45+ Healthy Friday Paleo Recipes for a Perfect Night

Fridays are the perfect time to unwind and indulge in a delicious meal, but if you’re following a Paleo diet, finding the right recipes can sometimes feel like a challenge.

Thankfully, Betty Crocker has come to the rescue! With a twist on classic favorites, we’ve rounded up over 45 incredible Paleo-friendly recipes that will transform your Friday nights into a feast of flavor.

Whether you’re craving comfort food or something a bit more adventurous, these recipes offer a healthy and satisfying way to kick off your weekend.

So, let’s dive into these delicious, nutritious, and easy-to-make recipes that combine the best of Betty Crocker with the principles of Paleo eating.

45+ Healthy Friday Paleo Recipes for a Perfect Night

There’s no need to sacrifice flavor or satisfaction when sticking to a Paleo diet, especially on Fridays!

With these 45+ Betty Crocker-inspired Paleo recipes, you can enjoy all the flavors of your favorite comfort foods without compromising your healthy lifestyle.

From savory main courses to indulgent desserts, there’s something for everyone to enjoy.

So next Friday, ditch the takeout and try your hand at these mouthwatering recipes—your taste buds (and your body) will thank you!

Paleo Chicken Salad Lettuce Wraps

This easy-to-make chicken salad is creamy, zesty, and packed with flavor. It’s the perfect low-carb option for a Friday lunch. Served in crunchy lettuce wraps, it’s a fresh, satisfying, and nutritious way to enjoy a meal without the carbs. You can prepare the chicken salad in advance and store it for a couple of days.

Ingredients:

• 2 cups cooked chicken breast, shredded
• 1/2 cup paleo mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup diced celery
• 1/4 cup chopped green onions
• 1 tablespoon lemon juice
• 6 large lettuce leaves (romaine or butter lettuce)

Instructions:

1. In a bowl, combine the shredded chicken, paleo mayonnaise, Dijon mustard, garlic powder, black pepper, and lemon juice.
2. Mix well until the chicken is coated with the dressing.
3. Fold in the diced celery and chopped green onions.
4. Spoon the chicken salad onto individual lettuce leaves.
5. Wrap the lettuce around the salad like a taco and serve.

These Chicken Salad Lettuce Wraps are a perfect keto-friendly lunch that is quick to prepare and incredibly satisfying. The creamy chicken salad pairs beautifully with the crisp lettuce, providing a refreshing bite without all the carbs. You can experiment with different veggies or seasonings to suit your taste. Best of all, they’re easy to pack for lunch on-the-go, making them a versatile option for busy days.

Keto Paleo Cauliflower Fried Rice

This Paleo cauliflower fried rice is a delicious and healthy alternative to traditional fried rice. It’s low-carb, gluten-free, and full of vibrant flavors. Packed with veggies and savory seasonings, it makes for a great Friday lunch to kick off the weekend in a healthy way.

Ingredients:

• 1 medium head of cauliflower, grated or riced
• 2 tablespoons coconut oil
• 2 eggs, scrambled
• 1/2 cup diced carrots
• 1/2 cup peas (optional)
• 1/2 cup green onions, chopped
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos (or tamari for gluten-free)
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of coconut oil in a large skillet or wok over medium heat.
2. Add the carrots, peas, and garlic to the skillet, cooking for about 3-4 minutes until the vegetables are tender.
3. Push the veggies to the side of the pan and add the remaining coconut oil. Scramble the eggs in the same skillet.
4. Once the eggs are cooked through, add the cauliflower rice and stir well.
5. Pour in the coconut aminos and season with salt and pepper to taste. Stir everything together and cook for an additional 5-7 minutes until the cauliflower is tender.
6. Top with chopped green onions before serving.

This Keto Paleo Cauliflower Fried Rice is an amazing way to enjoy a comforting dish without the carbs. The cauliflower rice provides a great texture, while the combination of coconut aminos and fresh vegetables brings out a savory, flavorful experience. It’s an excellent choice for a Friday lunch, offering all the taste of traditional fried rice but in a much healthier, low-carb package. It’s customizable, so feel free to add your favorite veggies or proteins for added variety.

Paleo Zucchini Noodles with Avocado Pesto

This recipe combines fresh zucchini noodles with a creamy, vibrant avocado pesto sauce, creating a deliciously refreshing and satisfying meal. This dish is packed with healthy fats and antioxidants while remaining low-carb, making it a perfect keto-friendly option for a light but filling Friday lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• 1 ripe avocado
• 1/4 cup fresh basil leaves
• 2 tablespoons lemon juice
• 1/4 cup olive oil
• 1 garlic clove
• Salt and pepper, to taste
• 1/4 cup pine nuts (optional, for garnish)

Instructions:

1. To make the avocado pesto, blend the avocado, basil, lemon juice, garlic, olive oil, salt, and pepper in a food processor or blender until smooth.
2. Heat a pan over medium heat and add the zucchini noodles. Sauté for 2-3 minutes until slightly tender, but still al dente.
3. Toss the zucchini noodles with the avocado pesto sauce until evenly coated.
4. Garnish with pine nuts for a bit of crunch and serve immediately.

Paleo Zucchini Noodles with Avocado Pesto is a delightful, refreshing meal that is both keto and Paleo-friendly. The creamy avocado pesto sauce pairs perfectly with the tender zucchini noodles, creating a dish that’s light yet satisfying. The combination of healthy fats from the avocado and olive oil makes this a nutrient-dense option that will leave you feeling full without the carbs. It’s a fantastic way to enjoy a flavorful, fresh lunch that’s both simple to prepare and packed with goodness.

Paleo Shrimp and Avocado Salad

This Shrimp and Avocado Salad is a light, fresh, and flavorful dish that’s perfect for a low-carb lunch. Packed with protein from the shrimp and healthy fats from the avocado, it’s not only filling but also loaded with nutrients. The lemon and olive oil dressing adds a refreshing touch, making this salad an ideal choice for a simple yet satisfying meal.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons olive oil
• Juice of 1 lemon
• Salt and pepper, to taste

Instructions:

1. In a large bowl, combine the cooked shrimp, diced avocados, cherry tomatoes, cucumber, and red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
3. Pour the dressing over the salad and gently toss everything to combine.
4. Garnish with fresh cilantro before serving.

The Paleo Shrimp and Avocado Salad is a fantastic low-carb, keto-friendly meal that’s quick to prepare and bursting with flavor. The combination of shrimp, avocado, and fresh vegetables makes for a nutrient-dense salad that’s both refreshing and filling. The citrusy dressing adds a zesty kick, tying all the ingredients together perfectly. This salad is great for those who want a light yet satisfying meal that won’t weigh them down and is easy to pack for lunch or a picnic.

Paleo Beef and Broccoli Stir-Fry

This Beef and Broccoli Stir-Fry is a savory, satisfying dish that’s low-carb and full of flavor. With tender strips of beef and crisp-tender broccoli, this stir-fry is made with a paleo-friendly sauce of coconut aminos and garlic. It’s a perfect meal to enjoy on a Friday for a fulfilling yet healthy lunch option.

Ingredients:

• 1 lb grass-fed beef, thinly sliced against the grain
• 2 cups broccoli florets
• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger
• Salt and pepper, to taste
• 2 tablespoons sesame seeds (optional, for garnish)

Instructions:

1. Heat the coconut oil in a large skillet or wok over medium-high heat. Add the beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set it aside.
2. In the same skillet, add the garlic and cook for 1 minute, until fragrant.
3. Add the broccoli florets and cook for 4-5 minutes, stirring occasionally, until tender but still crisp.
4. Return the beef to the skillet, then add the coconut aminos, sesame oil, ground ginger, salt, and pepper. Stir well to coat the beef and broccoli in the sauce.
5. Cook for an additional 2-3 minutes until everything is well combined and heated through.
6. Garnish with sesame seeds, if desired, before serving.

The Paleo Beef and Broccoli Stir-Fry is a quick, delicious, and nutritious meal that perfectly balances protein and veggies. The beef is tender and flavorful, while the broccoli adds a satisfying crunch. The paleo-friendly sauce gives this stir-fry a savory umami flavor without any added sugar or soy. This dish is an ideal low-carb lunch that’s easy to make and perfect for anyone following a Paleo or keto diet. It’s also a great meal prep option for busy weeks ahead!

Paleo Chicken Thighs with Roasted Brussels Sprouts

Juicy and flavorful chicken thighs paired with crispy roasted Brussels sprouts make for a simple yet elegant paleo-friendly meal. The combination of savory, herb-infused chicken with the slightly charred Brussels sprouts creates a satisfying low-carb meal that is both comforting and healthy. It’s a great option for a Friday lunch when you want a hearty meal without the carbs.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups Brussels sprouts, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the Brussels sprouts with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Spread them on a baking sheet in a single layer.
3. Rub the chicken thighs with the remaining olive oil, garlic powder, paprika, salt, and pepper. Place the chicken thighs on the same baking sheet with the Brussels sprouts.
4. Roast for 30-35 minutes, until the chicken is golden brown and the internal temperature reaches 165°F (74°C) and the Brussels sprouts are crispy.
5. Garnish the chicken and Brussels sprouts with fresh parsley before serving.

Paleo Chicken Thighs with Roasted Brussels Sprouts is a flavorful, low-carb meal that’s perfect for a filling Friday lunch. The crispy skin on the chicken thighs adds a satisfying crunch, while the Brussels sprouts are roasted to perfection, bringing out their natural sweetness. This dish is full of rich flavors and healthy fats, making it a great option for anyone on a Paleo or keto diet. It’s easy to prepare, full of nutrients, and will leave you feeling full and satisfied.

Paleo Turkey Lettuce Wraps with Guacamole

These Paleo Turkey Lettuce Wraps are a light, fresh, and low-carb option that’s perfect for a Friday lunch. Lean ground turkey is seasoned and cooked to perfection, then wrapped in crunchy lettuce leaves and paired with creamy guacamole for an extra burst of flavor. This recipe is quick to prepare and incredibly satisfying, making it an ideal meal for those following a keto or Paleo diet.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 6 large lettuce leaves (romaine or butter lettuce)
• 1 ripe avocado
• 1 tablespoon lime juice
• 2 tablespoons fresh cilantro, chopped
• 1/4 teaspoon garlic powder

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground turkey, cumin, chili powder, garlic powder, salt, and pepper. Cook, breaking the turkey into small pieces, until browned and cooked through, about 7-8 minutes.
2. In a small bowl, mash the avocado and mix with lime juice, garlic powder, and fresh cilantro to make the guacamole.
3. Spoon the cooked turkey mixture into the center of each lettuce leaf.
4. Top with a generous amount of guacamole and wrap the lettuce around the filling.
5. Serve immediately.

These Turkey Lettuce Wraps with Guacamole are a delicious and healthy way to enjoy a low-carb, Paleo-friendly lunch. The seasoned turkey provides a savory base, while the creamy guacamole adds a fresh, rich contrast. Wrapped in crisp lettuce leaves, they’re easy to hold and perfect for a satisfying meal without the carbs. This recipe can also be customized by adding other veggies or toppings, making it a versatile lunch option for anyone on a ketogenic or Paleo diet.

Paleo Eggplant Pizza with Ground Beef

For those craving pizza but looking to avoid the carbs, this Paleo Eggplant Pizza with Ground Beef is the perfect solution. Roasted eggplant slices serve as the crust, topped with savory ground beef, marinara sauce, and melted cheese. It’s a satisfying, low-carb, keto-friendly alternative that still delivers all the comfort of pizza, making it a perfect Friday lunch or dinner.

Ingredients:

• 2 large eggplants, sliced into 1-inch rounds
• 1 lb ground beef
• 1/2 cup homemade or store-bought sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese (optional for strict Paleo)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Drizzle the eggplant slices with olive oil and season with salt, pepper, and Italian seasoning. Place the slices on the baking sheet and roast for 15-20 minutes, flipping halfway through, until tender.
3. While the eggplant is roasting, heat a skillet over medium heat. Add the ground beef, season with garlic powder, salt, and pepper, and cook until browned, breaking it into crumbles as it cooks. Drain excess fat, if needed.
4. Remove the eggplant from the oven and top each slice with a spoonful of marinara sauce, followed by the cooked ground beef.
5. Sprinkle mozzarella cheese on top (if using) and return to the oven for another 5-7 minutes, until the cheese is melted.
6. Garnish with fresh basil before serving.

The Paleo Eggplant Pizza with Ground Beef is a fantastic low-carb alternative to traditional pizza. The roasted eggplant serves as a delicious, tender crust, while the ground beef adds a hearty protein base. The marinara sauce and optional cheese bring that classic pizza flavor, and the fresh basil adds a burst of freshness. This dish is perfect for those following a Paleo or keto diet, offering all the pizza taste without the carbs. It’s a fun and satisfying lunch that will leave you full and happy.

Paleo Salmon Salad with Avocado and Lemon Dressing

This Paleo Salmon Salad with Avocado and Lemon Dressing is a light and nutrient-packed meal that’s perfect for a refreshing Friday lunch. The salmon is rich in healthy omega-3 fatty acids, while the avocado provides creamy texture and healthy fats. The zesty lemon dressing ties everything together, making this salad a satisfying, low-carb choice for those on a Paleo or keto diet.

Ingredients:

• 2 salmon fillets, cooked and flaked
• 2 cups mixed salad greens (arugula, spinach, or your choice)
• 1 ripe avocado, diced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions:

1. In a large bowl, toss the mixed salad greens, cucumber, red onion, and diced avocado.
2. Add the cooked and flaked salmon on top of the salad.
3. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and pepper to create the dressing.
4. Drizzle the lemon dressing over the salad and gently toss to combine.
5. Serve immediately, garnished with additional lemon wedges if desired.

The Paleo Salmon Salad with Avocado and Lemon Dressing is a refreshing, nutrient-dense lunch that is both light and filling. The salmon adds a rich source of protein and omega-3s, while the creamy avocado and zesty lemon dressing bring a bright, satisfying flavor to the salad. It’s a perfect option for those following a low-carb or Paleo lifestyle, offering a healthy dose of fats and protein while being free from grains and sugar. This salad is easy to prepare, making it an ideal option for a quick and delicious Friday lunch.

Paleo Chicken and Veggie Skewers

These Paleo Chicken and Veggie Skewers are a fun, flavorful, and healthy option for a low-carb lunch. The chicken is marinated in a mix of herbs and spices, then grilled with colorful veggies for a satisfying, protein-packed meal. Served with a side of dipping sauce or avocado, these skewers make for a perfect outdoor or indoor meal that requires minimal preparation.

Ingredients:

• 2 boneless, skinless chicken breasts, cut into cubes
• 1 red bell pepper, cut into chunks
• 1 zucchini, sliced
• 1 red onion, cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a bowl, combine olive oil, lemon juice, garlic powder, smoked paprika, oregano, salt, and pepper. Add the chicken cubes and toss to coat. Let the chicken marinate for at least 30 minutes in the refrigerator.
2. Preheat the grill or a grill pan over medium-high heat.
3. Thread the marinated chicken, bell pepper, zucchini, and onion onto skewers, alternating the ingredients.
4. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are tender.
5. Remove from the grill and garnish with fresh parsley.
6. Serve immediately, with a side of avocado or dipping sauce if desired.

Paleo Chicken and Veggie Skewers are a perfect option for a healthy, satisfying lunch. The marinated chicken is tender and full of flavor, while the veggies add a burst of color and nutrients. These skewers are versatile and can be served with a variety of dipping sauces or enjoyed on their own. The grilling method gives them a smoky flavor, making them a fun and satisfying meal that aligns perfectly with a keto or Paleo diet.

Paleo Turkey Meatballs with Zucchini Noodles

These Paleo Turkey Meatballs with Zucchini Noodles are a comforting and nutritious low-carb lunch that’s easy to make. The turkey meatballs are seasoned with Italian herbs and baked to perfection, served alongside zucchini noodles tossed in olive oil and garlic. This dish offers a filling, protein-rich lunch that’s both gluten-free and keto-friendly.

Ingredients:

• 1 lb ground turkey
• 1 egg
• 1/4 cup almond flour
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup homemade or store-bought sugar-free marinara sauce (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, egg, almond flour, garlic powder, oregano, onion powder, salt, and pepper. Mix until fully combined, then roll the mixture into 12-14 meatballs and place them on the prepared baking sheet.
3. Bake for 20-25 minutes, until the meatballs are cooked through and golden brown.
4. While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
5. Add the spiralized zucchini noodles to the skillet and cook for 3-4 minutes, tossing occasionally, until tender.
6. Once the meatballs are ready, serve them over the zucchini noodles, topped with marinara sauce if desired.

These Paleo Turkey Meatballs with Zucchini Noodles are a satisfying, healthy, and low-carb lunch option that’s full of flavor. The turkey meatballs are perfectly seasoned and baked to a golden finish, while the zucchini noodles provide a light, vegetable-packed base. The addition of garlic and olive oil elevates the noodles, making this dish feel indulgent without the carbs. Whether you add marinara sauce or keep it simple, this meal is sure to satisfy your cravings for something comforting yet low-carb.

Paleo Shrimp and Avocado Cucumber Boats

These Paleo Shrimp and Avocado Cucumber Boats are a light, refreshing, and low-carb meal that is ideal for a Friday lunch. The crisp cucumber halves serve as the perfect “boat” for the zesty shrimp and creamy avocado filling. This dish is quick to assemble, nutrient-dense, and provides a good balance of protein, healthy fats, and refreshing flavors.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 2 large cucumbers, cut in half lengthwise and seeds scooped out
• 1 ripe avocado, diced
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/4 teaspoon garlic powder
• Salt and pepper, to taste

Instructions:

1. In a bowl, combine the cooked shrimp, diced avocado, cilantro, lime juice, olive oil, garlic powder, salt, and pepper.
2. Gently toss everything together until well combined.
3. Scoop the mixture into the hollowed-out cucumber halves, filling them generously.
4. Serve immediately, garnished with additional cilantro and lime wedges if desired.

Paleo Shrimp and Avocado Cucumber Boats are a perfect light, refreshing lunch that’s easy to prepare and packed with nutrients. The shrimp provides a good source of protein, while the creamy avocado adds richness and healthy fats. The cucumber serves as a refreshing, crunchy base, making this dish a satisfying and low-carb option. This recipe is also great for meal prep, as the ingredients can be assembled ahead of time and kept in the fridge for a quick, grab-and-go lunch.

Paleo Beef and Avocado Lettuce Tacos

These Paleo Beef and Avocado Lettuce Tacos are a delicious, low-carb alternative to traditional tacos. The seasoned ground beef is paired with creamy avocado and wrapped in crispy lettuce leaves, creating a fresh, satisfying, and keto-friendly meal. This dish is quick to make, easy to eat, and perfect for a light lunch that still satisfies your taco cravings.

Ingredients:

• 1 lb ground beef (grass-fed preferred)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 teaspoon smoked paprika
• 8 large lettuce leaves (romaine or butter lettuce)
• 1 ripe avocado, sliced
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for garnish)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks.
2. Add the chili powder, cumin, garlic powder, smoked paprika, salt, and pepper to the beef. Stir well to coat the meat in the spices and cook for an additional 3-4 minutes.
3. While the beef cooks, wash and dry the lettuce leaves. Set aside.
4. Once the beef is cooked and seasoned, spoon the mixture into the center of each lettuce leaf.
5. Top with sliced avocado and garnish with fresh cilantro and lime wedges.Paleo Beef and Avocado Lettuce Tacos are a fantastic, low-carb alternative to traditional tacos that is both flavorful and satisfying. The seasoned beef provides a savory, hearty base, while the creamy avocado adds richness and a fresh element. Wrapped in crisp lettuce, these tacos are light yet fulfilling, making them an ideal option for a Paleo or keto lunch. They’re quick to prepare and customizable with your favorite toppings, making them a perfect meal for busy days.

Paleo Cauliflower Fried Rice with Chicken

This Paleo Cauliflower Fried Rice with Chicken is a low-carb, nutrient-packed twist on the classic fried rice. Cauliflower rice replaces traditional rice, making it keto-friendly, while the chicken provides a lean protein source. This dish is bursting with flavors from vegetables, coconut aminos, and a hint of garlic, making it a healthy and delicious option for a satisfying Friday lunch.

Ingredients:

• 2 cups cauliflower rice (fresh or frozen)
• 2 boneless, skinless chicken breasts, diced
• 1 tablespoon coconut oil
• 1/2 cup carrots, diced
• 1/2 cup peas (optional, for a Paleo-compliant option)
• 2 cloves garlic, minced
• 2 tablespoons coconut aminos
• 1 tablespoon sesame oil
• Salt and pepper, to taste
• 2 eggs, lightly beaten (optional for extra protein)
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
2. In the same skillet, add the diced carrots and cook for 2-3 minutes until tender.
3. Add the cauliflower rice, peas (if using), and garlic to the skillet. Cook for 5-6 minutes, stirring occasionally, until the cauliflower rice is tender.
4. Push the rice mixture to one side of the skillet and pour the beaten eggs (if using) into the empty side. Scramble until fully cooked, then mix the eggs into the cauliflower rice.
5. Return the cooked chicken to the skillet and stir in the coconut aminos, sesame oil, salt, and pepper. Cook for an additional 2 minutes, stirring everything together.
6. Garnish with green onions and serve.

Paleo Cauliflower Fried Rice with Chicken is a flavorful, low-carb dish that’s perfect for a healthy and satisfying lunch. The cauliflower rice serves as a great substitute for traditional rice, providing a light base that is full of nutrients. The addition of chicken makes this meal protein-packed, while the sesame oil and coconut aminos provide the savory umami flavors that are typical of fried rice. This dish is easy to prepare and can be customized with different veggies or seasonings, making it a versatile option for any Paleo or keto diet.

Paleo Grilled Chicken Salad with Balsamic Vinaigrette

This Paleo Grilled Chicken Salad with Balsamic Vinaigrette is a light and refreshing low-carb lunch that is packed with lean protein, fresh greens, and vibrant vegetables. The grilled chicken adds flavor and substance to the salad, while the homemade balsamic vinaigrette ties everything together with a tangy and slightly sweet finish. This salad is perfect for a satisfying, healthy lunch without any added carbs.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 4 cups mixed salad greens (spinach, arugula, and lettuce)
• 1/2 cucumber, sliced
• 1/2 red bell pepper, thinly sliced
• 1/4 red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey (optional, for sweetness)
• Salt and pepper, to taste

Instructions:

1. Preheat the grill or a grill pan over medium-high heat. Rub the chicken breasts with olive oil, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, until fully cooked and the internal temperature reaches 165°F (74°C). Let the chicken rest for a few minutes before slicing it thinly.
3. In a large bowl, combine the mixed salad greens, cucumber, red bell pepper, red onion, and cherry tomatoes.
4. In a small bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, honey (if using), salt, and pepper to make the vinaigrette.
5. Drizzle the dressing over the salad and toss to combine.
6. Top the salad with the sliced grilled chicken and serve immediately.

This Paleo Grilled Chicken Salad with Balsamic Vinaigrette is a light, refreshing, and satisfying lunch option that’s both flavorful and low in carbs. The grilled chicken adds lean protein, while the variety of vegetables provides a nutrient-dense base. The tangy balsamic vinaigrette adds a perfect balance of flavors, making this salad feel indulgent without the extra calories or carbs. It’s a quick and easy meal that’s perfect for a Paleo or keto diet and can be customized with additional veggies or toppings to suit your preferences.

Note: More recipes are coming soon!