25+ Delicious Sunday Paleo Cast Iron Skillet Recipes for Healthy Meal

Sundays are a time for relaxation, family gatherings, and indulging in meals that nourish both the body and soul.

For those following a paleo lifestyle, making the most of this day means choosing recipes that are not only healthy but also full of flavor.

Enter the cast iron skillet — a versatile kitchen tool that delivers crispy sears, even heat distribution, and perfect textures for a variety of dishes.

Whether you’re preparing a hearty brunch to start your day or a flavorful dinner to wind down, these 25+ paleo cast iron skillet recipes are here to inspire your Sunday cooking.

Get ready to create satisfying meals that are simple to prepare, brimming with nutrients, and tailored to fit your dietary preferences.

25+ Delicious Sunday Paleo Cast Iron Skillet Recipes for Healthy Meal

With 25+ paleo cast iron skillet recipes, you have an array of options to make every Sunday special.

These recipes range from savory breakfasts and brunches to hearty dinners and light, fresh sides.

Using a cast iron skillet adds that deliciously crispy exterior and deep flavor that enhances any dish, making these meals perfect for a relaxed, enjoyable day.

Embrace these recipes and elevate your Sunday with meals that are as nourishing as they are delicious.

Whether you’re sharing with family, enjoying a cozy solo meal, or feeding a crowd, these dishes are sure to become regulars in your weekend rotation.

Garlic Herb Chicken with Roasted Vegetables

This paleo-friendly skillet dish brings together tender chicken, fresh herbs, and perfectly roasted vegetables. It’s a one-pan meal that is flavorful, healthy, and easy to prepare, making it ideal for a relaxed Sunday dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon paprika
• 1 pound baby potatoes, halved
• 1 cup broccoli florets
• 1 cup diced carrots
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large cast iron skillet over medium heat.
3. Season the chicken thighs with salt, pepper, paprika, and half the garlic.
4. Sear the chicken in the skillet, skin-side down, for 5 minutes or until golden brown. Flip and sear for another 3 minutes. Remove and set aside.
5. Add the remaining garlic, thyme, rosemary, potatoes, broccoli, and carrots to the skillet. Stir to coat in the juices.
6. Place the chicken back on top of the vegetables. Transfer the skillet to the oven.
7. Roast for 25–30 minutes, or until the chicken is fully cooked (165°F internal temperature).
8. Remove and let rest for 5 minutes before serving.

This skillet meal is a wholesome combination of protein and veggies. The roasted garlic and herb blend elevate the dish, making it perfect for a paleo diet while still being satisfying for the whole family.

Skillet Shrimp with Zucchini Noodles

Juicy shrimp cooked with garlic and lemon, served over zucchini noodles, makes for a light yet indulgent paleo meal. This recipe is quick, vibrant, and packed with nutrients.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized
• 2 tablespoons ghee or coconut oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the ghee or coconut oil in a cast iron skillet over medium heat.
2. Add the garlic and cook until fragrant, about 1 minute.
3. Toss in the shrimp, season with salt, pepper, and red pepper flakes, and cook for 2–3 minutes on each side until pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add the zucchini noodles. Sauté for 2–3 minutes until tender but still crisp.
5. Return the shrimp to the skillet and add lemon juice and zest. Toss to combine.
6. Serve hot, garnished with parsley.

This dish is a wonderful way to enjoy the natural flavors of shrimp and zucchini with minimal effort. The garlic and lemon enhance the taste, creating a refreshing, paleo-approved meal perfect for a lazy Sunday.

Cast Iron Skillet Sweet Potato Hash

This hearty sweet potato hash is packed with flavors from crispy bacon, caramelized onions, and fresh spinach. It’s a nourishing paleo breakfast or brunch option that will energize your Sunday.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 4 strips of bacon, chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 2 cups baby spinach
• 2 tablespoons avocado oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions:

1. Heat the avocado oil in a cast iron skillet over medium heat.
2. Add the diced sweet potatoes and cook for 8–10 minutes, stirring occasionally, until tender and golden brown. Remove and set aside.
3. In the same skillet, cook the bacon until crispy. Remove and set aside, leaving the rendered fat in the skillet.
4. Add the onions and bell pepper to the skillet. Sauté until softened and slightly caramelized, about 5 minutes.
5. Return the sweet potatoes and bacon to the skillet. Stir in smoked paprika, cumin, salt, and pepper.
6. Add the spinach and cook for 1–2 minutes until wilted.
7. Serve immediately, optionally topped with fried eggs for extra protein.

This paleo sweet potato hash is both comforting and nourishing. Its rich flavors and textures make it a standout skillet recipe, perfect for a relaxed Sunday brunch with family or friends.

Crispy Skillet Salmon with Asparagus

This paleo skillet salmon pairs crispy, perfectly seared salmon with tender asparagus spears for a nutrient-packed, low-carb meal. The lemon garlic sauce enhances the natural flavors, making it an elegant yet simple Sunday dish.

Ingredients:

• 4 salmon fillets, skin-on
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 bunch asparagus, trimmed
• 1 teaspoon smoked paprika
• Salt and black pepper to taste

Instructions:

1. Heat 1 tablespoon olive oil in a large cast iron skillet over medium-high heat.
2. Pat the salmon fillets dry and season with salt, pepper, and smoked paprika.
3. Place the salmon in the skillet, skin-side down, and sear for 4–5 minutes until crispy. Flip and cook for another 3 minutes. Remove and set aside.
4. Add the remaining olive oil to the skillet, then sauté garlic for 1 minute.
5. Add asparagus, season with salt and pepper, and cook for 5–7 minutes until tender.
6. Drizzle lemon juice and zest over the asparagus, then return the salmon to the skillet for a minute to reheat.
7. Serve hot, garnished with fresh parsley if desired.

This recipe is light yet deeply flavorful, perfect for a relaxing Sunday dinner that feels luxurious but is easy to prepare.

Beef and Mushroom Skillet with Cauliflower Rice

This paleo skillet features tender beef strips cooked with earthy mushrooms and served over cauliflower rice. It’s hearty, filling, and packed with rich flavors that make it ideal for a satisfying Sunday meal.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 cups mushrooms, sliced
• 1 small onion, diced
• 2 cups cauliflower rice
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of coconut oil in a cast iron skillet over medium heat.
2. Season the beef slices with salt, pepper, cumin, and paprika. Sear in the skillet for 2–3 minutes per side. Remove and set aside.
3. Add the remaining coconut oil, then sauté garlic, onion, and mushrooms until softened and slightly caramelized, about 5 minutes.
4. Stir in the cauliflower rice and cook for 4–5 minutes until tender.
5. Return the beef to the skillet and toss with the vegetables until heated through.
6. Garnish with fresh parsley and serve hot.

This meal is loaded with protein and fiber while staying grain-free. The smoky spices and earthy mushrooms create a balanced dish that’s both comforting and paleo-friendly.

Spicy Chicken Fajita Skillet

This paleo chicken fajita skillet is a vibrant, spicy dish loaded with bell peppers, onions, and juicy chicken strips. It’s perfect for a flavorful Sunday meal that comes together in no time.

Ingredients:

• 1 pound chicken breast, thinly sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 1 large onion, sliced
• 2 tablespoons avocado oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste
• Fresh lime juice, for serving

Instructions:

1. Heat 1 tablespoon avocado oil in a large cast iron skillet over medium heat.
2. Season the chicken strips with chili powder, cumin, smoked paprika, cayenne, salt, and pepper.
3. Sear the chicken in the skillet for 3–4 minutes per side until cooked through. Remove and set aside.
4. Add the remaining oil, then sauté the onions and bell peppers until tender but still crisp, about 5–7 minutes.
5. Return the chicken to the skillet and toss with the vegetables.
6. Serve hot, garnished with lime juice and fresh cilantro if desired.

This skillet dish brings bold, smoky, and slightly spicy flavors that make it a crowd-pleasing paleo recipe for Sunday nights. The colorful presentation also adds a festive touch to your table.

Balsamic Glazed Chicken with Brussels Sprouts and Pecans

This skillet recipe combines juicy chicken thighs with roasted Brussels sprouts and crunchy pecans, all glazed with a tangy balsamic reduction. It’s a paleo-friendly dish that’s bursting with flavor and perfect for a cozy Sunday dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 pound Brussels sprouts, halved
• 1/3 cup raw pecans
• 3 tablespoons balsamic vinegar
• 2 tablespoons coconut oil
• 1 teaspoon Dijon mustard
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat 1 tablespoon of coconut oil in a cast iron skillet over medium heat.
3. Season the chicken thighs with garlic powder, salt, and pepper. Sear skin-side down for 5 minutes, flip, and sear the other side for 3 minutes. Remove and set aside.
4. Add the remaining coconut oil to the skillet and toss in the Brussels sprouts. Cook for 5 minutes until they begin to brown.
5. Place the chicken back into the skillet, skin-side up, and scatter the pecans around.
6. In a small bowl, mix balsamic vinegar, Dijon mustard, and a pinch of salt. Drizzle this over the chicken and vegetables.
7. Transfer the skillet to the oven and bake for 25 minutes, or until the chicken is fully cooked.
8. Serve hot with the reduced balsamic glaze drizzled over the top.

This dish combines savory, sweet, and nutty elements, creating a harmonious paleo meal that feels indulgent without breaking dietary goals.

Zesty Lime Pork Chops with Peppers

This paleo skillet recipe features tender pork chops infused with zesty lime flavor, paired with sweet and smoky bell peppers. It’s a vibrant and satisfying option for your Sunday lineup.

Ingredients:

• 4 bone-in pork chops
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons avocado oil
• 2 cloves garlic, minced
• 1 lime, juiced and zested
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon avocado oil in a cast iron skillet over medium heat.
2. Season the pork chops with salt, pepper, smoked paprika, and cumin.
3. Sear the pork chops for 4 minutes per side, then remove and set aside.
4. Add the remaining oil to the skillet, then sauté the bell peppers and garlic until tender, about 5 minutes.
5. Return the pork chops to the skillet, drizzle with lime juice and zest, and cook for another 2 minutes until heated through.
6. Garnish with fresh cilantro and serve hot.

The lime and smoky spices give these pork chops a refreshing, bold flavor that pairs beautifully with the sweetness of the bell peppers. This recipe is perfect for a lively yet paleo-friendly Sunday meal.

Skillet Spaghetti Squash with Ground Turkey and Spinach

This skillet meal uses spaghetti squash as a paleo-friendly pasta alternative, paired with ground turkey and spinach for a protein-packed, nutrient-dense dinner.

Ingredients:

• 1 medium spaghetti squash, cooked and strands separated
• 1 pound ground turkey
• 2 cups fresh spinach
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon red pepper flakes (optional)
• Salt and black pepper to taste

Instructions:

1. Heat 1 tablespoon olive oil in a cast iron skillet over medium heat.
2. Add the ground turkey, season with salt, pepper, and Italian seasoning, and cook until browned, about 8–10 minutes. Remove and set aside.
3. In the same skillet, heat the remaining olive oil and sauté the onion and garlic until fragrant, about 2 minutes.
4. Stir in the spinach and cook until wilted.
5. Add the spaghetti squash strands to the skillet and toss to combine. Season with red pepper flakes if desired.
6. Return the ground turkey to the skillet and stir until heated through.
7. Serve hot, garnished with fresh parsley or basil if desired.

This dish is a comforting, low-carb alternative to traditional pasta meals. It’s flavorful, hearty, and easy to make, making it an ideal paleo recipe for a relaxed Sunday evening.

Lemon Herb Chicken with Broccoli and Sweet Potatoes

This paleo skillet recipe features lemon-herb chicken paired with roasted broccoli and sweet potatoes. It’s a complete, balanced dish that’s perfect for a hearty, health-conscious Sunday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 2 medium sweet potatoes, peeled and diced
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large cast iron skillet, toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly in the skillet and roast in the oven for 15 minutes.
3. While the sweet potatoes are roasting, season the chicken breasts with garlic powder, thyme, rosemary, salt, and pepper.
4. Heat 1 tablespoon of olive oil in a separate skillet over medium heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown and cooked through. Remove and set aside.
5. In the same skillet, add the broccoli florets and a splash of water. Cover and steam for 3–4 minutes until bright green and tender.
6. Add the lemon juice to the broccoli and toss. Serve the chicken over the sweet potatoes and broccoli, garnished with lemon wedges.

This dish is packed with protein, fiber, and vitamins, with the lemon-herb chicken adding a zesty freshness that complements the sweet potatoes and broccoli perfectly.

Garlic Butter Shrimp with Zucchini Noodles

This paleo-friendly dish combines succulent shrimp with garlic butter and fresh zucchini noodles for a light and refreshing Sunday meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 3 medium zucchinis, spiralized into noodles
• 4 tablespoons unsalted ghee or clarified butter
• 4 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon lemon zest
• 1/2 lemon, juiced
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tablespoons of ghee in a cast iron skillet over medium-high heat.
2. Add the minced garlic and cook for 1 minute until fragrant.
3. Add the shrimp to the skillet and season with paprika, salt, and pepper. Cook for 2–3 minutes per side, until the shrimp turn pink and are cooked through. Remove and set aside.
4. In the same skillet, add the remaining ghee and the zucchini noodles. Sauté for 2–3 minutes until just tender.
5. Return the shrimp to the skillet and toss with the lemon zest and lemon juice. Cook for an additional 1–2 minutes to combine the flavors.
6. Serve immediately, garnished with fresh parsley.

This recipe is light yet satisfying, perfect for those looking for a quick and flavorful paleo meal to end the weekend on a refreshing note.

Herbed Lamb Chops with Garlic Green Beans

Tender lamb chops seasoned with fresh herbs and served with garlic sautéed green beans make for a decadent, yet paleo-approved, Sunday dish.

Ingredients:

• 4 lamb chops, bone-in
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 2 tablespoons fresh rosemary, chopped
• 3 cups green beans, trimmed
• 3 cloves garlic, sliced
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 425°F (220°C).
2. Rub the lamb chops with olive oil, dried oregano, dried rosemary, salt, and black pepper.
3. Heat a cast iron skillet over medium-high heat and sear the lamb chops for 2–3 minutes per side until nicely browned. Transfer the skillet to the oven and roast for 8–10 minutes for medium-rare.
4. While the lamb chops are roasting, heat a separate skillet over medium heat and add 1 tablespoon of olive oil. Sauté the garlic slices until golden, then add the green beans. Cook for 4–5 minutes, stirring occasionally, until the beans are tender-crisp.
5. Remove the lamb chops from the oven and let rest for 5 minutes.
6. Serve the lamb chops with the garlic green beans on the side, garnished with fresh rosemary and lemon wedges.

This dish is aromatic and full of robust flavors that make it feel like a special Sunday dinner. The lamb’s tender, herbed exterior pairs beautifully with the crisp, garlic-infused green beans.

Coconut Curry Chicken with Cauliflower Rice

This paleo skillet recipe features tender chicken cooked in a rich and aromatic coconut curry sauce, served over a bed of cauliflower rice for a comforting and satisfying meal. Perfect for those looking for bold flavors and a hearty, nourishing dish to enjoy on a Sunday.

Ingredients:

• 4 boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 can (13.5 oz) full-fat coconut milk
• 1 tablespoon red curry paste
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 medium onion, diced
• 1 head of cauliflower, riced
• 2 tablespoons coconut oil
• 1 teaspoon turmeric powder
• 1/2 teaspoon ground coriander
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of coconut oil in a cast iron skillet over medium-high heat.
2. Add the diced onion, garlic, and ginger, and sauté for 2–3 minutes until fragrant.
3. Add the chicken pieces and cook for 5–6 minutes, stirring occasionally, until the chicken is browned on all sides.
4. Stir in the red curry paste, turmeric, and coriander, then pour in the coconut milk. Simmer for 10–12 minutes until the chicken is fully cooked and the sauce thickens slightly. Season with salt and black pepper to taste.
5. In a separate skillet, heat the remaining coconut oil and sauté the riced cauliflower for 3–4 minutes until tender.
6. Serve the coconut curry chicken over the cauliflower rice and garnish with fresh cilantro.

This dish brings a comforting blend of coconut, spices, and tender chicken that pairs perfectly with the light texture of cauliflower rice. It’s a wholesome, paleo-approved meal that feels exotic and satisfying.

Garlic Lemon Salmon with Asparagus and Cherry Tomatoes

A simple yet elegant paleo dish that highlights fresh salmon fillets seasoned with garlic and lemon, paired with roasted asparagus and juicy cherry tomatoes. It’s a perfect choice for a light and nutritious Sunday dinner.

Ingredients:

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 1 cup cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon, sliced
• 1 teaspoon dried dill or fresh dill, chopped
• Salt and black pepper to taste
• Lemon wedges for serving

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large cast iron skillet, heat 1 tablespoon of olive oil over medium-high heat.
3. Add the garlic and sauté for 1 minute until fragrant. Place the salmon fillets skin-side down in the skillet and season with salt, pepper, and dill. Squeeze half the lemon over the salmon and place the lemon slices on top.
4. Arrange the asparagus and cherry tomatoes around the salmon in the skillet. Drizzle with the remaining olive oil and season with salt and pepper.
5. Transfer the skillet to the oven and roast for 12–15 minutes or until the salmon is cooked through and flakes easily.
6. Serve hot with extra lemon wedges for squeezing.

This salmon dish is a bright, refreshing meal with a well-balanced combination of healthy fats, protein, and vegetables. The garlic and lemon infuse the salmon with fresh, vibrant flavors that elevate the dish and make it perfect for a relaxed Sunday.

Spicy Beef and Vegetable Skillet

This paleo-friendly, one-pan skillet recipe features tender beef strips cooked with a mix of colorful vegetables and a touch of spice. It’s a simple, protein-packed dish that’s satisfying and perfect for a weekend dinner.

Ingredients:

• 1 pound flank steak or sirloin, thinly sliced
• 2 tablespoons coconut oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 zucchini, sliced into half-moons
• 1 small onion, sliced
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional for extra heat)
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat 1 tablespoon of coconut oil in a cast iron skillet over medium-high heat.
2. Add the sliced beef and season with salt, black pepper, smoked paprika, cumin, and cayenne pepper if using. Cook for 3–4 minutes, stirring occasionally until browned. Remove and set aside.
3. In the same skillet, add the remaining coconut oil and sauté the onion, bell peppers, and zucchini for 4–5 minutes until they begin to soften. Add the garlic and cook for an additional minute.
4. Return the cooked beef to the skillet and toss everything together for another 2–3 minutes until heated through and well combined.
5. Serve hot, garnished with fresh cilantro.

This dish is full of bold flavors and a variety of textures from the tender beef and crisp-tender vegetables. The subtle spiciness is balanced with the natural sweetness of the bell peppers and zucchini, making it an ideal paleo meal for a nourishing Sunday.

Note: More recipes​ are coming soon!