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Chimichurri Chicken, Plantain & Red Slaw Meal Prep – AIP , Whole30

Chimichurri Chicken, Plantain & Red Slaw bowls are a perfect meal prep recipe that can all be cooked on a sheet pan!

They are full of delicious Argentine flavors, are both AIP- and Whole30-compliant, and packed with veggies, protein, and just the right amount of carbs to fuel you for your busy days ahead!

Parsley, extra garlic, olive oil, oregano & vinegar give this Chimichurri Chicken magnitudes of flavor. Served with simple oven-toasted plantains and a 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!

My fellow AIP blog gals and I have put together FIVE meal prep recipes to help you have success in your healing!

Meal prep is SO important in setting yourself up for success during your busy week. It saves you the stress, the time, and the money. (#stressfreefrugal!)

Its comforting knowing that you have delicious, healthy food ready to nourish your body with just waiting for in the fridge so you don’t have to cave in to junk-food cravings…or solely survive on plantain chips and mashed avocado again when hunger strikes. (true story, yo)

Round out your AIP meal planning menu for the week with 4 more nutrient-dense recipes from these fabulous ladies below:

Teriyaki Pork Lettuce Wraps from Unrefined Junkie

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!

Mediterranean Chicken Bake with Broccoli Mash from A Squirrel in the Kitchen

All the flavors of French Provençal cuisine are present in this Mediterranean Chicken Bake. Paired with a rustic broccoli mash, this easy meal is definitely a crowd pleaser! If you are lucky and have any leftovers, it will taste even better the next day!

Chicken Taco Fajita Bowls from Hope Heal Cook

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 from BonAIPpetit

This Baked Meatballs, Cauliflower Rice and Sautéed Spinach Meal Prep is three delicious dishes rolled into one easy to follow 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.

Here’s a 6th AIP meal prep recipe for ya!
Health in a Jar Salads

These are my new fav lunch or easy weeknight dinner.

Each aspect of the dish can be made on a sheet pan (maybe your batch-cooking day could be on Saturday or Sunday!), and then layered in individual containers to bring with you anywhere you’re on-the-go!

Add a big box of spring mix, and this Caramelized Onion Strawberry Vinaigrette to your meals, and you’ve got even more easy veggies and flavors.

Prep those plantains.

Prep your sauce.

Prep the chicken.

Prep that slaw.

BOOM! Just assemble and GO-GO AIP and Whole30 nutrient-density!

Look at you, makin’ everyone else with their SAD fast-food lunch sack super jealous of your yummy bowl of awesomesauce. 😉

Chimichurri Chicken, Plantain & Red Slaw Meal Prep

Parsley, garlic, olive oil, oregano & vinegar give this Chimichurri Chicken magnitudes of Argentine flavor. Served with simple oven-toasted plantains and a 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!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 meals
Author Samantha Jo Teague


1 lb boneless skinless chicken thighs


    • 1/2 medium bunch parsley roughly chopped
    • 3 large green onions roughly chopped
    • 3 large cloves garlic
    • 1/2 tsp Himalayan salt
    • 1/4 tsp ginger -or- horseradish powder
    • 2 tsp dried oregano leaves (or 1 tsp finely ground oregano)
    • 2 Tb refined olive oil
    • 2 Tb red wine vinegar (for Whole30, use apple cider vinegar)


    • 2 large or 3 medium green to yellow green plantains
    • 2 Tb refined olive oil
    • 1 pinch Himalayan salt


    • 1 lb shredded coleslaw blend that includes red cabbage (not required to have the red cabbage, but it lends a lovely, bright and appetizing color)
    • 1 tsp extra virgin olive oil
    • 1/2 tsp honey (omit for Whole30)
    • 1 pinch Himalayan salt
    • 1 Tb lemon or lime juice



    • Pre-heat oven to 425 F. Line a medium sheet pan with parchment if desired.
    • Pat chicken pieces dry with paper towels, then add to a medium bowl and set aside.
    • To a mini food processor or blender, add all remaining CHIMICHURRI ingredients. Blend on high until pulverized and well combined.
    • Pour the chimichurri over the chicken and stir to coat well. (You can cover this mixture and marinate in the fridge for a few hours or overnight if you like, but it’s not required.)
    • Bake for 20 minutes or until chicken is cooked through and the top is beginning to turn just barely golden brown. Set aside to cool a bit.


    • While the chicken is cooking, prep your plantains.
    • Trim the ends off the plantains, then slice them in half width-wise so that you have two shorter pieces.
    • Place the flesh-side down on a cutting board, and carefully use a sharp chef’s knife to trim the peel off, slicing from the narrow tip (top) down to the cutting board in one smooth stroke.
    • Now slice the exposed plantain diagonally along the bias into about 1/4″ thick pieces.
    • Line a second medium sheet pan with parchment and drizzle 1 Tb of the olive oil in the center.
    • Add your plantain pieces to the center, then drizzle the top with the remaining 1 Tb oil.
    • Sprinkle with salt, then use your hands to toss and coat well.
    • Once chicken is done and removed form oven, bake plantains 10 minutes. Flip them over then bake another 10 minutes.
    • Remove from oven and divide plantain between 4 glassware containers.


    • To the sheet pan that had the plantains on it, add the shredded coleslaw veggies in a single layer.
    • Place in oven then turn oven off. Allow to sit in oven for about 8 minutes or until wilted, then remove from oven.
    • Transfer cooked slaw to a medium bowl, then drizzle over all remaining slaw ingredients and stir well to combine.
    • Set aside and allow to rest, which will release the juices.


    • Julienne/slice the chimichurri chicken into bite- sized pieces (reserving the juices), and divide them between the 4 containers that already have the plantain in them.
    • Pour the juices over the sliced chicken and plantain (this helps to keep the plantains more moist during storage, since once cooled the resistant starch in them tends to harden them up a bit).
    • Push the chicken and plantain over a bit so that you have room to add the slaw in the empty space in the container. Pour about 1 Tb of the released slaw juices over the top of the plantain, then discard, or repurpose the rest of the slaw juices for a dressing or even add it to a smoothie.
    • Store prepped meals in the fridge for up to 5 days, or in the freezer for up to 2 months.
    • TO SERVE:
    • Reheat using your preferred method in either the microwave, convection countertop oven or in a conventional oven. Reheating times and temps will vary depending on whether refrigerated or frozen.
    • Safety tip: placing frozen or very cold glassware into a pre-heated oven can cause cracking, so it is best to place a cold container into a cold oven THEN turn the oven on. This brings the container to temperature while the oven heats up, and prevents shattering of the glass.


    If you do not have a mini food processor or blender, you can make the chimichurri by finely mincing the parsley, garlic and green onions then whisking into remaining chimichurri ingredients in a medium bowl.

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