35+ Satisfying Paleo Lunch Recipes to Fuel Your Day

When it comes to maintaining a Paleo lifestyle, lunch can sometimes be a challenge.

Finding recipes that are both nutritious and flavorful while staying within the Paleo guidelines can feel like a tall order, especially when you’re aiming to keep things interesting day after day.

Paleo diets focus on whole, unprocessed foods and eliminate grains, legumes, dairy, and refined sugars, which makes sticking to the diet easier in some ways but leaves many people wondering how to keep meals diverse and filling.

In this article, you’ll find an extensive selection of over 35 Paleo lunch recipes that are not only delicious but easy to prepare and perfect for anyone looking to stay energized throughout the day.

From light salads to hearty bowls, these recipes are packed with wholesome ingredients like lean proteins, fresh vegetables, healthy fats, and herbs and spices for extra flavor.

With this variety of recipes at your fingertips, you’ll have plenty of options to help you stay satisfied and avoid lunchtime ruts.

Let’s dive into these 35+ Paleo lunch recipes that will keep your meals exciting and in line with your health goals!

35+ Satisfying Paleo Lunch Recipes to Fuel Your Day

Sticking to a Paleo diet doesn’t have to mean sacrificing variety or flavor, especially when it comes to lunch.

The 35+ recipes we’ve explored offer a range of options, from savory and hearty dishes like Paleo Beef and Broccoli Stir-Fry to lighter, refreshing meals like the Shrimp and Avocado Salad.

Each recipe is thoughtfully crafted to align with Paleo principles, using only whole, nutrient-dense ingredients to keep you energized and satisfied.

Whether you’re meal prepping for the week or looking for a quick midday meal, these Paleo lunch ideas provide plenty of choices to keep your diet balanced and enjoyable.

So grab your favorite recipe, prep your ingredients, and get ready to enjoy a tasty Paleo lunch that will nourish your body and fuel your day.

Here’s to enjoying every meal while staying committed to your Paleo lifestyle!

Spiced Turkey & Sweet Potato Bowl

This Spiced Turkey & Sweet Potato Bowl combines the rich flavors of seasoned ground turkey and the earthy sweetness of roasted sweet potatoes. This filling lunch is packed with protein and fiber, making it a perfect choice for a Paleo diet. A bed of leafy greens, creamy avocado, and a sprinkle of nuts make this meal a nutrient-dense powerhouse that’s easy to prepare and keeps well for meal-prepping.

Ingredients

• 1 lb ground turkey
• 2 medium sweet potatoes, cubed
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 cups mixed leafy greens (spinach, kale, or arugula)
• 1 avocado, sliced
• 2 tbsp pumpkin seeds or chopped almonds for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, pepper, and paprika. Spread on the baking sheet and roast for 25-30 minutes, turning halfway until tender.
3. While the potatoes are roasting, heat the remaining 1 tbsp olive oil in a skillet over medium heat. Add the ground turkey and season with garlic powder, cumin, oregano, salt, and pepper. Cook until the turkey is browned and fully cooked, about 8-10 minutes.
4. To assemble the bowls, place a generous handful of leafy greens in each serving bowl. Add the roasted sweet potatoes, cooked turkey, and sliced avocado.
5. Garnish with pumpkin seeds or chopped almonds.

This Spiced Turkey & Sweet Potato Bowl is a nutrient-rich, hearty, and satisfying lunch option. It’s perfect for busy days, as you can easily prepare all components in advance and assemble it when ready to eat. With balanced flavors, protein, and a variety of nutrients, this bowl is a great way to stay energized and enjoy a Paleo-friendly meal.

Zucchini Noodle Shrimp Stir-Fry

This Zucchini Noodle Shrimp Stir-Fry is a low-carb, high-protein Paleo lunch that’s bursting with flavor. Zucchini noodles, or “zoodles,” serve as a light, veggie-packed base, while shrimp provides lean protein. This stir-fry comes together quickly and brings in vibrant flavors from fresh garlic, ginger, and coconut aminos, making it both delicious and nutritious.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, spiralized into noodles
• 1 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 2 tbsp coconut aminos (or tamari for a similar taste)
• Salt and pepper to taste
• 1 tbsp fresh cilantro or parsley for garnish

Instructions

1. Heat a large skillet or wok over medium-high heat and add the coconut oil.
2. Add the garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the shrimp to the pan and season with salt and pepper. Cook until the shrimp turn pink and opaque, about 3-4 minutes. Remove the shrimp from the pan and set aside.
4. In the same pan, add the bell pepper and carrot. Sauté for about 2-3 minutes until tender-crisp.
5. Add the zucchini noodles and coconut aminos, stirring to combine. Sauté for another 1-2 minutes until the noodles are just tender.
6. Return the shrimp to the pan and toss everything together until well mixed.
7. Serve immediately, garnished with fresh cilantro or parsley.

This Zucchini Noodle Shrimp Stir-Fry is not only quick and easy to make, but it also offers a fresh, light, and satisfying Paleo lunch. The blend of colorful vegetables, savory shrimp, and flavorful seasonings makes this dish as enjoyable as it is nourishing. Plus, the zoodles provide a fun alternative to traditional noodles, keeping this meal low-carb and Paleo-friendly.

Cauliflower Fried Rice with Chicken

Cauliflower Fried Rice with Chicken is a Paleo spin on traditional fried rice that keeps it light yet hearty. Using cauliflower as a grain substitute brings down the carbs and keeps the dish Paleo-compliant while still providing a satisfying, rice-like texture. This recipe is full of lean protein, fiber, and flavors from sesame oil and vegetables, making it a wholesome and fulfilling lunch option.

Ingredients

• 1 small head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 1 lb chicken breast, cut into small cubes
• 1 tbsp coconut oil
• 1 tbsp sesame oil
• 1 small onion, finely chopped
• 1 cup bell peppers, diced
• 1/2 cup carrots, diced
• 1/2 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp coconut aminos
• Salt and pepper to taste
• 2 green onions, sliced for garnish

Instructions

1. Heat the coconut oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until browned and fully cooked, about 5-7 minutes. Remove from the skillet and set aside.
2. In the same skillet, add sesame oil and sauté the onions, bell peppers, carrots, and peas for about 3-4 minutes until tender.
3. Add the garlic and cook for another minute until fragrant.
4. Add the riced cauliflower to the skillet, along with the coconut aminos. Stir well, and cook for about 5-7 minutes until the cauliflower is tender and has absorbed the flavors.
5. Return the chicken to the skillet, tossing everything together until well mixed.
6. Serve hot, garnished with sliced green onions.

This Cauliflower Fried Rice with Chicken is a delightful Paleo-friendly lunch that’s easy to make and packed with nutrients. The cauliflower rice provides a satisfying texture while keeping the carbs low, and the added vegetables and chicken make it a balanced meal. Perfect for meal-prepping or a quick lunch, this dish is both wholesome and delicious.

Grilled Salmon with Avocado Salsa

This Grilled Salmon with Avocado Salsa is a light and flavorful Paleo lunch that’s perfect for those seeking a healthy, nutrient-dense meal. The smoky grilled salmon is complemented by a fresh avocado salsa, making it a well-rounded dish rich in omega-3s, healthy fats, and protein. The salsa adds a refreshing contrast to the rich fish, making this meal both satisfying and vibrant.

Ingredients

• 2 salmon fillets
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 avocado, diced
• 1/2 red onion, finely chopped
• 1 small tomato, diced
• 1/2 cucumber, diced
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil (for salsa)

Instructions

1. Preheat the grill to medium-high heat.
2. Brush the salmon fillets with olive oil and season with salt and pepper.
3. Grill the salmon for about 4-5 minutes per side, or until cooked through and flaky.
4. While the salmon is grilling, prepare the avocado salsa. In a bowl, combine the diced avocado, red onion, tomato, cucumber, cilantro, lime juice, and olive oil. Toss gently to combine.
5. Once the salmon is cooked, plate it and top with the fresh avocado salsa.

Grilled Salmon with Avocado Salsa is a simple yet sophisticated meal that delivers both taste and nutrition. The combination of rich, flaky salmon with the creamy and zesty salsa makes this dish a refreshing, satisfying lunch. Packed with healthy fats, protein, and essential vitamins, it’s a perfect Paleo meal for those looking to keep their lunches light, yet filling.

Paleo Chicken Salad Lettuce Wraps

These Paleo Chicken Salad Lettuce Wraps are a great lunch option when you’re craving something fresh and satisfying. The creamy chicken salad, made without mayonnaise, is tossed in avocado and flavored with fresh herbs, making it a healthy alternative to the traditional version. Wrapped in crisp lettuce leaves, this meal is light yet filling, and it’s also easy to prepare in advance.

Ingredients

• 2 cooked chicken breasts, shredded
• 1 avocado, mashed
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1 tbsp Dijon mustard
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste
• 8 large lettuce leaves (romaine, butterhead, or iceberg)

Instructions

1. In a bowl, combine the shredded chicken, mashed avocado, celery, red onion, Dijon mustard, and parsley.
2. Season with salt and pepper, then mix everything together until well combined.
3. Spoon the chicken salad mixture into the center of each lettuce leaf.
4. Wrap the lettuce leaves around the chicken salad to form wraps.
5. Serve immediately or store in an airtight container for later.

These Paleo Chicken Salad Lettuce Wraps are the perfect light, refreshing lunch option. The creamy chicken salad, enriched with avocado and herbs, delivers a satisfying texture and flavor without the heavy mayo. Served in crispy lettuce leaves, these wraps are a great choice for a low-carb, Paleo-friendly meal that can be enjoyed on the go or at home.

Grilled Veggie & Chicken Skewers

Grilled Veggie & Chicken Skewers are a vibrant, colorful lunch that’s perfect for a Paleo-friendly diet. Tender pieces of chicken are marinated in a flavorful blend of olive oil, lemon, and herbs, then paired with an assortment of vegetables such as zucchini, bell peppers, and onions. Grilled to perfection, these skewers are not only delicious but also make for a fun and interactive lunch.

Ingredients

• 2 chicken breasts, cut into cubes
• 1 zucchini, sliced into rounds
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 3 tbsp olive oil
• Juice of 1 lemon
• 2 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a bowl, combine the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the cubed chicken and marinate for at least 30 minutes (or up to 2 hours).
2. Preheat the grill to medium-high heat.
3. Thread the chicken, zucchini, bell peppers, and onion onto skewers, alternating between the chicken and veggies.
4. Grill the skewers for about 4-5 minutes per side, or until the chicken is cooked through and the vegetables are tender.
5. Remove from the grill and garnish with fresh parsley.

Grilled Veggie & Chicken Skewers are a fun and flavorful way to enjoy a balanced Paleo lunch. The combination of marinated chicken and fresh vegetables is perfect for those seeking a protein-packed, nutrient-rich meal. Whether you’re grilling outside or making them in a skillet, these skewers are an easy and enjoyable lunch that everyone will love.

Paleo Beef and Broccoli Stir-Fry

This Paleo Beef and Broccoli Stir-Fry is a quick, savory lunch that’s packed with protein and fiber. Thin slices of beef are stir-fried with crunchy broccoli and a flavorful sauce made from coconut aminos and garlic. This dish delivers a satisfying crunch and umami-packed taste while keeping it clean and Paleo-friendly. It’s an ideal meal for busy days when you need something healthy and quick.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 2 cups broccoli florets
• 1 tbsp coconut oil
• 2 tbsp coconut aminos
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/4 cup beef broth (or water)
• 1 tbsp sesame oil
• Salt and pepper to taste
• 1 tbsp sesame seeds for garnish

Instructions

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the beef slices and cook for 2-3 minutes until browned on all sides. Remove and set aside.
2. In the same skillet, add sesame oil, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
3. Add the broccoli florets and beef broth, cooking for about 5 minutes, or until the broccoli is tender-crisp.
4. Return the beef to the pan, add coconut aminos, and toss everything together until the beef is heated through and coated in the sauce.
5. Season with salt and pepper to taste and serve immediately, garnished with sesame seeds.

This Paleo Beef and Broccoli Stir-Fry is a quick and satisfying lunch that delivers a punch of flavor and protein. The savory beef and crunchy broccoli make a perfect pairing, while the ginger-garlic sauce adds just the right amount of kick. This dish is perfect for meal prepping, and it’s both hearty and healthy, making it an ideal choice for those following a Paleo diet.

Grilled Chicken & Asparagus Salad

A fresh and vibrant Grilled Chicken & Asparagus Salad is the perfect balance of protein, healthy fats, and fiber. The grilled chicken is tender and juicy, while the asparagus is slightly charred for extra flavor. Tossed with leafy greens and a zesty lemon dressing, this salad is both refreshing and filling, making it a great Paleo-friendly lunch that’s easy to prepare.

Ingredients

• 2 chicken breasts
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 cups mixed salad greens (arugula, spinach, etc.)
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat the grill to medium-high heat.
2. Season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill for about 6-7 minutes per side, or until fully cooked. Remove and let rest.
3. Toss the asparagus with olive oil, salt, and pepper, then grill for 4-5 minutes, turning occasionally, until slightly charred and tender.
4. While the chicken and asparagus are grilling, whisk together the lemon juice, Dijon mustard, minced garlic, olive oil, salt, and pepper in a small bowl to make the dressing.
5. Slice the grilled chicken and arrange it on top of a bed of mixed greens. Add the grilled asparagus and drizzle with the lemon dressing. Garnish with fresh basil.

The Grilled Chicken & Asparagus Salad is an incredibly light yet satisfying meal. The grilled chicken is juicy and tender, paired perfectly with the smoky, charred asparagus. The lemon dressing adds brightness and freshness to the entire dish. It’s a healthy, Paleo-friendly option that provides all the essential nutrients without feeling heavy, perfect for a midday pick-me-up.

Paleo Chicken and Veggie Soup

This Paleo Chicken and Veggie Soup is a hearty and comforting meal that’s perfect for lunch. Packed with lean chicken, an assortment of vegetables, and rich, flavorful broth, this soup is both nourishing and satisfying. It’s naturally gluten-free and grain-free, making it an ideal option for those following the Paleo diet, and it can be enjoyed on a chilly day or when you need something warm and filling.

Ingredients

• 2 chicken breasts, boneless and skinless
• 6 cups chicken broth (preferably homemade or Paleo-friendly)
• 2 carrots, sliced
• 2 celery stalks, diced
• 1 zucchini, diced
• 1 cup spinach or kale, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 3-4 minutes until fragrant and softened.
2. Add the carrots, celery, and zucchini, cooking for another 5 minutes.
3. Pour in the chicken broth and bring to a simmer. Add the chicken breasts, thyme, rosemary, salt, and pepper.
4. Simmer the soup for 15-20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, add the spinach or kale, and cook for another 5 minutes until the greens are wilted and tender.
6. Adjust the seasoning with salt and pepper to taste. Serve hot.

This Paleo Chicken and Veggie Soup is perfect for a nourishing and satisfying lunch. The combination of tender chicken and a variety of fresh vegetables creates a comforting and filling meal. The broth is rich and flavorful, and the soup is naturally gluten and grain-free, making it a fantastic option for anyone following the Paleo lifestyle. It’s a great dish to prepare in advance for easy lunches throughout the week.

Paleo Stuffed Bell Peppers

Paleo Stuffed Bell Peppers are a delicious and colorful meal that’s both filling and nutrient-packed. These peppers are stuffed with a savory mixture of ground beef, cauliflower rice, and vegetables, all seasoned with aromatic herbs and spices. This dish is naturally gluten-free, grain-free, and rich in protein, making it a perfect lunch option for those following the Paleo diet.

Ingredients

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground beef (or turkey)
• 1 small head cauliflower, riced (or 2 cups pre-riced cauliflower)
• 1 small onion, chopped
• 1 zucchini, diced
• 1 cup diced tomatoes (fresh or canned, no added sugar)
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp olive oil
• Fresh cilantro for garnish

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the onion and zucchini and sauté for 4-5 minutes until softened.
3. Add the ground beef and cook until browned, breaking it apart as it cooks.
4. Stir in the riced cauliflower, diced tomatoes, cumin, paprika, garlic powder, salt, and pepper. Cook for another 5-7 minutes, until the cauliflower is tender.
5. Cut the tops off the bell peppers and remove the seeds.
6. Stuff the peppers with the beef and cauliflower mixture, pressing down to pack them in tightly.
7. Place the stuffed peppers in a baking dish and cover with foil. Bake for 30-35 minutes, until the peppers are tender.
8. Garnish with fresh cilantro before serving.

Paleo Stuffed Bell Peppers are an excellent choice for a nutritious and satisfying lunch. The savory filling of ground beef and cauliflower rice offers a hearty, protein-packed meal without any grains. The bell peppers add a crunchy texture and a sweet flavor that complements the spiced filling. This dish is perfect for meal prep and can be easily reheated for a quick, delicious lunch throughout the week.

Paleo Avocado Chicken Salad

This Paleo Avocado Chicken Salad is a creamy, protein-packed meal that’s easy to make and full of flavor. The chicken is shredded and mixed with creamy avocado, crunchy vegetables, and a tangy lime dressing, all without any dairy or mayonnaise. This salad is a great option for a light yet satisfying lunch, and it’s perfect for meal prepping for the week ahead.

Ingredients

• 2 cooked chicken breasts, shredded
• 1 avocado, mashed
• 1/2 cup diced cucumber
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• 1 tbsp olive oil
• Salt and pepper to taste
• Lettuce leaves or cucumber slices for serving

Instructions

1. In a large bowl, combine the shredded chicken, mashed avocado, cucumber, red onion, and cilantro.
2. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper to make the dressing.
3. Pour the dressing over the chicken and avocado mixture and toss to combine.
4. Serve the chicken salad in lettuce wraps or over cucumber slices for a refreshing and light meal.
5. Optionally, garnish with extra cilantro or lime wedges for added flavor.

This Paleo Avocado Chicken Salad is a creamy, flavorful alternative to traditional chicken salads, with healthy fats from the avocado and plenty of fresh vegetables. It’s quick to prepare, making it perfect for busy lunches, and it’s naturally dairy-free and grain-free. Whether served in lettuce wraps or on its own, this chicken salad is a satisfying and refreshing choice for a Paleo-friendly lunch.

Paleo Shrimp and Avocado Salad

Paleo Shrimp and Avocado Salad is a light yet filling lunch that combines fresh shrimp with creamy avocado, crunchy vegetables, and a tangy dressing. The shrimp are seasoned and sautéed to perfection, while the avocado adds a rich, smooth texture to the salad. This dish is packed with healthy fats, protein, and fiber, making it a perfect low-carb and nutrient-dense option for a Paleo-friendly meal.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 cups mixed salad greens (arugula, spinach, etc.)
• 1 avocado, diced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• Juice of 1 lime
• 2 tbsp olive oil (for dressing)
• Fresh cilantro for garnish

Instructions

1. In a bowl, toss the shrimp with olive oil, paprika, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat and sauté the shrimp for 2-3 minutes per side, until they turn pink and opaque. Remove from heat and set aside.
3. In a large bowl, combine the salad greens, avocado, cucumber, and red onion.
4. Drizzle the lime juice and olive oil over the salad, tossing to combine.
5. Add the cooked shrimp on top of the salad and garnish with fresh cilantro.
6. Serve immediately and enjoy!

The Paleo Shrimp and Avocado Salad is an ideal lunch option when you’re looking for something light yet packed with flavor. The combination of fresh, sautéed shrimp with creamy avocado and crisp veggies provides a satisfying, nutrient-dense meal. This salad is quick to make and perfect for those who want a refreshing, low-carb lunch that’s still filling and full of healthy fats.

Paleo Turkey Lettuce Wraps

Paleo Turkey Lettuce Wraps are a quick, easy, and satisfying lunch that is low in carbs but high in protein and flavor. Ground turkey is sautéed with fresh vegetables, herbs, and spices, then wrapped in crunchy lettuce leaves for a light and refreshing meal. This dish is perfect for anyone looking for a healthy, grain-free option that’s still filling and full of taste.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 1 bell pepper, diced
• 1 zucchini, diced
• 2 cloves garlic, minced
• 1 tbsp coconut aminos
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• 8 large lettuce leaves (butter lettuce or romaine works well)
• 1/4 cup fresh cilantro, chopped
• Lime wedges for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the ground turkey to the skillet, breaking it apart as it cooks. Cook for 5-7 minutes until browned.
3. Add the bell pepper, zucchini, cumin, paprika, coconut aminos, salt, and pepper. Cook for an additional 5 minutes until the vegetables are tender and the turkey is fully cooked.
4. Remove from heat and let the turkey mixture cool slightly.
5. Spoon the turkey mixture into the center of each lettuce leaf and top with fresh cilantro.
6. Serve with lime wedges for a burst of citrus flavor.

Paleo Turkey Lettuce Wraps are a flavorful and versatile lunch that’s perfect for a light, yet filling meal. The combination of seasoned turkey and sautéed veggies makes each bite savory and satisfying, while the crisp lettuce wraps provide a refreshing crunch. These wraps are easy to prepare and ideal for meal prepping, offering a grain-free, Paleo-friendly option that’s perfect for on-the-go lunches.

Paleo Egg Salad

This Paleo Egg Salad is a creamy and satisfying dish made without the traditional mayonnaise, using avocado instead to provide a rich, smooth texture. It’s a perfect protein-packed meal that’s simple to make and full of flavor. The combination of hard-boiled eggs, avocado, and fresh herbs makes for a light yet filling lunch option that’s also great for meal prep.

Ingredients

• 6 large eggs, hard-boiled and chopped
• 1 avocado, mashed
• 2 tbsp mustard (Dijon or yellow)
• 1 tbsp lemon juice
• 1/4 cup green onions, chopped
• Salt and pepper to taste
• Fresh dill (optional)
• Romaine lettuce leaves for serving

Instructions

1. Begin by hard-boiling the eggs. Place them in a pot of water, bring to a boil, then reduce to a simmer for 10-12 minutes. Cool the eggs in cold water, peel, and chop them into small pieces.
2. In a mixing bowl, mash the avocado and mix in the mustard, lemon juice, salt, and pepper.
3. Add the chopped eggs to the avocado mixture, gently folding them in until combined.
4. Stir in the green onions and dill (if using).
5. Serve the egg salad in romaine lettuce leaves for a fresh, low-carb option or as a side dish.

This Paleo Egg Salad is a simple, creamy dish that’s perfect for a quick lunch. The avocado replaces the traditional mayo, creating a healthier, nutrient-rich alternative that still gives that creamy texture. Packed with protein from the eggs and healthy fats from the avocado, this egg salad is both satisfying and nutritious. It’s a great option for meal prepping and can be served in lettuce wraps or on its own for a delicious, Paleo-friendly meal.

Paleo Zucchini Noodles with Pesto Chicken

Paleo Zucchini Noodles with Pesto Chicken is a fresh and flavorful lunch that substitutes traditional pasta with nutrient-dense zucchini noodles, making it a great low-carb alternative. The chicken is grilled and topped with a homemade pesto sauce, which adds a fragrant, herby kick to the dish. This meal is quick, easy to prepare, and perfect for a wholesome Paleo lunch.

Ingredients

• 2 large chicken breasts
• 2 medium zucchinis, spiralized into noodles
• 1 cup fresh basil
• 1/4 cup olive oil
• 2 tbsp pine nuts
• 2 cloves garlic
• 1/4 cup nutritional yeast (or Parmesan if not strictly Paleo)
• Salt and pepper to taste
• 1 tbsp olive oil (for cooking chicken)

Instructions

1. Preheat the grill or a skillet over medium-high heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes per side, or until fully cooked. Let the chicken rest for a few minutes, then slice it thinly.
2. While the chicken is cooking, make the pesto by combining the basil, olive oil, pine nuts, garlic, nutritional yeast, salt, and pepper in a food processor or blender. Blend until smooth.
3. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, until they are slightly tender but still firm.
4. Toss the zucchini noodles with the pesto sauce until well coated.
5. Serve the pesto zucchini noodles topped with sliced grilled chicken.

Paleo Zucchini Noodles with Pesto Chicken offers a refreshing, light alternative to traditional pasta dishes while still providing tons of flavor. The homemade pesto sauce adds a vibrant, herbaceous taste that perfectly complements the grilled chicken and zucchini noodles. This dish is low-carb, nutrient-rich, and perfect for those looking to enjoy a hearty, Paleo-friendly lunch without the grains. Plus, it’s quick and easy to prepare, making it an ideal meal for busy days.

Note: More recipes are coming soon!