25 +Easy Paleo Family Dinner Recipes Everyone Will Love

Finding dinner ideas that satisfy both your family’s cravings and your dietary goals can be a challenge.

Enter Paleo: a nutrient-packed, whole-food-based lifestyle that focuses on eliminating processed foods, dairy, grains, and refined sugars. The Paleo diet encourages meals made from lean meats, fish, vegetables, fruits, nuts, and seeds—perfect for anyone looking to eat clean and healthy. But when it comes to family dinners, you need more than just tasty; you need quick, easy, and crowd-pleasing recipes.

If you’re wondering how to make Paleo dining work for your whole family without sacrificing flavor or ease, you’re in the right place.

This collection of 25 Paleo family dinner recipes will give you all the variety you need to enjoy wholesome, delicious meals together.

From hearty soups to savory roasted dishes, these recipes are simple enough to prepare on busy nights yet satisfying enough for the whole family to enjoy.

25 +Easy Paleo Family Dinner Recipes Everyone Will Love

Whether you’re already a fan of the Paleo diet or just starting to incorporate more whole foods into your family’s meals, these 25 dinner ideas are a great place to start.

They’re packed with flavor, easy to prepare, and sure to please both adults and kids alike.

So, gather your family around the table and enjoy a nutritious and delicious meal that everyone will love.

Paleo Chicken Zucchini Noodles

This low-carb and gluten-free dish features tender chicken breast, paired with spiralized zucchini noodles in a flavorful garlic and olive oil sauce. It’s a perfect dinner for those looking for a quick, healthy, and family-friendly paleo meal. With just a few simple ingredients, it’s easy to whip up, making it great for busy evenings while still delivering a nutrient-packed, satisfying dish.

Ingredients:

• 4 chicken breasts, boneless and skinless
• 4 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• Lemon wedges (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, and oregano, then cook them in the skillet for about 6-7 minutes on each side until fully cooked and golden brown. Once done, set them aside.
2. In the same skillet, add the remaining tablespoon of olive oil and minced garlic. Sauté for about 1 minute until fragrant.
3. Add the spiralized zucchini noodles to the skillet, seasoning them with salt and pepper. Cook for 3-4 minutes, tossing frequently, until the zucchini noodles are tender but still have a slight crunch.
4. Slice the cooked chicken into thin strips and add them back into the skillet with the zucchini noodles. Toss everything together and cook for another 2 minutes.
5. Serve the dish hot, garnished with chopped parsley and a squeeze of lemon for added flavor.

This Paleo Chicken Zucchini Noodles dish is not only a delicious and healthy alternative to traditional pasta but also an easy one-pan meal that the entire family can enjoy. With its light yet satisfying flavors and lean protein from the chicken, it’s a great way to get your vegetables in while keeping the meal gluten-free and low in carbs. It’s a perfect option for busy weeknights when you’re craving something quick, nutritious, and full of flavor.

Paleo Beef and Sweet Potato Skillet

This one-pan meal combines tender ground beef with sweet potatoes, onions, and bell peppers in a savory, slightly spicy skillet. The flavors meld beautifully, creating a hearty, satisfying dinner that’s perfect for a family meal. Packed with nutrients, it’s an ideal paleo-friendly recipe that’s full of protein, fiber, and healthy fats.

Ingredients:

• 1 lb ground beef (grass-fed if possible)
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro, chopped (optional)

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they begin to soften.
2. Add the ground beef to the skillet and cook, breaking it up with a spatula, until browned and fully cooked. Drain any excess fat if necessary.
3. Add the diced onion, bell pepper, smoked paprika, garlic powder, cumin, salt, and pepper to the skillet. Stir everything together and cook for another 5-7 minutes, until the vegetables are tender and fragrant.
4. Taste and adjust seasonings if needed.
5. Garnish with fresh cilantro before serving.

This Paleo Beef and Sweet Potato Skillet is a filling, one-pan meal that’s perfect for busy families. The combination of sweet potatoes and ground beef makes for a balanced dish rich in vitamins, minerals, and healthy fats. It’s an easy and versatile recipe that can be made ahead of time and is sure to satisfy everyone at the dinner table, whether you’re new to paleo eating or a seasoned pro.

Paleo Baked Salmon with Roasted Vegetables

This simple yet elegant Paleo Baked Salmon with Roasted Vegetables recipe highlights the rich, natural flavors of salmon alongside a medley of roasted seasonal vegetables. It’s a well-rounded, nutritious dinner that requires minimal prep time, making it perfect for a family meal. With omega-3-rich salmon, antioxidant-packed vegetables, and the healthy fats of olive oil, it’s a wholesome and satisfying dinner option.

Ingredients:

• 4 salmon fillets (skin on)
• 2 cups broccoli florets
• 1 cup cherry tomatoes, halved
• 1 medium red onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Lemon wedges for garnish
• Fresh dill or parsley for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on one side of the baking sheet. Drizzle with olive oil and season with salt, pepper, and garlic powder. Sprinkle dried thyme over the salmon.
3. On the other side of the baking sheet, toss the broccoli florets, cherry tomatoes, and red onion slices with olive oil, salt, and pepper.
4. Roast the salmon and vegetables in the oven for about 15-18 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. Remove from the oven and serve with fresh lemon wedges and a sprinkle of dill or parsley.

This Paleo Baked Salmon with Roasted Vegetables is a delightful and nutrient-dense dinner that the entire family can enjoy. It’s not only quick and easy but also a great way to incorporate healthy fats, lean protein, and a variety of colorful vegetables into your diet. The roasted vegetables complement the salmon beautifully, making it a flavorful and satisfying meal that’s ideal for any night of the week. Plus, the leftovers are just as delicious the next day!

Paleo Stuffed Bell Peppers

These Paleo Stuffed Bell Peppers are a flavorful and nutritious dinner that packs protein, veggies, and healthy fats into one dish. The bell peppers are stuffed with a savory mixture of ground turkey, cauliflower rice, and aromatic spices, then baked to perfection. It’s a versatile, customizable recipe that’s perfect for families and can easily be made ahead of time.

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey (or chicken)
• 1 cup cauliflower rice (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the diced onion and garlic, sautéing until softened and fragrant, about 3 minutes.
3. Add the ground turkey to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 5-7 minutes.
4. Stir in the cauliflower rice, oregano, cumin, paprika, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to meld together.
5. Stuff each bell pepper with the turkey and cauliflower rice mixture, pressing down to pack them tightly.
6. Place the stuffed peppers in a baking dish and cover with foil. Bake for 25-30 minutes, until the peppers are tender.
7. Remove the foil and bake for an additional 5 minutes to lightly brown the tops.
8. Garnish with fresh parsley before serving.

These Paleo Stuffed Bell Peppers are not only a vibrant and flavorful meal but also a great way to use wholesome ingredients in a family-friendly dish. The ground turkey provides lean protein, while the cauliflower rice serves as a low-carb, nutrient-packed base. They’re perfect for meal prep and can be easily adapted with different spices or vegetables based on your family’s preferences. This dish is a great way to incorporate more vegetables and protein into your diet while keeping the meal light and satisfying.

Paleo Lemon Garlic Shrimp with Asparagus

This Paleo Lemon Garlic Shrimp with Asparagus is a quick and delicious dinner that combines succulent shrimp with fresh asparagus in a tangy lemon garlic sauce. Ready in just 20 minutes, it’s perfect for busy weeknights and offers a light yet flavorful option for a family meal. The dish is packed with protein and antioxidants, making it a healthy choice for everyone.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lemon
• Salt and pepper to taste
• 1/2 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until they turn pink and opaque. Remove from the skillet and set aside.
2. In the same skillet, add the remaining olive oil. Add the asparagus and sauté for 4-5 minutes, until tender-crisp.
3. Add the garlic to the skillet and cook for another minute until fragrant.
4. Return the shrimp to the skillet and toss everything together. Add the lemon zest, lemon juice, red pepper flakes (if using), salt, and pepper.
5. Cook for another 2 minutes, allowing the flavors to meld.
6. Serve hot, garnished with fresh parsley.

This Paleo Lemon Garlic Shrimp with Asparagus is a light, flavorful dish that’s easy to prepare and perfect for busy families. The combination of shrimp and asparagus makes for a protein-rich meal, while the lemon and garlic add a burst of freshness and flavor. It’s a great way to incorporate seafood into your paleo diet while keeping the meal light and refreshing. Plus, it’s quick enough to prepare on any night of the week, making it a go-to recipe for your family’s dinner rotation.

Paleo Chicken and Broccoli Casserole

A comforting and creamy Paleo Chicken and Broccoli Casserole that the whole family will love! This dish is made with tender chicken, steamed broccoli, and a dairy-free creamy sauce made from coconut milk and almond flour. It’s a filling and nutrient-dense casserole that’s both paleo-friendly and easy to prepare, making it a great family dinner option.

Ingredients:

• 3 cups cooked chicken, shredded (rotisserie chicken works well)
• 4 cups broccoli florets, steamed
• 1 cup canned coconut milk (full-fat)
• 2 tablespoons almond flour
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 teaspoon nutmeg (optional)
• 1/2 cup almond meal or crushed pork rinds for topping (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté until softened, about 4 minutes.
3. Stir in the almond flour and cook for 1 minute to create a roux.
4. Slowly add the coconut milk, stirring constantly to avoid lumps. Bring to a simmer and cook for 2-3 minutes, until the sauce thickens. Add the thyme, salt, pepper, and nutmeg.
5. In a large mixing bowl, combine the shredded chicken and steamed broccoli. Pour the sauce over the mixture and stir until well-coated.
6. Transfer the mixture to a greased 9×13-inch casserole dish. If desired, top with almond meal or crushed pork rinds for a crunchy topping.
7. Bake for 20-25 minutes, until the casserole is bubbly and golden on top.
8. Serve hot.

This Paleo Chicken and Broccoli Casserole is a rich, satisfying dish that’s perfect for family dinners. It combines lean chicken with nutrient-packed broccoli and a creamy, dairy-free sauce that’s sure to please even the pickiest eaters. The almond flour and coconut milk create a deliciously smooth and velvety texture, while the optional crunchy topping adds extra flavor and texture. It’s an easy, make-ahead meal that can be enjoyed for lunch or dinner and is sure to become a staple in your family’s dinner rotation.

Paleo Meatballs with Zucchini Noodles

These Paleo Meatballs with Zucchini Noodles are a delicious, low-carb twist on the traditional spaghetti and meatballs. Ground beef is seasoned with herbs and spices to create flavorful meatballs, which are paired with spiralized zucchini noodles. The dish is topped with a simple homemade marinara sauce, making it a wholesome, nutritious meal that everyone in the family will enjoy.

Ingredients:

• 1 lb ground beef (grass-fed if possible)
• 2 medium zucchinis, spiralized into noodles
• 1/2 cup almond flour
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 cups homemade or store-bought sugar-free marinara sauce
• Fresh basil for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a mixing bowl, combine the ground beef, almond flour, egg, garlic powder, onion powder, oregano, salt, and pepper. Mix well until fully incorporated.
3. Form the mixture into 12-14 meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs for 15-20 minutes, or until they are cooked through and browned on the outside.
5. While the meatballs are baking, heat the olive oil in a large skillet over medium heat. Add the zucchini noodles and cook for 3-4 minutes, stirring occasionally, until they are tender but still slightly firm.
6. Once the meatballs are ready, add them to the skillet with the zucchini noodles. Pour the marinara sauce over the meatballs and noodles, and toss everything together. Let it cook for another 2-3 minutes to heat through.
7. Serve the meatballs with zucchini noodles, garnished with fresh basil.

This Paleo Meatballs with Zucchini Noodles recipe is a perfect balance of protein and veggies, making it a family-friendly meal that is both filling and healthy. The zucchini noodles provide a light, low-carb alternative to pasta, while the meatballs offer a savory, satisfying protein. The homemade marinara sauce ties everything together with its rich, tangy flavor. This dish is a great way to introduce more vegetables into your family’s diet without sacrificing taste or texture.

Paleo Chicken Fajita Bowl

This Paleo Chicken Fajita Bowl is a flavorful, customizable dish that combines tender grilled chicken with sautéed bell peppers, onions, and avocado, all served over a bed of cauliflower rice. It’s a healthy, grain-free take on traditional fajitas that’s perfect for families. The dish is packed with protein, healthy fats, and plenty of colorful vegetables, making it a nutritious and satisfying dinner.

Ingredients:

• 4 chicken breasts, grilled and sliced
• 2 bell peppers, thinly sliced
• 1 large onion, thinly sliced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups cauliflower rice (fresh or frozen)
• 1 avocado, sliced
• Fresh cilantro, chopped
• Lime wedges for serving

Instructions:

1. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced bell peppers and onion, sautéing for 5-6 minutes until softened and slightly caramelized. Add the chili powder, cumin, garlic powder, salt, and pepper, and toss to coat. Cook for another 2 minutes, then remove from the skillet and set aside.
2. In the same skillet, heat the cauliflower rice and cook for 3-4 minutes, stirring occasionally, until tender and lightly browned. Season with salt and pepper to taste.
3. To assemble the fajita bowls, divide the cauliflower rice between 4 bowls. Top with the sautéed bell peppers and onions, sliced grilled chicken, and sliced avocado.
4. Garnish with fresh cilantro and a squeeze of lime juice before serving.

This Paleo Chicken Fajita Bowl is a fun, customizable meal that the whole family can enjoy. With its combination of protein-rich chicken, nutrient-dense vegetables, and healthy fats from the avocado, it’s a balanced meal that will keep everyone satisfied. The cauliflower rice provides a light, low-carb base, making it perfect for those following a paleo or grain-free diet. Plus, it’s simple to make and easily adaptable to suit your family’s preferences.

Paleo Butternut Squash and Sausage Hash

This Paleo Butternut Squash and Sausage Hash is a hearty, one-pan dish that combines the sweetness of roasted butternut squash with savory sausage and crisp vegetables. It’s an easy, nutritious meal that’s perfect for breakfast or dinner. Packed with vitamins, fiber, and protein, this dish makes for a filling, wholesome family meal.

Ingredients:

• 2 cups butternut squash, peeled and diced
• 1 lb paleo-friendly sausage (such as chicken or turkey sausage)
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the diced butternut squash with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread it evenly on the baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
3. While the squash is roasting, heat the remaining olive oil in a large skillet over medium heat. Add the sausage and cook, breaking it up into small pieces, until browned and cooked through, about 7-8 minutes.
4. Add the diced onion and bell pepper to the skillet and sauté for 3-4 minutes until softened.
5. Once the butternut squash is done roasting, add it to the skillet with the sausage and vegetables. Stir everything together and cook for an additional 3-4 minutes, allowing the flavors to meld.
6. Garnish with fresh parsley before serving.

This Paleo Butternut Squash and Sausage Hash is a comforting, nutrient-packed meal that’s both hearty and satisfying. The sweetness of the butternut squash pairs perfectly with the savory sausage, while the bell pepper and onion add a burst of flavor and texture. This dish is a great option for a family dinner or breakfast, providing a balanced combination of protein, vegetables, and healthy fats. Plus, it’s a one-pan meal, making cleanup a breeze.

Paleo Grilled Steak with Garlic Butter Asparagus

This Paleo Grilled Steak with Garlic Butter Asparagus is a flavorful and satisfying dinner that brings together a perfectly cooked steak with tender asparagus, all drizzled in a rich, paleo-friendly garlic butter sauce. It’s a simple yet elegant dish that is high in protein and healthy fats, making it an excellent choice for a family meal that’s both delicious and nutritious.

Ingredients:

• 4 steaks (ribeye, sirloin, or your preferred cut)
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 4 tablespoons grass-fed butter
• 3 cloves garlic, minced
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Season the steaks with salt and pepper on both sides.
2. Grill the steaks for about 4-6 minutes per side (depending on thickness and desired doneness), until they reach your preferred level of doneness. Once cooked, remove from the grill and let rest for 5 minutes.
3. While the steaks are resting, heat olive oil in a skillet over medium heat. Add the asparagus and sauté for 5-7 minutes, stirring occasionally, until tender and slightly crispy.
4. In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Stir in the lemon juice and a pinch of salt.
5. Drizzle the garlic butter sauce over the grilled steaks and asparagus.
6. Serve with fresh parsley for garnish, if desired.

This Paleo Grilled Steak with Garlic Butter Asparagus is a simple yet indulgent dinner that’s perfect for special occasions or a casual family meal. The juicy, perfectly grilled steak paired with the tender asparagus, all smothered in garlic butter, is a combination that’s sure to please everyone at the table. Rich in protein, healthy fats, and vitamins, it’s a well-rounded dish that fits perfectly within a paleo diet, offering both flavor and nutrition in every bite.

Paleo Coconut Curry Chicken

This Paleo Coconut Curry Chicken is a vibrant, aromatic dish that combines tender chicken thighs with a creamy coconut milk curry sauce. The dish is flavored with a variety of spices such as turmeric, cumin, and coriander, creating a rich and exotic meal. Served over cauliflower rice or your favorite paleo-friendly side, this curry is a perfect way to enjoy a comforting yet healthy family dinner.

Ingredients:

• 4 chicken thighs (boneless and skinless)
• 1 tablespoon coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin
• 1 can (14 oz) full-fat coconut milk
• 1/2 cup chicken broth (or water)
• Salt and pepper to taste
• Fresh cilantro for garnish
• 2 cups cauliflower rice (or rice of choice)

Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Season the chicken thighs with salt and pepper, then brown them in the skillet for 4-5 minutes on each side, until golden and cooked through. Remove the chicken and set aside.
2. In the same skillet, add the diced onion, garlic, and grated ginger. Sauté for 3-4 minutes until fragrant and softened.
3. Stir in the curry powder, turmeric, and cumin, cooking for an additional 1-2 minutes to toast the spices.
4. Add the coconut milk and chicken broth to the skillet, stirring to combine. Bring to a simmer and cook for 5 minutes to allow the sauce to thicken slightly.
5. Return the chicken to the skillet and coat with the curry sauce. Let the chicken simmer in the sauce for another 5-7 minutes.
6. Serve the chicken and curry sauce over cauliflower rice, garnished with fresh cilantro.

This Paleo Coconut Curry Chicken is a rich and flavorful dish that combines aromatic spices with creamy coconut milk for a comforting and satisfying meal. The chicken is tender and juicy, absorbing the bold curry sauce, while the cauliflower rice provides a light, low-carb base. It’s a great way to enjoy a vibrant, exotic dish that fits within the paleo lifestyle, and it’s sure to become a family favorite with its warming flavors and easy-to-make ingredients.

Paleo Turkey Lettuce Wraps

These Paleo Turkey Lettuce Wraps are a quick and healthy meal that’s perfect for a family dinner or a fun, interactive meal. Ground turkey is seasoned with spices and cooked with vegetables like bell peppers and onions, then wrapped in crispy lettuce leaves for a light, grain-free option. It’s a simple yet delicious recipe that’s full of protein, fiber, and flavor.

Ingredients:

• 1 lb ground turkey (preferably lean)
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 tablespoon coconut aminos (or tamari for gluten-free)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste
• 8-10 large lettuce leaves (romaine or butter lettuce works best)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the diced onion and bell pepper, sautéing for 4-5 minutes until softened.
2. Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
3. Add the ground turkey to the skillet and cook, breaking it up into smaller pieces, until browned and fully cooked, about 5-7 minutes.
4. Stir in the coconut aminos, smoked paprika, cumin, salt, and pepper, mixing well to coat the turkey and vegetables in the seasoning.
5. Remove the skillet from the heat and allow the turkey mixture to cool slightly.
6. To assemble the wraps, spoon the turkey mixture into the center of each lettuce leaf. Garnish with fresh cilantro if desired.
7. Serve immediately, or refrigerate for an easy make-ahead lunch or dinner.

These Paleo Turkey Lettuce Wraps are a fun and healthy meal that the whole family can enjoy. The ground turkey is savory and flavorful, while the fresh lettuce wraps offer a crisp, light texture. The coconut aminos provide a subtle sweetness that complements the spices beautifully, making each bite delicious. These wraps are a perfect option for a paleo-friendly dinner or lunch, offering a great way to enjoy lean protein and fresh vegetables in a convenient and customizable way. They’re easy to prepare, satisfying, and a great alternative to traditional wraps or sandwiches.

Paleo Baked Lemon Herb Chicken Thighs

These Paleo Baked Lemon Herb Chicken Thighs are a perfect weeknight dinner, offering juicy and flavorful chicken with minimal effort. The chicken thighs are seasoned with a mix of lemon, garlic, rosemary, and thyme, then baked to perfection. This dish is great for families as it’s simple to prepare, versatile, and full of healthy protein. Serve it with roasted vegetables or a fresh salad for a complete meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, rosemary, thyme, salt, and pepper.
3. Pat the chicken thighs dry with paper towels. Rub the seasoning mixture evenly over the chicken thighs, making sure to get under the skin for maximum flavor.
4. Place the chicken thighs on a baking sheet lined with parchment paper or in a cast-iron skillet.
5. Bake for 35-40 minutes, or until the chicken is cooked through and the skin is crispy.
6. Garnish with fresh parsley and serve hot.

These Paleo Baked Lemon Herb Chicken Thighs are the epitome of comfort food with a healthy twist. The lemon and herb seasoning adds a fresh, vibrant flavor to the rich, tender chicken, while the crispy skin adds a satisfying texture. This dish is perfect for a weeknight dinner as it requires minimal prep time and is easy to make. Plus, it pairs well with a variety of side dishes, making it a versatile addition to your paleo meal plan. This recipe is bound to be a crowd-pleaser for the entire family.

Paleo Beef and Sweet Potato Stew

This Paleo Beef and Sweet Potato Stew is a hearty and comforting meal that’s perfect for cooler evenings. The stew is made with tender beef, sweet potatoes, and a variety of root vegetables, all simmered in a rich broth with herbs and spices. It’s a one-pot dish that’s packed with nutrients, making it an ideal family meal for those following a paleo lifestyle.

Ingredients:

• 1 lb beef stew meat (chuck or round)
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 4 cups beef broth (preferably homemade or low-sodium)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef stew meat and brown on all sides, about 5-7 minutes. Remove the beef and set aside.
2. In the same pot, add the chopped onion and garlic, sautéing for 3-4 minutes until softened and fragrant.
3. Return the beef to the pot and add the sweet potatoes, carrots, and celery. Stir everything together.
4. Pour in the beef broth and add the thyme, rosemary, paprika, salt, and pepper. Bring to a simmer, then reduce the heat to low and cover.
5. Let the stew cook for 1.5 to 2 hours, or until the beef is tender and the vegetables are soft.
6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.

This Paleo Beef and Sweet Potato Stew is a filling and nutritious meal that is perfect for the whole family. The tender beef and sweet potatoes are cooked in a flavorful broth, absorbing the herbs and spices for a rich, comforting dish. Packed with protein, fiber, and vitamins, this stew is not only delicious but also provides a well-rounded meal. It’s a great choice for meal prep as it reheats beautifully and can be enjoyed for several days. This dish is ideal for cooler weather and will leave everyone satisfied and nourished.

Paleo Cauliflower Fried Rice

Paleo Cauliflower Fried Rice is a low-carb, grain-free version of the classic fried rice dish, made with cauliflower rice instead of regular rice. This dish is packed with vegetables and flavored with coconut aminos, making it a healthy, paleo-friendly option that’s both savory and satisfying. It’s perfect for a quick weeknight meal or as a side dish to accompany your favorite protein.

Ingredients:

• 1 medium head of cauliflower, grated or pulsed into rice-sized pieces
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots
• 2 eggs, lightly beaten
• 3 tablespoons coconut aminos (or tamari for gluten-free)
• 1/2 teaspoon sesame oil (optional)
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice grains.
2. Heat olive oil in a large skillet or wok over medium heat. Add the diced onion and garlic, sautéing for 2-3 minutes until fragrant.
3. Add the frozen peas and carrots and cook for an additional 3-4 minutes until heated through.
4. Push the vegetables to the side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix everything together.
5. Add the cauliflower rice to the skillet and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the cauliflower rice is tender but not mushy.
6. Stir in the coconut aminos, sesame oil (if using), salt, and pepper. Adjust seasoning as needed.
7. Garnish with green onions and serve hot.

Paleo Cauliflower Fried Rice is a healthy, low-carb alternative to traditional fried rice, offering a delicious way to enjoy the flavors of the classic dish while staying within paleo guidelines. The cauliflower rice is light and fluffy, while the mix of vegetables, eggs, and coconut aminos brings all the flavor of a stir-fry. This dish is perfect for a quick family meal and can be easily adapted by adding your favorite veggies or protein. It’s also a great option for meal prep and can be made in advance for an easy lunch or dinner throughout the week.

Note: More recipes are coming soon!