33+ Delicious Spring Paleo Dinner Recipes You’ll Love

As the days grow longer and warmer, spring becomes the perfect time to lighten up your meals and embrace fresh, seasonal ingredients.

Whether you’re following a paleo lifestyle or simply looking to eat more wholesome, nutrient-dense meals, spring offers an abundance of vibrant vegetables, fruits, and proteins that are perfect for creating delicious and satisfying dinners.

From grilled meats to vegetable-packed stir-fries, the possibilities are endless when it comes to preparing paleo-friendly dishes that highlight the flavors of the season.

In this blog post, we’ve compiled a list of 33+ spring paleo dinner recipes that are not only packed with fresh ingredients but also easy to make.

These dishes are perfect for anyone looking to maintain a healthy diet while savoring the tastes of spring.

Whether you’re planning a quick weeknight meal or a special weekend dinner, these recipes will help you embrace the season in the healthiest way possible.

33+ Delicious Spring Paleo Dinner Recipes You’ll Love

Spring is a season of renewal, and there’s no better way to celebrate this time of year than by enjoying vibrant, healthy meals that nourish your body and delight your taste buds.

These 33+ spring paleo dinner recipes offer something for everyone, from light salads to hearty, savory dishes.

By incorporating seasonal ingredients and paleo-friendly principles, these recipes ensure that you’re fueling your body with the best that nature has to offer.

So, get ready to fill your kitchen with fresh produce, lean proteins, and delicious flavors as you explore these tasty spring dinner options!

Spring Herb-Crusted Salmon with Asparagus

This Spring Herb-Crusted Salmon with Asparagus is the perfect paleo dinner for a fresh and light meal. Featuring a fragrant herb crust made with parsley, thyme, and rosemary, paired with tender salmon and crisp roasted asparagus, this dish captures the essence of spring. It’s quick to prepare, nutrient-packed, and full of vibrant flavors that make it an ideal choice for a healthy weeknight dinner.

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus, trimmed
• 1 tbsp olive oil
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 lemon, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the parsley, thyme, rosemary, garlic, salt, and pepper.
3. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle the herb mixture over the top of each fillet.
4. Arrange the asparagus around the salmon and drizzle with a little olive oil. Season with salt and pepper.
5. Roast in the oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
6. Garnish with lemon slices and serve immediately.

This herb-crusted salmon with asparagus is a light and healthy dinner option that offers an excellent balance of omega-3s and vitamins. The combination of fresh herbs and citrus creates a zesty and fragrant flavor that enhances the natural richness of the salmon. The roasted asparagus adds a satisfying crunch and complements the fish perfectly. This dish is not only delicious but also packed with nutrients, making it a wholesome choice for anyone following a paleo diet.

Grilled Lemon Garlic Chicken with Zucchini Noodles

Grilled Lemon Garlic Chicken with Zucchini Noodles is a refreshing and satisfying paleo dinner that highlights the bright flavors of lemon and garlic. The chicken is marinated to perfection, resulting in tender and juicy meat, while the zucchini noodles provide a low-carb, nutrient-dense alternative to traditional pasta. This dish is light, full of flavor, and perfect for a healthy springtime meal.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 zucchinis, spiralized into noodles
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tbsp fresh oregano, chopped
• Salt and pepper to taste

Instructions:

1. In a small bowl, mix together the lemon juice, lemon zest, garlic, oregano, olive oil, salt, and pepper.
2. Place the chicken breasts in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).
3. Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, heat a pan over medium heat and add a splash of olive oil. Add the zucchini noodles and sauté for 2-3 minutes until tender.
5. Slice the grilled chicken and serve over the zucchini noodles. Drizzle with any leftover marinade for extra flavor.

This grilled lemon garlic chicken with zucchini noodles is an excellent paleo dinner that’s both flavorful and filling. The fresh lemon and garlic marinade infuses the chicken with a zesty, aromatic flavor that is perfectly complemented by the crisp zucchini noodles. By swapping traditional pasta with zucchini noodles, you’re enjoying a lighter, healthier alternative that still feels indulgent. This dish is easy to prepare and perfect for a weeknight dinner or a weekend barbecue, offering a great way to celebrate the flavors of spring while staying true to paleo principles.

Sweet Potato and Kale Chicken Stir-Fry

This Sweet Potato and Kale Chicken Stir-Fry is a hearty and nutritious meal packed with seasonal ingredients. The earthy flavor of sweet potatoes combines beautifully with the vibrant green kale, while the tender chicken adds protein and flavor. This dish is a perfect way to enjoy fresh spring produce while keeping things light and paleo-friendly.

Ingredients:

• 2 chicken breasts, diced
• 2 medium sweet potatoes, peeled and cubed
• 1 bunch kale, chopped
• 1 red bell pepper, sliced
• 1 onion, sliced
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• Salt and pepper to taste
• 1 tbsp coconut aminos (or tamari for soy-free)
• 1 tsp sesame oil (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
2. In the same pan, add the sweet potatoes and sauté until they begin to soften, about 8-10 minutes.
3. Add the onion, red bell pepper, garlic, and ginger to the pan and cook for another 3-4 minutes until the vegetables are tender.
4. Stir in the chopped kale and cook for an additional 2-3 minutes, until wilted.
5. Return the chicken to the pan and drizzle with coconut aminos and sesame oil (if using). Toss everything to combine and cook for another minute to heat through.
6. Serve immediately and enjoy!

This Sweet Potato and Kale Chicken Stir-Fry is a satisfying, well-rounded paleo meal that brings together the sweetness of potatoes, the bitterness of kale, and the savory goodness of chicken. It’s a quick, one-pan meal that’s packed with vitamins, minerals, and healthy fats. The addition of coconut aminos and sesame oil brings a subtle depth of flavor that ties everything together perfectly. This dish is ideal for a healthy, filling dinner that highlights the best of spring’s seasonal produce while staying true to the paleo lifestyle.

Baked Herb-Crusted Chicken Thighs with Roasted Brussels Sprouts

These Baked Herb-Crusted Chicken Thighs with Roasted Brussels Sprouts offer a delightful combination of tender, juicy chicken and crispy, caramelized Brussels sprouts. The chicken thighs are coated in a flavorful herb mixture that enhances their natural richness, while the Brussels sprouts add a crispy texture and nutty flavor. This dish is a satisfying and wholesome paleo dinner that’s both comforting and nutrient-dense.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1 tbsp dried thyme
• 1 tbsp dried rosemary
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 lemon, sliced

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, combine the thyme, rosemary, garlic powder, salt, and pepper.
3. Pat the chicken thighs dry with paper towels and rub them with olive oil. Sprinkle the herb mixture evenly over the chicken thighs, ensuring they are fully coated.
4. Place the chicken thighs on a baking sheet, skin-side up, and arrange the Brussels sprouts around them. Drizzle the Brussels sprouts with olive oil and season with salt and pepper.
5. Roast in the oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
6. Serve the chicken thighs with the roasted Brussels sprouts and garnish with lemon slices.

These Baked Herb-Crusted Chicken Thighs with Roasted Brussels Sprouts are a delicious and satisfying paleo meal that balances flavors and textures perfectly. The crispy skin and juicy chicken thighs are complemented by the slightly sweet and caramelized Brussels sprouts. This dish is incredibly simple yet packed with flavor, making it an ideal choice for a weeknight dinner or a special meal for family and friends. With healthy fats, protein, and fiber, it’s a nourishing and well-rounded dinner that’s perfect for a springtime feast.

Shrimp and Avocado Salad with Cilantro Lime Dressing

This Shrimp and Avocado Salad with Cilantro Lime Dressing is a refreshing and light paleo dinner that’s packed with flavor. Tender shrimp, creamy avocado, and crisp vegetables come together in this easy-to-make salad, while the zesty cilantro lime dressing ties all the ingredients together. This dish is perfect for a warm spring evening when you’re craving something light but satisfying.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 avocados, diced
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste

Instructions:

1. In a large bowl, toss the shrimp with a drizzle of olive oil and season with salt and pepper.
2. Heat a skillet over medium heat and cook the shrimp for 2-3 minutes on each side, or until pink and opaque. Remove from heat and set aside to cool.
3. In another large bowl, combine the diced avocado, cucumber, cherry tomatoes, and red onion.
4. In a small bowl, whisk together the lime juice, olive oil, cilantro, salt, and pepper to create the dressing.
5. Add the cooked shrimp to the salad mixture and drizzle with the cilantro lime dressing. Toss everything gently to combine.
6. Serve the salad immediately, garnished with extra cilantro if desired.

This Shrimp and Avocado Salad with Cilantro Lime Dressing is a vibrant and healthy paleo dinner that’s bursting with fresh flavors. The creamy avocado and tender shrimp provide a satisfying base, while the crisp vegetables add a refreshing crunch. The cilantro lime dressing brings a zesty and herbaceous note that ties all the ingredients together beautifully. This dish is perfect for those looking for a light, protein-packed meal that’s easy to prepare and full of vibrant spring ingredients.

Grilled Portobello Mushrooms with Garlic Herb Butter

Grilled Portobello Mushrooms with Garlic Herb Butter is a delicious paleo dinner that’s simple yet full of flavor. The mushrooms are grilled to perfection, with smoky notes that complement the rich, herb-infused butter. This dish is a perfect vegetarian option for a paleo diet or as a savory side dish alongside grilled meats. It’s an easy and elegant way to enjoy seasonal produce during the spring months.

Ingredients:

• 4 large Portobello mushrooms, stems removed
• 3 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 tbsp ghee or clarified butter

Instructions:

1. Preheat the grill to medium-high heat.
2. Brush the Portobello mushrooms with olive oil on both sides and season with salt and pepper.
3. Grill the mushrooms, gill-side down, for 5-7 minutes, then flip and grill for an additional 5 minutes, or until tender and cooked through.
4. While the mushrooms are grilling, melt the ghee in a small pan over medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
5. Stir in the fresh parsley and thyme, then remove from heat.
6. Once the mushrooms are cooked, drizzle the garlic herb butter over the top of each mushroom. Serve immediately.

These Grilled Portobello Mushrooms with Garlic Herb Butter are a satisfying and flavorful paleo dish that’s perfect for a spring dinner. The smoky grilled mushrooms pair beautifully with the rich, aromatic butter, making each bite indulgent yet light. This dish is incredibly versatile and can be enjoyed as a main course for vegetarians or as a flavorful side to complement grilled meats. With minimal ingredients and easy preparation, it’s a perfect choice for a quick, elegant meal that’s packed with flavor.

Grilled Chicken and Spring Vegetable Skewers

These Grilled Chicken and Spring Vegetable Skewers are a colorful and delicious way to enjoy fresh seasonal vegetables paired with tender, juicy chicken. Perfect for the warmer months, the skewers are marinated in a zesty lemon and herb dressing, then grilled to perfection. The combination of chicken, bell peppers, zucchini, and onions offers a balanced and nutrient-packed meal that’s light yet satisfying.

Ingredients:

• 4 boneless, skinless chicken breasts, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced into rounds
• 1 small red onion, cut into chunks
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 2 cloves garlic, minced
• 1 tbsp fresh basil, chopped
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a bowl, combine olive oil, lemon juice and zest, garlic, basil, oregano, salt, and pepper. Whisk together to create the marinade.
2. Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
3. Thread the marinated chicken, bell peppers, zucchini, and onion onto skewers.
4. Preheat the grill to medium-high heat. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
5. Serve immediately with a drizzle of extra lemon juice or a sprinkle of fresh herbs, if desired.

These Grilled Chicken and Spring Vegetable Skewers are a fun and healthy way to enjoy a variety of fresh spring produce. The citrusy marinade infuses the chicken with bright, zesty flavors while the grilled vegetables add a smoky sweetness. Perfect for outdoor grilling or a quick indoor dinner, these skewers are low-carb, high in protein, and loaded with vitamins and fiber. This dish is a great way to celebrate the season with minimal effort and maximum flavor.

Lemon Dill Salmon with Cauliflower Rice

This Lemon Dill Salmon with Cauliflower Rice is a light and flavorful paleo dinner that’s quick to prepare and packed with nutrients. The salmon fillets are perfectly seasoned with fresh dill and lemon, giving them a fresh, aromatic flavor that pairs beautifully with the nutty cauliflower rice. This dish is ideal for those looking for a healthy, low-carb meal that’s both satisfying and refreshing.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tbsp fresh dill, chopped
• 2 cups cauliflower rice (fresh or frozen)
• 2 tbsp ghee or coconut oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. Drizzle the salmon with olive oil, then sprinkle with lemon juice, lemon zest, fresh dill, salt, and pepper.
3. Bake the salmon for 12-15 minutes, or until the salmon flakes easily with a fork and is cooked through.
4. While the salmon bakes, heat the ghee or coconut oil in a pan over medium heat. Add the cauliflower rice and sauté for 4-5 minutes, until tender. Season with salt and pepper.
5. Serve the baked salmon on top of the cauliflower rice and garnish with additional lemon slices or dill, if desired.

This Lemon Dill Salmon with Cauliflower Rice is a nutrient-dense, paleo-friendly meal that’s both refreshing and satisfying. The tender salmon is infused with the vibrant flavors of lemon and dill, making each bite bright and aromatic. Paired with the light and fluffy cauliflower rice, this dish is an excellent alternative to heavier grain-based sides. Whether you’re following a paleo diet or simply looking for a wholesome, low-carb meal, this dish is a perfect choice for a quick, delicious dinner.

Spring Vegetable Stir-Fry with Chicken

This Spring Vegetable Stir-Fry with Chicken is a vibrant, quick-to-make paleo dinner that highlights the fresh flavors of the season. Packed with colorful vegetables like bell peppers, asparagus, and snap peas, along with tender chicken, this stir-fry is both nutritious and satisfying. The dish is cooked in a savory coconut aminos sauce, making it a perfect paleo-friendly alternative to traditional stir-fries.

Ingredients:

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 bunch asparagus, chopped
• 1 cup snap peas
• 2 tbsp coconut oil
• 2 tbsp coconut aminos
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• Salt and pepper to taste
• 1 tbsp sesame seeds (optional, for garnish)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook for 5-7 minutes, until browned and cooked through. Remove from the pan and set aside.
2. In the same skillet, add the garlic and ginger and sauté for 1-2 minutes until fragrant.
3. Add the bell peppers, asparagus, and snap peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
4. Return the cooked chicken to the pan and drizzle with coconut aminos. Stir everything together and cook for an additional 2-3 minutes to combine the flavors.
5. Season with salt and pepper, then garnish with sesame seeds if desired. Serve immediately.

This Spring Vegetable Stir-Fry with Chicken is a bright and wholesome paleo dish that’s loaded with fresh vegetables and lean protein. The crisp-tender vegetables are cooked to perfection and paired with juicy chicken, all brought together by the savory coconut aminos sauce. This dish is not only delicious but also full of vitamins, minerals, and healthy fats. It’s a quick and easy dinner that can be made in under 30 minutes, making it a perfect choice for busy weeknights or a light weekend meal.

Zucchini Noodles with Avocado Pesto and Grilled Chicken

Zucchini Noodles with Avocado Pesto and Grilled Chicken is a refreshing and nutritious paleo dinner perfect for spring. The creamy avocado pesto, made with fresh basil, garlic, and olive oil, provides a rich and flavorful sauce that coats the zucchini noodles beautifully. The grilled chicken adds protein, making this dish a balanced, satisfying, and low-carb alternative to traditional pasta dishes.

Ingredients:

• 4 boneless, skinless chicken breasts
• 4 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 tbsp olive oil for grilling

Instructions:

1. Preheat the grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the grill and set aside to rest.
3. While the chicken is grilling, make the avocado pesto by blending the avocado, fresh basil, olive oil, lemon juice, garlic, salt, and pepper in a food processor until smooth and creamy.
4. Heat a pan over medium heat and sauté the zucchini noodles for 2-3 minutes until just tender. You can also keep them raw if preferred.
5. Slice the grilled chicken and toss the zucchini noodles with the avocado pesto until well coated.
6. Serve the zucchini noodles with the sliced chicken on top.

This Zucchini Noodles with Avocado Pesto and Grilled Chicken is a vibrant and healthy paleo dish that combines fresh spring flavors in every bite. The creamy avocado pesto enhances the zucchini noodles, providing a satisfying and flavorful base that is light yet rich. Grilled chicken adds a perfect touch of protein, making this dish a complete and balanced meal. Whether you’re craving a low-carb pasta alternative or a light spring dinner, this dish is a fantastic choice that’s quick, nutritious, and full of flavor.

Paleo Beef and Sweet Potato Skillet

The Paleo Beef and Sweet Potato Skillet is a hearty, one-pan dish that’s packed with flavor and nutrients. Tender ground beef is sautéed with caramelized onions, sweet potatoes, and bell peppers, creating a savory and slightly sweet combination. This dish is simple to prepare, making it ideal for busy evenings when you need a filling, wholesome meal without much cleanup.

Ingredients:

• 1 lb ground beef (preferably grass-fed)
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 small onion, chopped
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned, about 5-7 minutes. Remove the beef and set aside.
2. In the same skillet, add the onions and sweet potatoes. Cook for 8-10 minutes, stirring occasionally, until the sweet potatoes are tender and lightly caramelized.
3. Add the chopped bell pepper and continue cooking for another 3-4 minutes until the vegetables are softened.
4. Return the ground beef to the skillet and stir in smoked paprika, garlic powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
5. Garnish with fresh parsley and serve immediately.

This Paleo Beef and Sweet Potato Skillet is a simple yet flavorful dish that’s both filling and nutritious. The sweet potatoes provide a naturally sweet flavor that balances the savory ground beef, while the bell peppers and onions add extra depth and texture. It’s a one-pan meal that comes together quickly, making it perfect for busy weekdays or relaxed weekends. With healthy fats, protein, and fiber, this dish is both satisfying and nourishing, making it a great option for a paleo dinner.

Grilled Shrimp Tacos with Mango Salsa

These Grilled Shrimp Tacos with Mango Salsa are a vibrant and refreshing paleo dinner that’s perfect for spring. The shrimp are marinated in a zesty citrus blend and grilled until tender, while the mango salsa adds a sweet and tangy kick. Wrapped in lettuce leaves, these tacos are a light and low-carb alternative to traditional tortillas, making them both paleo-friendly and full of flavor.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1 lime, juiced
• Salt and pepper to taste
• 1 cup mango, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, minced (optional)
• 1 avocado, sliced
• Large lettuce leaves (for tacos)

Instructions:

1. In a bowl, combine the olive oil, cumin, chili powder, garlic powder, lime juice, salt, and pepper. Toss the shrimp in the marinade and let it sit for 10-15 minutes.
2. Preheat the grill to medium-high heat. Grill the shrimp for 2-3 minutes on each side, until pink and opaque.
3. While the shrimp grill, prepare the mango salsa by mixing the diced mango, red onion, cilantro, jalapeño (if using), and salt in a bowl.
4. Once the shrimp are cooked, assemble the tacos by placing the grilled shrimp in lettuce leaves, then topping with mango salsa and avocado slices.
5. Serve immediately, garnished with extra cilantro or lime wedges if desired.

These Grilled Shrimp Tacos with Mango Salsa are a perfect combination of fresh, light, and flavorful ingredients that are ideal for a springtime dinner. The marinated shrimp are smoky and zesty, while the mango salsa adds a refreshing and sweet contrast. Wrapped in crisp lettuce leaves, these tacos are not only low-carb but also a fun and vibrant twist on traditional tacos. This paleo-friendly dish is quick to prepare and bursting with tropical flavors, making it a fantastic option for a light and satisfying meal.

Lemon Herb Roasted Chicken with Asparagus

Lemon Herb Roasted Chicken with Asparagus is a fresh and flavorful paleo dinner perfect for the spring season. The juicy chicken is roasted with a medley of aromatic herbs and citrus, making each bite flavorful and tender. Paired with roasted asparagus, this dish is light yet hearty and offers a beautiful balance of protein and vegetables in one simple meal.

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 2 tbsp olive oil
• 1 lemon, halved
• 4 garlic cloves, smashed
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tbsp olive oil (for asparagus)

Instructions:

1. Preheat the oven to 400°F (200°C). Place the chicken on a roasting rack in a roasting pan.
2. Rub the chicken with olive oil and season generously with salt and pepper. Stuff the cavity with the halved lemon, garlic, thyme, and rosemary.
3. Roast the chicken in the oven for 1-1.5 hours, until the skin is golden and the internal temperature reaches 165°F (74°C). Baste occasionally with the juices that accumulate in the pan.
4. While the chicken roasts, toss the asparagus with olive oil, salt, and pepper. After the chicken has been cooking for 45 minutes, add the asparagus to the pan around the chicken and roast for the remaining 20-30 minutes.
5. Serve the roasted chicken with the asparagus on the side, garnished with fresh lemon slices.

This Lemon Herb Roasted Chicken with Asparagus is an easy-to-make, flavorful dish that captures the essence of spring. The citrus and herbs infuse the chicken with vibrant flavors, while the roasted asparagus provides a crunchy, tender complement. It’s a balanced and satisfying meal, perfect for weeknights or when hosting guests. With its simple preparation and wholesome ingredients, this dish is a paleo winner for any occasion.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light, colorful, and delicious paleo-friendly dish that showcases spring vegetables at their best. The spaghetti squash takes the place of traditional pasta, offering a nutritious, low-carb alternative, while the fresh vegetables—zucchini, cherry tomatoes, and bell peppers—are sautéed in garlic and olive oil for a flavorful, satisfying meal. This dish is both refreshing and comforting, making it perfect for the spring season.

Ingredients:

• 1 medium spaghetti squash
• 2 tbsp olive oil
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, and season with salt and pepper.
2. Roast the squash, cut side down, for 30-40 minutes until tender. Once roasted, use a fork to scrape the flesh into spaghetti-like strands.
3. While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the zucchini, bell pepper, and garlic, sautéing for 5-7 minutes until the vegetables are tender.
4. Add the cherry tomatoes and cook for an additional 2-3 minutes until softened. Season with salt and pepper.
5. Toss the roasted spaghetti squash with the sautéed vegetables and mix well. Garnish with fresh basil before serving.

Spaghetti Squash Primavera is a refreshing and light dish that celebrates the vibrant flavors of spring. The spaghetti squash serves as a perfect, low-carb base, while the fresh vegetables add color, texture, and nutritional value. Sautéed in garlic and olive oil, the vegetables are tender and flavorful, creating a satisfying meal that’s both paleo and vegan-friendly. It’s a versatile dish that works as a main or a side and is perfect for anyone looking to enjoy fresh, healthy meals during the spring months.

Paleo Shrimp and Avocado Salad

The Paleo Shrimp and Avocado Salad is a refreshing and nutritious dish that combines the best of fresh seafood with creamy avocado and a tangy lemon vinaigrette. The shrimp are perfectly seasoned and sautéed, and paired with crisp mixed greens, cucumber, and tomato, making for a light yet filling salad. This dish is quick to prepare and packed with healthy fats, protein, and essential nutrients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp smoked paprika
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1 tbsp fresh cilantro, chopped (optional)

For the Lemon Vinaigrette:

• 3 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a skillet, heat olive oil over medium heat. Add the shrimp, seasoning with smoked paprika, salt, and pepper. Cook for 2-3 minutes per side until the shrimp are opaque and cooked through.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to make the vinaigrette.
3. In a large salad bowl, combine the mixed greens, cucumber, cherry tomatoes, and avocado.
4. Add the cooked shrimp on top of the salad and drizzle with the lemon vinaigrette. Garnish with fresh cilantro if desired.
5. Serve immediately, enjoying the fresh and zesty flavors.

The Paleo Shrimp and Avocado Salad is a vibrant and refreshing dish that’s packed with protein, healthy fats, and vitamins. The combination of sautéed shrimp and creamy avocado pairs beautifully with the crunchy vegetables and zesty lemon vinaigrette, making each bite a burst of freshness. This dish is perfect for a light lunch or dinner, offering a satisfying and nutritious option that’s quick to prepare and full of springtime flavors. Whether you’re following a paleo diet or just looking for a healthy, delicious meal, this salad is sure to become a favorite.

Grilled Salmon with Cucumber and Avocado Salad

Grilled Salmon with Cucumber and Avocado Salad is a light, refreshing, and nutrient-packed meal that’s perfect for spring. The salmon is grilled to perfection with a simple seasoning of olive oil, salt, and pepper, enhancing its natural flavor. Paired with a crisp cucumber and avocado salad, this dish offers a satisfying balance of healthy fats, protein, and fresh vegetables. It’s an easy-to-make meal that’s perfect for a quick dinner or a weekend meal.

Ingredients:

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 cucumber, thinly sliced
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• 1 tbsp olive oil (for salad)

Instructions:

1. Preheat the grill to medium-high heat. Drizzle the salmon fillets with olive oil and season with salt and pepper.
2. Grill the salmon for 4-5 minutes per side, until the salmon is opaque and flakes easily with a fork.
3. While the salmon is grilling, prepare the salad by combining the cucumber, avocado, red onion, cilantro, lime juice, and olive oil in a bowl. Season with salt and pepper to taste.
4. Once the salmon is done, serve it on a plate with a generous portion of the cucumber and avocado salad on the side.
5. Garnish with extra cilantro and lime wedges for added flavor.

Grilled Salmon with Cucumber and Avocado Salad is a light, healthy, and full-flavored meal that highlights the natural taste of fresh ingredients. The grilled salmon offers a rich source of protein and omega-3 fatty acids, while the crisp cucumber and creamy avocado provide a refreshing contrast. The combination of the two makes for a satisfying and balanced dish that’s both paleo-friendly and packed with nutrients. Whether you’re looking for a quick dinner or a nutritious meal to share with loved ones, this dish will become a go-to favorite for springtime dining.

Lemon Garlic Shrimp and Cauliflower Rice

Lemon Garlic Shrimp and Cauliflower Rice is a flavorful and low-carb meal that is perfect for anyone looking to enjoy a fresh and healthy spring dinner. The shrimp are sautéed in a garlic-infused olive oil and lemon sauce, delivering a burst of citrusy flavor. Served over cauliflower rice, which acts as a low-carb alternative to traditional rice, this dish is both light and satisfying. It’s quick, easy to prepare, and full of paleo-approved ingredients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste
• 4 cups cauliflower rice (fresh or frozen)
• 1 tbsp fresh parsley, chopped (for garnish)
• 1 tbsp olive oil (for cauliflower rice)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
2. Add the shrimp to the skillet, seasoning with salt, pepper, and lemon zest. Cook for 3-4 minutes per side until the shrimp are opaque and cooked through.
3. While the shrimp cook, heat the remaining olive oil in a separate pan over medium heat. Add the cauliflower rice and sauté for 5-7 minutes until it becomes tender and lightly browned. Season with salt and pepper.
4. Once the shrimp are cooked, remove from heat and drizzle with lemon juice.
5. Serve the shrimp over the cauliflower rice and garnish with fresh parsley.

Lemon Garlic Shrimp and Cauliflower Rice is a vibrant and flavorful dish that captures the essence of spring. The shrimp are tender and aromatic, with the lemon and garlic complementing their natural sweetness. The cauliflower rice provides a satisfying base that is both light and filling, making this dish a perfect option for those following a paleo or low-carb diet. This meal is quick to prepare, yet full of bright, fresh flavors, making it ideal for busy nights or as a healthy weekend dinner.

Paleo Stuffed Bell Peppers

Paleo Stuffed Bell Peppers are a wholesome, nutrient-dense dinner that combines savory ground meat, vegetables, and spices all packed into a sweet bell pepper. The peppers are roasted until tender, then stuffed with a flavorful filling made of ground beef (or turkey), onions, zucchini, and tomatoes. This dish is satisfying, easy to customize, and perfect for a springtime dinner when you want something filling yet healthy.

Ingredients:

• 4 bell peppers (any color)
• 1 lb ground beef or ground turkey
• 1 small onion, chopped
• 1 zucchini, diced
• 1 cup cherry tomatoes, chopped
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. Place the peppers in a baking dish.
2. Heat a skillet over medium heat and cook the ground beef or turkey, breaking it apart with a spoon, until browned and cooked through.
3. Add the chopped onion, zucchini, and tomatoes to the skillet and cook for 5-7 minutes until the vegetables are tender. Season with cumin, paprika, garlic powder, salt, and pepper.
4. Stuff each bell pepper with the cooked meat and vegetable mixture, pressing the filling down gently to pack it in.
5. Cover the baking dish with foil and roast for 25-30 minutes, until the peppers are tender.
6. Garnish with fresh cilantro before serving.

Paleo Stuffed Bell Peppers are a fantastic, one-pan meal that is both delicious and nutritious. The tender roasted peppers complement the savory filling of ground meat, veggies, and spices, creating a dish that’s full of flavor and texture. This meal is easy to customize, so you can add your favorite veggies or seasonings, making it a versatile option for any spring dinner. Whether you’re hosting a family meal or simply craving something healthy and satisfying, these stuffed peppers are a perfect paleo choice.

Grilled Chicken with Mango Salsa

Grilled Chicken with Mango Salsa is a vibrant and refreshing paleo-friendly dish that combines the smoky flavor of grilled chicken with the sweetness of mango salsa. The grilled chicken breast is seasoned with simple spices and paired with a tangy, fresh salsa made with ripe mango, cilantro, lime, and red onion. This meal is light yet satisfying, perfect for spring when fresh fruits are in season.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 1 ripe mango, peeled and diced
• 1/4 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1/2 red bell pepper, diced (optional)

Instructions:

1. Preheat the grill to medium-high heat. Rub the chicken breasts with olive oil and season with paprika, garlic powder, salt, and pepper.
2. Grill the chicken for 6-8 minutes per side, until the internal temperature reaches 165°F (74°C).
3. While the chicken grills, prepare the mango salsa by combining diced mango, red onion, cilantro, lime juice, and red bell pepper in a bowl. Season with a pinch of salt.
4. Once the chicken is cooked, serve it topped with the mango salsa.
5. Garnish with extra cilantro and lime wedges for added freshness.

Grilled Chicken with Mango Salsa is a perfect spring dish that highlights the bright, fruity flavors of the season. The tender, smoky grilled chicken pairs wonderfully with the zesty and sweet mango salsa, making each bite refreshing and satisfying. This dish is simple to prepare and packed with nutrients, making it a go-to option for a quick dinner or a weekend BBQ. Whether you’re serving it with a side of vegetables or over a salad, this meal brings a tropical twist to your paleo dinner routine.

Paleo Spring Vegetable Stir-Fry

Paleo Spring Vegetable Stir-Fry is a colorful and nutritious dish that showcases the best spring vegetables in a flavorful stir-fry. Featuring vegetables like asparagus, bell peppers, carrots, and snap peas, this stir-fry is quick to prepare and loaded with essential nutrients. The vegetables are sautéed in a simple garlic and ginger sauce, making for a delicious and light meal that’s perfect for spring.

Ingredients:

• 1 tbsp olive oil
• 1 cup asparagus, chopped
• 1 red bell pepper, sliced
• 1 carrot, julienned
• 1 cup snap peas
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp coconut aminos (or soy sauce)
• 1 tsp sesame oil (optional)
• Salt and pepper to taste
• 1 tbsp sesame seeds for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the asparagus, bell pepper, carrot, and snap peas. Stir-fry for 5-7 minutes until the vegetables are tender-crisp.
2. Add the minced garlic and grated ginger to the skillet, sautéing for another 1-2 minutes until fragrant.
3. Stir in the coconut aminos and sesame oil (if using), and season with salt and pepper.
4. Continue cooking for another 2-3 minutes, allowing the sauce to slightly thicken.
5. Serve the stir-fry garnished with sesame seeds for added crunch.

This Paleo Spring Vegetable Stir-Fry is a delightful, nutrient-packed meal that celebrates the fresh flavors of spring vegetables. The combination of garlic, ginger, and coconut aminos creates a flavorful sauce that perfectly complements the vibrant vegetables. This dish is quick to prepare and can easily be served on its own or paired with a protein like grilled chicken or shrimp for a more filling meal. It’s an excellent option for a light and healthy dinner, offering a colorful way to enjoy fresh, seasonal produce.

Paleo Beef and Broccoli Stir-Fry

Paleo Beef and Broccoli Stir-Fry is a hearty yet light dish that combines tender slices of beef with crisp broccoli in a savory sauce. The beef is marinated in coconut aminos, garlic, and ginger, then stir-fried with broccoli and a few other simple ingredients to create a satisfying meal. This dish is paleo-friendly and packed with protein, making it a great option for a healthy and filling dinner.

Ingredients:

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

Instructions:

1. In a small bowl, combine the coconut aminos, garlic, and ginger. Add the sliced beef and marinate for 20-30 minutes.
2. Heat olive oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 3-4 minutes, until browned and cooked through.
3. Add the broccoli florets and beef broth to the skillet. Cover and cook for 4-5 minutes, until the broccoli is tender but still crisp.
4. Season with salt and pepper to taste, and continue cooking for an additional 1-2 minutes until everything is well coated in the sauce.
5. Serve the stir-fry topped with sesame seeds for added texture.

Paleo Beef and Broccoli Stir-Fry is a simple yet satisfying dish that combines tender beef and crunchy broccoli in a savory sauce. The marinated beef is flavorful, while the broccoli adds freshness and texture. This stir-fry is quick to make, packed with protein, and full of nutrients, making it a great choice for a busy weeknight dinner or meal prep. Whether you serve it alone or with cauliflower rice for a low-carb option, this dish is sure to become a family favorite.

Note: More recipes are coming soon!