendly lunch that’s both filling and refreshing.

AIP Chicken Avocado Salad

This chicken avocado salad is a simple, nutrient-packed meal that combines tender chicken with creamy avocado, offering a satisfying AIP-friendly lunch. The combination of healthy fats from the avocado and lean protein from the chicken makes this salad both filling and nourishing. Tossed with a light lemon dressing, this salad is both flavorful and easy on the digestive system.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and sliced
• 2 ripe avocados, diced
• 1 cup mixed greens (arugula, spinach, or lettuce)
• 1/4 cup red onion, thinly sliced
• 1/2 cucumber, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Sea salt and black pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, sea salt, and black pepper to make the dressing.
2. In a large bowl, combine the sliced chicken, diced avocado, mixed greens, red onion, and cucumber.
3. Drizzle the dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for a more chilled option.

This chicken avocado salad is a nourishing, quick, and satisfying lunch that’s perfect for a healthy, AIP-compliant meal. The creaminess of the avocado pairs beautifully with the protein-rich chicken, while the simple dressing adds a touch of freshness. It’s a balanced and filling option that’s both light and satisfying for any lunch.

AIP Roasted Chicken & Carrot Bowl

This roasted chicken and carrot bowl is a hearty and wholesome AIP-friendly lunch, combining flavorful roasted chicken with tender carrots for a balanced, nutrient-rich meal. The caramelized sweetness of the roasted carrots enhances the savory chicken, and the light seasoning makes this dish both satisfying and easy on digestion. It’s an ideal choice for a nourishing and comforting lunch.

Ingredients:

• 2 bone-in, skin-on chicken thighs
• 4 medium carrots, peeled and sliced
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp ground paprika
• Sea salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chicken thighs on a baking sheet and drizzle with olive oil. Sprinkle with cumin, paprika, and sea salt.
2. Add the sliced carrots around the chicken on the baking sheet, tossing them in olive oil and seasoning with a pinch of salt.
3. Roast in the oven for 35-40 minutes, or until the chicken is fully cooked and the carrots are tender and caramelized.
4. Remove from the oven and serve the chicken and roasted carrots together in a bowl, garnished with fresh parsley.

This roasted chicken and carrot bowl is a comforting, flavorful dish that’s both simple and nourishing. The roasted chicken is rich in protein and perfectly seasoned, while the caramelized carrots provide a natural sweetness that balances the savory flavors. This meal is an excellent choice for an AIP-compliant lunch that is satisfying, filling, and full of flavor.

AIP Turkey Meatballs with Zucchini Noodles

These turkey meatballs served with zucchini noodles are a flavorful, low-carb AIP-friendly lunch option that’s both hearty and light. Packed with protein from the turkey and fresh vegetables from the zucchini, this dish is a great way to enjoy a pasta alternative. The meatballs are seasoned with anti-inflammatory herbs, and the zucchini noodles provide a fresh, crunchy base that perfectly complements the savory turkey.

Ingredients:

• 1 lb ground turkey
• 1 small zucchini, spiralized into noodles
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tsp garlic powder
• Sea salt to taste
• 1 tbsp coconut flour
• 1 tbsp olive oil (for cooking)

Instructions:

1. In a large mixing bowl, combine the ground turkey, parsley, basil, garlic powder, sea salt, and coconut flour. Mix well until the ingredients are fully incorporated.
2. Form the mixture into small meatballs, about 1 inch in diameter.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, about 10-12 minutes.
4. While the meatballs are cooking, heat the olive oil in another pan and sauté the zucchini noodles for 2-3 minutes until tender but still slightly crisp.
5. Serve the turkey meatballs over the zucchini noodles, garnished with additional parsley if desired.

These turkey meatballs with zucchini noodles are a great alternative to traditional meatball pasta dishes. The turkey meatballs are juicy and flavorful, with the fresh zucchini noodles adding a crunchy texture and a dose of vitamins. It’s a low-carb, nutrient-packed lunch that’s perfect for anyone following the AIP diet.

AIP Baked Salmon with Sweet Potato Mash

This baked salmon with sweet potato mash is a simple yet nutritious AIP-compliant lunch that’s full of flavor and healthy fats. The salmon is seasoned with AIP-approved spices, while the sweet potato mash offers a creamy, slightly sweet side dish that complements the rich, savory fish. This meal is not only filling but also provides plenty of omega-3 fatty acids, vitamins, and antioxidants.

Ingredients:

• 2 salmon fillets
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1/2 tsp ground cinnamon
• Sea salt to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with sea salt and cinnamon.
2. Bake the salmon in the oven for 12-15 minutes, or until cooked through and flakes easily with a fork.
3. While the salmon is baking, bring a pot of water to a boil and add the cubed sweet potatoes. Cook for 15-20 minutes until the sweet potatoes are tender.
4. Drain the sweet potatoes and mash them with the remaining tablespoon of olive oil, adding sea salt to taste.
5. Serve the baked salmon fillets with a side of sweet potato mash, garnished with fresh parsley.

This baked salmon with sweet potato mash is a well-rounded, nutrient-dense meal that’s both filling and delicious. The salmon is rich in healthy fats and protein, while the sweet potato mash provides a creamy, comforting base. Together, they make for a balanced and satisfying AIP lunch.

AIP Grilled Veggie & Chicken Salad

This grilled veggie and chicken salad is a light and flavorful AIP-friendly lunch, combining tender grilled chicken with a variety of fresh, colorful vegetables. The grilled vegetables bring out a smoky flavor that pairs perfectly with the juicy chicken. This salad is tossed with a light lemon and olive oil dressing that adds brightness and enhances the natural flavors of the ingredients.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 2 cups mixed greens (such as arugula, spinach, or lettuce)
• Sea salt to taste

Instructions:

1. Preheat the grill or grill pan over medium-high heat.
2. Drizzle the chicken breasts with 1 tablespoon of olive oil and season with sea salt. Grill the chicken for 6-7 minutes per side, or until fully cooked and internal temperature reaches 165°F (74°C). Set aside to rest before slicing.
3. Toss the sliced bell pepper, zucchini, and yellow squash in a little olive oil and season with sea salt. Grill the vegetables for 3-4 minutes per side, or until tender and slightly charred.
4. In a large bowl, combine the grilled chicken, vegetables, and mixed greens.
5. Drizzle the salad with lemon juice and olive oil, tossing gently to combine.
6. Serve immediately, garnished with extra lemon wedges if desired.

This grilled veggie and chicken salad is a refreshing, nutrient-rich lunch that’s perfect for any day. The grilled vegetables add a smoky depth of flavor, while the chicken provides lean protein. The simple lemon dressing ties everything together, making this meal light yet satisfying for an AIP-compliant lunch.

Note: More recipes​ are coming soon!