35+ Flavorful Sunday Paleo Chinese Recipes for a Healthy Feast

When it comes to Sunday dinners, nothing beats a dish that combines comforting flavors with nourishing ingredients.

Whether you’re trying to stick to a healthy lifestyle or you simply enjoy exploring new tastes, Chinese cuisine is a fantastic choice.

However, many traditional Chinese recipes can include ingredients that don’t align with a Paleo diet, like soy sauce, refined sugars, and grains.

Fear not! We’ve curated over 35 mouthwatering, Paleo-friendly Chinese recipes that don’t compromise on taste.

From tangy stir-fries and hearty main courses to crispy appetizers, these dishes are perfect for your Sunday meal and will satisfy the whole family.

Paleo eating emphasizes whole, unprocessed foods, which means lots of vegetables, quality proteins, and healthy fats, free from gluten, grains, and processed sugars.

The good news is that with a little creativity, you can recreate the bold flavors of classic Chinese cuisine without straying from your healthy eating habits.

These recipes offer the perfect balance of nutrition and indulgence, so you can enjoy a flavorful, fulfilling meal on your day of rest.

35+ Flavorful Sunday Paleo Chinese Recipes for a Healthy Feast

With over 35 carefully selected Paleo Chinese recipes, your Sundays just got a lot more exciting and healthier.

From the savory tang of classic stir-fries to the nutty crunch of cashew chicken, these dishes bring the bold flavors of traditional Chinese cuisine right into your kitchen, while staying true to Paleo principles.

Embracing the variety of vegetables, lean proteins, and aromatic spices ensures that every dish packs a nutritious punch.

Whether you’re feeding a crowd or treating yourself, these recipes will make your Sunday dinners a delightful experience that’s good for your body and soul.

Start your Sunday with the delicious and vibrant taste of these Paleo-friendly Chinese recipes, and watch your meal planning game reach new heights.

Enjoy experimenting with these dishes and discover how easy it is to make healthy eating a part of your weekly routine.

Paleo Sweet and Sour Chicken

This Paleo version of sweet and sour chicken maintains the bold, tangy flavors of the classic dish without refined sugars or gluten. The crispy, tender chicken paired with a sweet and sour sauce, made with wholesome ingredients, creates a balanced and satisfying dish perfect for any Sunday meal.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• ½ cup arrowroot powder
• 2 tbsp coconut oil
• 2 cloves garlic, minced
• 1 cup pineapple chunks (fresh or unsweetened canned)
• ½ cup bell peppers, thinly sliced (red and yellow)
• 2 tbsp apple cider vinegar
• 3 tbsp coconut aminos
• 2 tbsp honey
• 1 tbsp tomato paste
• 1 tsp grated ginger
• Salt and pepper to taste
• Chopped green onions and sesame seeds for garnish (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Coat the chicken pieces with arrowroot powder, ensuring each piece is evenly coated.
3. Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the chicken in batches and cook until golden and crispy, about 3-4 minutes per side. Transfer cooked chicken to a paper towel-lined plate.
4. In the same skillet, add the remaining coconut oil and sauté the garlic and ginger until fragrant, about 1 minute.
5. Add the pineapple chunks and bell peppers, cooking for 2-3 minutes until they start to soften.
6. In a small bowl, whisk together the apple cider vinegar, coconut aminos, honey, tomato paste, and a pinch of salt. Pour this sauce into the skillet and stir to combine.
7. Return the chicken to the skillet and toss everything until the chicken is evenly coated with the sauce. Cook for an additional 2-3 minutes.
8. Transfer the skillet contents to the baking sheet and bake for 10 minutes, allowing the flavors to meld together.
9. Serve hot, garnished with chopped green onions and sesame seeds if desired.

This dish brings together sweet, sour, and savory flavors with a satisfying texture, making it a hearty and fulfilling meal that captures the essence of classic Chinese cuisine without straying from Paleo principles.

Paleo Mongolian Beef

This Paleo Mongolian beef recipe substitutes traditional soy sauce with coconut aminos, offering the same deep, savory flavor with a natural sweetness that complements the tender beef and vegetables. It’s quick to make and ideal for a special Sunday meal.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 2 tbsp coconut aminos
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 tbsp avocado oil or coconut oil
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 bunch green onions, chopped (separate white and green parts)
• 1 tsp sesame oil
• 1 tbsp arrowroot powder (optional, for thicker sauce)
• Salt and pepper to taste

Instructions:

1. In a bowl, combine coconut aminos, honey, apple cider vinegar, and sesame oil. Set aside.
2. Toss the sliced flank steak in arrowroot powder if you prefer a thicker sauce coating.
3. Heat a large skillet or wok over medium-high heat and add the avocado oil. Sauté the white parts of the green onions, garlic, and ginger until fragrant, about 1 minute.
4. Add the sliced beef and cook until browned, about 3-4 minutes per side. Remove from the skillet and set aside.
5. Pour the prepared sauce mixture into the skillet, bringing it to a simmer. Let it cook for 2-3 minutes until it slightly thickens.
6. Return the beef to the skillet, tossing to coat evenly with the sauce. Cook for an additional 2 minutes until the beef is well-coated.
7. Stir in the green parts of the green onions and cook for another minute.
8. Serve over cauliflower rice or steamed vegetables.

This dish is packed with the umami flavor and sweetness characteristic of Mongolian beef but stays true to Paleo values. The tender, caramelized beef paired with the aromatic sauce makes this a standout Sunday meal.

Paleo Shrimp and Broccoli Stir-Fry

This shrimp and broccoli stir-fry is a light and nutritious meal full of protein and vegetables, making it a perfect option for a healthy Sunday dinner. The simple sauce adds a touch of sweet and savory without any processed ingredients.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 cups broccoli florets
• 2 tbsp avocado oil or coconut oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tsp apple cider vinegar
• 1 tsp sesame seeds (optional)
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together coconut aminos, honey, and apple cider vinegar to create the stir-fry sauce. Set aside.
2. Heat a wok or large skillet over medium-high heat and add 1 tbsp of oil. Sauté the garlic and ginger until fragrant, about 1 minute.
3. Add the broccoli florets and cook for 3-4 minutes until they turn bright green and are slightly tender.
4. Push the broccoli to the side of the skillet and add the remaining oil. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side.
5. Pour the prepared sauce over the shrimp and broccoli, stirring to combine and coat evenly. Cook for another minute until everything is heated through.
6. Serve hot, garnished with sesame seeds if desired.

This shrimp and broccoli stir-fry is a simple and balanced Paleo dish that offers a delightful combination of flavors and textures. It’s quick to make and satisfying, ensuring that your Sunday meal is both tasty and nourishing.

Paleo Lemon Chicken with Bok Choy

This Paleo lemon chicken with bok choy is a refreshing and light dish perfect for a Sunday meal. The combination of tender chicken, crisp bok choy, and a tangy lemon sauce makes this dish vibrant and flavorful, without any gluten or processed ingredients.

Ingredients:

• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tbsp arrowroot powder
• 2 tbsp coconut oil
• 2 tbsp coconut aminos
• 1 tbsp lemon juice (freshly squeezed)
• 1 tbsp honey
• 1 tsp lemon zest
• 2 cups bok choy, sliced into strips
• 3 cloves garlic, minced
• 1-inch piece of ginger, grated
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Coat the chicken slices in arrowroot powder, ensuring an even coating.
2. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the chicken in batches and cook until golden and cooked through, about 3-4 minutes per side. Transfer the chicken to a plate and set aside.
3. In the same skillet, add the remaining coconut oil. Sauté the garlic and ginger until fragrant, about 1 minute.
4. Add the bok choy to the skillet and cook for 2-3 minutes until tender-crisp.
5. In a small bowl, combine the coconut aminos, lemon juice, honey, and lemon zest. Pour this sauce into the skillet and bring to a simmer.
6. Return the chicken to the skillet and toss everything together until evenly coated. Cook for an additional 1-2 minutes.
7. Serve hot, garnished with lemon wedges.

This dish offers a citrusy and slightly sweet flavor profile, providing a refreshing and healthy choice for a Sunday meal. The tender chicken paired with crisp bok choy and the zesty lemon sauce makes every bite satisfying.

Paleo Cashew Chicken

A twist on the classic Chinese cashew chicken, this Paleo version is made without soy or processed sugars but still delivers the rich, nutty flavors and satisfying texture. It’s a perfect Sunday dish for those seeking a well-balanced, protein-rich meal.

Ingredients:

• 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
• 1/2 cup unsalted cashews
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 1/2 cup snow peas, trimmed
• 1/2 cup red bell pepper, thinly sliced
• 3 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp sesame oil
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Chopped cilantro for garnish

Instructions:

1. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until golden and fully cooked, about 5-6 minutes. Remove from the skillet and set aside.
2. Add the remaining coconut oil to the skillet. Sauté the garlic and ginger until fragrant, about 1 minute.
3. Add the snow peas and bell pepper, cooking for 2-3 minutes until slightly tender.
4. In a bowl, whisk together coconut aminos, honey, apple cider vinegar, sesame oil, and crushed red pepper flakes if using. Pour the sauce over the vegetables and stir to combine.
5. Return the chicken to the skillet and toss everything together. Cook for an additional 1-2 minutes until the chicken and vegetables are well-coated and heated through.
6. Add the cashews and stir for 1 more minute.
7. Serve hot, garnished with chopped cilantro.

This dish blends savory, sweet, and nutty flavors for a satisfying and hearty meal. The combination of tender chicken, crunchy cashews, and fresh vegetables makes it perfect for a well-rounded Paleo Sunday dinner.

Paleo Beef and Broccoli

This classic beef and broccoli dish, reimagined in a Paleo-friendly way, is full of rich, savory flavors and offers a satisfying, nutritious meal. The simple ingredients come together to create a quick, weeknight-worthy dish with a hint of Asian flair.

Ingredients:

• 1 lb flank steak or sirloin, thinly sliced against the grain
• 3 cups broccoli florets
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp fresh ginger, grated
• 3 cloves garlic, minced
• 1 tbsp avocado oil or coconut oil
• Salt and pepper to taste
• Sesame seeds for garnish (optional)

Instructions:

1. In a bowl, combine the coconut aminos, honey, apple cider vinegar, and grated ginger. Set aside.
2. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the sliced beef and cook until browned, about 3-4 minutes per side. Remove the beef from the skillet and set aside.
3. Add the broccoli florets to the skillet and cook for 2-3 minutes until they begin to soften.
4. Add the garlic and continue to sauté for 1 more minute.
5. Return the beef to the skillet and pour the sauce over the mixture. Stir to coat everything evenly. Cook for another 2-3 minutes until the beef is heated through and the broccoli is tender.
6. Serve hot, garnished with sesame seeds if desired.

This dish is an easy, satisfying, and Paleo-friendly take on the popular beef and broccoli. It delivers a full-bodied flavor that’s rich, savory, and slightly sweet. Enjoy it with a side of cauliflower rice for a complete, balanced meal.

Paleo Orange Chicken

This Paleo orange chicken captures the sweet and tangy essence of the classic takeout dish, minus the refined sugars and gluten. With a light, citrusy sauce and tender chicken pieces, it’s a healthy, satisfying dish perfect for a Sunday dinner.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• ½ cup arrowroot powder
• 2 tbsp coconut oil
• 1 orange, juiced and zested
• 2 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tsp grated ginger
• Salt and pepper to taste
• Green onions and sesame seeds for garnish (optional)

Instructions:

1. Coat the chicken pieces in arrowroot powder until evenly coated.
2. Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the chicken in batches and cook until golden and fully cooked, about 3-4 minutes per side. Remove the chicken and set aside.
3. In the same skillet, add the remaining coconut oil, garlic, and ginger. Sauté for 1 minute until fragrant.
4. Add the orange juice and zest, coconut aminos, honey, and apple cider vinegar to the skillet. Bring to a simmer and cook for 2-3 minutes until the sauce starts to thicken.
5. Return the chicken to the skillet and toss until the chicken is evenly coated with the sauce. Cook for another 1-2 minutes.
6. Serve hot, garnished with green onions and sesame seeds.

This dish is a citrusy, sweet, and satisfying alternative to the traditional orange chicken. The tender chicken combined with the fresh, zesty sauce makes it a standout Paleo dish that’s perfect for any Sunday feast.

Paleo Beef and Cabbage Stir-Fry

A hearty and nutritious dish, this beef and cabbage stir-fry is quick and easy to prepare. With minimal ingredients and full flavors, it’s an ideal choice for a balanced Paleo Sunday meal that’s both satisfying and simple.

Ingredients:

• 1 lb ground beef (80/20 ratio for best flavor)
• 4 cups cabbage, thinly sliced
• 1 cup carrots, julienned
• 2 tbsp coconut oil
• 3 cloves garlic, minced
• 1 tbsp grated ginger
• 3 tbsp coconut aminos
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 1 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. In a large skillet or wok, heat 1 tbsp of coconut oil over medium-high heat. Add the ground beef and cook until browned and fully cooked, breaking it apart as it cooks. Remove the beef from the skillet and set aside.
2. Add the remaining coconut oil to the skillet and sauté the garlic and ginger for 1 minute.
3. Add the sliced cabbage and carrots to the skillet and stir-fry for 3-4 minutes until tender but still slightly crisp.
4. Return the beef to the skillet and pour in the coconut aminos, apple cider vinegar, sesame oil, and crushed red pepper flakes if using. Mix thoroughly and cook for another 2-3 minutes until heated through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro if desired.

This beef and cabbage stir-fry is an easy, nutritious, and budget-friendly meal. The rich flavors and satisfying textures make it a great addition to your Paleo recipe repertoire for a Sunday dinner.

Paleo Lemon-Garlic Shrimp with Asparagus

A light, protein-rich dish, this Paleo lemon-garlic shrimp with asparagus combines fresh flavors and a quick preparation time. It’s perfect for a healthy, easy-to-make Sunday meal that doesn’t sacrifice taste for simplicity.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch of asparagus, trimmed and cut into 2-inch pieces
• 3 tbsp avocado oil or coconut oil
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 tbsp coconut aminos
• 1 tbsp chopped fresh parsley
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the garlic and sauté for 1 minute until fragrant.
2. Add the shrimp to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
3. Add the remaining oil to the skillet and sauté the asparagus for 3-4 minutes until tender-crisp.
4. Return the shrimp to the skillet and add the lemon juice, lemon zest, and coconut aminos. Stir to combine and heat for 1 more minute.
5. Season with salt and pepper to taste and garnish with chopped parsley.
6. Serve hot, with lemon wedges on the side.

This dish is light, refreshing, and full of vibrant flavors. The combination of succulent shrimp and crisp asparagus with the bright lemon-garlic sauce makes it a perfect, healthy choice for a Sunday dinner that feels both indulgent and wholesome.

Paleo Sweet and Sour Chicken

This Paleo version of sweet and sour chicken is bursting with tangy and sweet flavors without any refined sugars or gluten. It’s a satisfying dish that’s perfect for those looking for a healthy yet indulgent Sunday meal.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp arrowroot powder
• 2 tbsp coconut oil
• 1/2 cup pineapple chunks (fresh or unsweetened canned)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 cup onion, diced
• 3 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1/2 cup tomato sauce (unsweetened)
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Coat the chicken pieces with arrowroot powder until evenly coated.
2. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Cook the chicken in batches until golden and cooked through, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining coconut oil. Sauté the garlic and ginger for 1 minute until fragrant.
4. Add the diced bell peppers and onion to the skillet and cook for 2-3 minutes until slightly softened.
5. In a bowl, whisk together the coconut aminos, honey, apple cider vinegar, and tomato sauce. Pour the sauce into the skillet and bring it to a simmer.
6. Add the pineapple chunks and cooked chicken to the skillet, stirring to coat evenly. Cook for another 2-3 minutes until heated through and the sauce has thickened slightly.
7. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro.

This dish combines the bold flavors of sweet, tangy, and savory for a balanced and satisfying meal. The tender chicken paired with the colorful vegetables and pineapple provides a delightful taste and texture contrast.

Paleo Mongolian Beef

Paleo Mongolian beef is a flavorful dish featuring tender beef slices and a rich sauce that’s both sweet and savory. This dish is perfect for anyone craving a healthier take on a classic Chinese favorite.

Ingredients:

• 1 lb flank steak, thinly sliced against the grain
• 3 tbsp arrowroot powder
• 2 tbsp avocado oil or coconut oil
• 1/4 cup coconut aminos
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 tsp crushed red pepper flakes (optional)
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions:

1. Coat the beef slices with arrowroot powder until evenly coated.
2. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the beef in batches and cook until browned, about 2-3 minutes per side. Remove the beef and set aside.
3. Add the remaining oil to the skillet and sauté the garlic and ginger until fragrant, about 1 minute.
4. Pour in the coconut aminos, honey, apple cider vinegar, and crushed red pepper flakes (if using). Bring the sauce to a simmer and cook for 2-3 minutes until it thickens.
5. Return the beef to the skillet and toss until the beef is evenly coated with the sauce. Cook for an additional 1-2 minutes until heated through.
6. Add the chopped green onions and stir for 1 more minute.
7. Season with salt and pepper to taste. Serve hot with a side of cauliflower rice for a complete meal.

This dish provides a rich, savory, and slightly sweet flavor profile that mimics the popular Mongolian beef dish while staying within Paleo guidelines. It’s a delicious and satisfying option for a Sunday dinner that’s sure to please.

Paleo Shrimp Fried Cauliflower Rice

This Paleo shrimp fried cauliflower rice is a healthier alternative to traditional fried rice. Packed with protein and vegetables, it’s an easy-to-make, full-flavored dish that’s perfect for a Sunday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 cups cauliflower rice (fresh or frozen)
• 2 tbsp avocado oil or coconut oil
• 3 eggs, beaten
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 3 tbsp coconut aminos
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 2 green onions, chopped
• Salt and pepper to taste

Instructions:

1. Heat 1 tbsp of oil in a large skillet or wok over medium-high heat. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set aside.
2. In the same skillet, add the remaining oil. Add the minced garlic and ginger, sautéing for 1 minute until fragrant.
3. Push the garlic and ginger to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until just set.
4. Add the cauliflower rice and mixed vegetables to the skillet and stir-fry for 4-5 minutes until the vegetables are tender.
5. Add the coconut aminos, cooked shrimp, and green onions to the skillet. Stir everything together and cook for 1-2 more minutes until heated through.
6. Season with salt and pepper to taste. Serve hot.

This dish is full of flavor and has a satisfying texture, with tender shrimp and vegetables complemented by the light, fluffy cauliflower rice. It’s a perfect Paleo-friendly meal to enjoy on a Sunday evening.

Paleo Kung Pao Chicken

This Paleo Kung Pao Chicken is a delicious and hearty dish that brings the savory, spicy, and slightly sweet flavors of the traditional takeout dish while staying true to healthy eating principles. Packed with chicken, vegetables, and a rich sauce, this dish is sure to be a crowd-pleaser.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp arrowroot powder
• 2 tbsp coconut oil
• 1/2 cup red bell pepper, diced
• 1/2 cup zucchini, diced
• 1/4 cup green onions, sliced
• 1/4 cup roasted peanuts (optional)
• 3 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Coat the chicken pieces with arrowroot powder until evenly coated.
2. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
3. Add the remaining coconut oil to the skillet. Sauté the garlic and ginger for 1 minute until fragrant.
4. Add the red bell pepper, zucchini, and green onions to the skillet and stir-fry for 2-3 minutes until tender-crisp.
5. In a small bowl, mix the coconut aminos, honey, apple cider vinegar, sesame oil, and crushed red pepper flakes (if using). Pour this sauce into the skillet and stir to coat the vegetables and chicken.
6. Return the chicken to the skillet and toss everything together for another 1-2 minutes until the sauce thickens and coats the ingredients evenly.
7. Sprinkle the roasted peanuts on top (if using) and serve hot.

This dish offers a perfect balance of heat, sweetness, and umami, all while maintaining Paleo integrity. It’s a satisfying, flavorful meal that brings a restaurant-quality experience to your dinner table.

Paleo Lemon-Ginger Chicken Stir-Fry

This Paleo lemon-ginger chicken stir-fry is light yet bursting with flavor, making it a great choice for a Sunday meal. The combination of tangy lemon and the warmth of ginger creates a refreshing dish that pairs well with a side of steamed vegetables or cauliflower rice.

Ingredients:

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp arrowroot powder
• 2 tbsp coconut oil
• 1/2 cup snap peas, trimmed
• 1/2 cup carrots, julienned
• 1/2 cup broccoli florets
• 3 tbsp coconut aminos
• Juice and zest of 1 lemon
• 1 tbsp fresh grated ginger
• 2 cloves garlic, minced
• 1 tbsp honey
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)

Instructions:

1. Coat the chicken slices with arrowroot powder until evenly coated.
2. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 4-5 minutes, or until the chicken is golden and cooked through. Remove from the skillet and set aside.
3. Add the remaining oil to the skillet and sauté the garlic and ginger for 1 minute until fragrant.
4. Add the snap peas, carrots, and broccoli to the skillet and stir-fry for 3-4 minutes until the vegetables are crisp-tender.
5. In a bowl, mix the coconut aminos, lemon juice and zest, and honey. Pour this sauce over the vegetables and stir to coat evenly.
6. Return the chicken to the skillet and toss everything together for 2 more minutes until heated through and well combined.
7. Season with salt and pepper to taste and garnish with fresh cilantro if desired. Serve hot.

This dish’s combination of lemon and ginger provides a refreshing, aromatic profile that brightens up the meal. The crunchy vegetables and tender chicken make it a great, healthy option for a Sunday dinner.

Paleo Cashew Chicken

Paleo cashew chicken is a dish that features tender chicken with a rich, nutty sauce, accompanied by crisp vegetables. It’s perfect for a Sunday meal when you’re looking for a comforting yet nutritious dish.

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 2 tbsp arrowroot powder
• 2 tbsp coconut oil
• 1/2 cup unsalted cashews, roasted
• 1/2 cup broccoli florets
• 1/2 cup red bell pepper, diced
• 1/2 cup carrots, sliced
• 3 tbsp coconut aminos
• 1 tbsp honey
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• Salt and pepper to taste
• Green onions for garnish (optional)

Instructions:

1. Coat the chicken pieces with arrowroot powder until evenly coated.
2. Heat 1 tbsp of coconut oil in a large skillet or wok over medium-high heat. Cook the chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and set aside.
3. In the same skillet, add the remaining oil and sauté the garlic and ginger for 1 minute until fragrant.
4. Add the broccoli, bell pepper, and carrots to the skillet and stir-fry for 3-4 minutes until tender-crisp.
5. In a small bowl, whisk together the coconut aminos, honey, and apple cider vinegar. Pour the sauce over the vegetables and stir to coat.
6. Return the chicken to the skillet and toss to coat in the sauce.
7. Add the cashews to the skillet and stir for another 1-2 minutes until everything is well combined.
8. Season with salt and pepper to taste and garnish with green onions if desired. Serve hot.

The nutty crunch of the cashews combined with the slightly sweet and tangy sauce makes this Paleo cashew chicken a standout dish. The colorful vegetables and rich flavor profile make it perfect for a Sunday evening meal that’s both satisfying and healthy.

Note: More recipes​ are coming soon!